Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy appetizer inspired by classic elote.
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- ½ –2 teaspoons cayenne pepper
- Pinch kosher salt
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 2 cups corn kernels
- 2 cloves garlic chopped
- Black pepper to taste
- 6 ounces cream cheese softened
- ⅓ cup sour cream
- 4 tablespoons salted butter
- ⅓ cup olive oil mayonnaise or plain Greek yogurt
- 2 tablespoons fresh lime juice
- ¾ cup cotija cheese crumbled
- Kernels from 1 grilled ear of corn
- ¼ cup fresh cilantro chopped
Instructions
- Mix chili powder, smoked paprika, cayenne pepper, and salt in a small bowl.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and sauté until soft and translucent.
- Stir in corn, garlic, black pepper, and 1 teaspoon of the prepared spice mixture.
- Cook until the corn becomes tender and lightly caramelized.
- Lower the heat and add softened cream cheese.
- Stir continuously until smooth and creamy.
- Mix in sour cream and continue cooking until heated through.
- Add a splash of milk if needed to loosen the consistency.
- In a separate pan, melt butter until lightly golden.
- Stir in 3 teaspoons of spice mixture and a pinch of chili flakes.
- Cook briefly, then remove from heat.
- Whisk mayonnaise and lime juice together in a small bowl.
- Transfer the Mexican Street Corn Dip to a serving dish.
- Top with grilled corn kernels.
- Drizzle with lime mayo and spicy butter.
- Sprinkle generously with cotija cheese and fresh cilantro.
- Serve warm with tortilla chips.
Notes
This dip tastes best served warm, but it can also be enjoyed at room temperature. If preparing ahead, store the dip separately from the toppings and add garnishes just before serving for the freshest presentation.