Description
A creamy, smoky dip that captures the flavors of Mexican street corn, perfect for gatherings.
Ingredients
- 2 cups corn (fresh, frozen, or canned)
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup cotija cheese, crumbled (or feta/queso fresco)
- 1/2 cup mayonnaise
- 1 lime, juiced (about 1 tablespoon)
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder (or Tajín)
- Salt and pepper to taste
Instructions
- Char the corn (optional but recommended) by heating a skillet over medium-high heat with a teaspoon of oil and cooking until kernels are browned, about 6–8 minutes.
- Soften and combine the base by beating the cream cheese until smooth, then stirring in sour cream, mayonnaise, and lime juice.
- Fold in the corn, cotija cheese, cilantro, chili powder, and seasoning; adjust salt as needed.
- Chill for at least 30 minutes or bake for a warm version by transferring to an oven-safe dish and broiling for 2–3 minutes.
- Garnish with reserved cotija, chili powder, cilantro, and lime wedges before serving.
Notes
This dip can be made ahead of time and served cold or warmed. Best served with tortilla chips or vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Chilling or Baking
- Cuisine: Mexican