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5.0 from 3 votes

Mexican Street Corn Dip

A creamy, smoky, and incredible dip with loads of cheese and corn. Scoop with lots of tortilla chips for the ultimate party dip!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Course: Side Dish , Appetizer , Condiments , Snacks , Dinner , Others
Cuisine: American , Mexican , International

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 cups fresh corn (canned or frozen corn works too)
  • 2 teaspoons minced garlic 
  • salt and pepper to taste
  • 6 ounces cream cheese softened
  • 1/3 cup sour cream
  • 2 Tablespoons lime juice
  • 1/4 cup milk (optional, for thinning the dip)
  • 1/2 cup queso fresco crumbled
  • 3 Tablespoons Freshly chopped cilantro

Instructions

    Cup of Yum
  1. In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
  3. Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 
  4. Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!

Notes

  • Nutrition Info: 1 serving = 246 calories / 18 fat / 14 carbs / 7 protein
  • *Nutrition info does not include tortilla chips.
  • Recipe yields 6 servings total.
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