Mexican Street Corn Dip

My Mexican Street Corn Dip recipe is easy to make and versatile! Enjoy scooping it up with tortilla chips or it also makes a great side dish.

Amy LaBelle's Mexican Street Corn Dip Recipe:

Ingredients

• 2 Tbsp chili powder

• 2 tsp smoked paprika

• 1/2 - 2 tsp cayenne pepper, to your desired level of spice

• 2 Tbsp extra virgin olive oil

• 1 yellow onion, chopped

• 4 ears of corn

• 2 cloves garlic, chopped

• Kosher salt and black pepper

• 6 oz cream cheese, room temperature

• 1/3 cup sour cream

• 4 Tbsp salted butter

• 1/3 cup mayo or plain greek yogurt

• 2 Tbsp fresh lime juice

• 3/4 cup crumbled cotija cheese

• 1/4 cup fresh cilantro, chopped

• Dash of Aleppo chili flakes

Directions:

1. Grill raw corn cobs on grill or open-flame stovetop. Cut the corn kernels off of the cob and set aside.

2. Heat the olive oil in a skillet over medium-high heat.

3. Add the onion and cook until soft, about 5 minutes.

4. Add the corn, garlic, spices, and season with salt and pepper. Cook until the onion and corn are softened, 5 minutes.

5. Reduce the heat to low. Mix in the cream cheese, mayo and sour cream and stir until melted.  Cook until warmed throughout. If desired, thin the dip with whole milk.

6. Add butter and stir until melted and incorporated.  Finally, take off heat and add lime juice.

7. Spoon the dip into a wide serving bowl.

8. Top with a bit of grilled corn and jalapeño peppers for garnish, and sprinkle on Aleppo Chili Flakes and the cheese and cilantro. Serve with lots of tortilla chips for scooping! 

Amy's Recipe Tips:

Makes a great side dish when served alongside enchiladas, tacos, or quesadillas!