Mexican Corn Dip
User Reviews
4.6
Mexican Corn Dip
Description
The Mexican Corn Dip starts with butter-sautéed jalapeño and diced yellow onion until soft and translucent. Corn kernels, either fresh, thawed frozen, or drained canned, are added and cooked briefly with garlic to meld the flavors. A blend of chili powder, ancho chili powder, smoked paprika, salt, and cayenne pepper coats the vegetables for layered spiciness.
Softened cream cheese is stirred in over low heat until fully melted and integrated, creating a creamy base. Lime juice and sour cream are then mixed in to add brightness and tang, balancing the spices and enriching the texture. The dip is served warm, garnished with cotija cheese and chopped cilantro.
This dip pairs well with tortilla chips and is suitable for parties or casual snacking. It adjusts easily to spice preferences by modifying the type or amount of peppers used.
Frozen corn should be fully thawed, and canned corn drained to avoid excess moisture. If the dip is too thick, additional milk can be added a tablespoon at a time to reach the desired consistency. Jalapeño heat level can be toned down or increased using milder or hotter peppers.
Ingredients
- 2 tablespoons butter unsalted
- 1 jalapeno pepper finely diced
- ½ yellow onion finely diced
- 2 cups corn canned or frozen
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese softened
- 2 tablespoons lime juice (about 1 lime)
- ½ cup sour cream (or mayonnaise)
- cotija cheese for topping
- cilantro for topping, chopped
Instructions
- Melt butter in a medium skillet over medium heat. Once melted, add jalapeño and onions and cook until they are softened and translucent, about 5 minutes.
- Add corn kernels and garlic and stir to combine. Cook for 5 minute.
- Add chili powder, ancho chili powder, paprika, salt, and cayenne pepper and gently mix together until all the vegetables are coated.
- Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated.
- Add the lime juice and sour cream and gently stir to combine.
- Take off the heat and transfer the dip into a serving dish. Garnish with chopped cilantro and cotija cheese. Serve warm with tortilla chips.
Notes
- Use fresh, canned (drained), or fully thawed frozen corn based on availability.
- Adjust the spice level by substituting the jalapeño with milder peppers or omitting it for less heat.
- If the dip becomes too thick, stir in milk gradually to loosen the texture.
- Serve warm, garnished with cotija cheese and fresh cilantro for optimal flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 360mg | 15% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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