Mexican Street Corn Dip
Mexican Street Corn Dip is an easy party appetizer filled with sweet corn, abundant flavor, and creamy, melty cheese.
Servings: 8 servings
Calories: 282kcal
Ingredients
- 2 8-ounce packages of cream cheese I prefer low-fat
- 1/3 cup sour cream
- 1/3 cup mayonaisse or plain Greek yogurt
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 cups shredded cheese, like Pepper Jack, Mexican blend, sharp cheddar, etc.
- 2 15-ounce cans of corn, rinsed and drained
- 2 tablespoons red onion, chopped
- 4 ounces Cotja cheese (or Feta), crumbled
- 1 jalapeno pepper, chopped (with or without seeds for heat)
- 1 ear grilled corn, kernels removed from the cob
- 1/2 cup fresh cilantro, chopped, plus more for garnish
Spiced Butter
- 4 tablespoons melted butter
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F and coat a 2-quart baking dish with nonstick cooking spray.
- In a blender or mixer, combine cream cheese, sour cream, mayonnaise, garlic, chili powder, paprika, lime juice, and 1 cup of shredded cheese. Blend until fully combined.
- Transfer the cream cheese mixture into a large bowl and add the remaining one cup of shredded cheese, corn, Cotija or feta cheese, chopped peppers, onion, and cilantro. Stir to combine.
- Pour mixture into the prepared baking dish and sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly.
- While the dip is baking, make the spiced butter. While it's completely optional, it's really delicious!
- Remove dip from the oven and garnish with additional cilantro, Cotija cheese, and grilled corn kernels. Drizzle with spiced butter if using!
Nutrition
Calories: 282kcal