Mexican Street Corn Dip
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Cuisine
American, Mexican, International
Mexican Street Corn Dip
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A creamy, smoky, and incredible dip with loads of cheese and corn. Scoop with lots of tortilla chips for the ultimate party dip!
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Ingredients
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin ground
- 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 corn canned or frozen corn works too, fresh
- 2 teaspoons garlic minced
- salt to taste
- black 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 cilantro freshly chopped
Instructions
- In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside.
- 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.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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