Mexican Street Corn-Inspired Dip (Hot + Melty Version)

Mexican Street Corn-Inspired Dip (Hot + Melty Version)

Serves: 6–8
Prep Time: 10 minutes
Cook Time: 15 minutes

What You Need:

• 2 tablespoons olive oil or butter

• 3 cups corn (fresh, canned, or frozen)

• 1/4 cup red onion, finely chopped

• 1 garlic clove, minced

• 4 ounces cream cheese, softened (half a block)

• 1/2 cup sour cream or plain Greek yogurt

• 1/2 cup Cotija cheese or feta, crumbled

• 1/2 cup shredded cheddar or Monterey Jack cheese | Optional

• Juice of 1 lime

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chili powder (optional spice)

• Salt and pepper, to taste

• Chopped fresh cilantro, for garnish

• Optional: Crushed spicy chips or puffs (such as Flamin’ Hot-style)

• Tortilla chips, toasted bread, or veggie sticks for serving

What To Do:

1. Char the Corn
   Heat olive oil or butter in a skillet over medium-high heat. Add the corn and sauté for 5 to 7 minutes, stirring occasionally, until slightly charred. Add the red onion and garlic, cooking for 2 more minutes. Remove from heat.

2. Make the Dip
   In a large bowl, combine the cream cheese, sour cream, Cotija, shredded cheese, lime juice, smoked paprika, chili powder, salt, and pepper. Stir until well mixed. Fold in the corn mixture.

3. Bake
   Preheat oven to 375°F. Transfer the mixture to an oven-safe dish and top with extra cheese if desired. Bake for 10 to 12 minutes, or until bubbly and golden.

4. Serve
   Garnish with chopped cilantro and a sprinkle of crushed spicy chips or puffs for added crunch and heat. Serve warm with chips, bread, or veggies.

Chef’s Tip:

For a delicious smoky twist, cook the dip on the grill. Use a cast-iron skillet or grill-safe baking dish and place it on a medium-heat grill with the lid closed. Let it cook for 10 to 15 minutes until melted and bubbling. For even more flavor, grill your corn on the cob first, then cut it off the cob before mixing into the dip.