Mexican Street Corn Dip
This Grilled Mexican Street Corn Dip is a creamy, tangy dip with tons of flavor that is perfect for parties! It's like eating Mexican street corn except in dippable form!
Servings: 12 people
Ingredients
- 5 ears of corn husks removed (or two 15-ounce cans sweet corn, rinsed and drained) about 4 cups total
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- Juice from 1 lime
- 1 1/2 cups grated pepper jack cheese divided
- 1 jalapeño seeds and membranes removed, finely diced
- 1/2 cup cilantro leaves chopped, plus more for garnish
- 2 Tablespoons red onion chopped
- 1/2 cup cotija cheese
Instructions
- Preheat grill to high heat and oven to 350°F. Put your kids to work shucking corn (they'll love it!). Spray an 8-inch square baking dish or other similarly sized baking dish with cooking spray.5 ears of corn
- Grill the bare corn on the cob directly on the grill for 10-12 minutes, until the kernels are lightly charred. Cool slightly, then use a sharp knife or other tool to cut the kernels off the cob into a large mixing bowl. This part can be messy and kernels might try to fly all over your kitchen no matter what you do.
- In a separate, large mixing bowl, blend the cream cheese using an electric mixer until smooth. Add the sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, chipotle chili powder, salt, and lime juice, mixing well to combine.8 ounces cream cheese, 1/2 cup sour cream, 1/3 cup mayonnaise, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon chipotle chili powder, 1/4 teaspoon salt, Juice from 1 lime
- Stir in 1 cup of the pepper jack cheese, along with the jalapeño, cilantro, and red onion, and charred corn. Transfer to the prepared baking dish, then top with the remaining pepper jack cheese.1 1/2 cups grated pepper jack cheese, 1 jalapeño, 1/2 cup cilantro leaves, 2 Tablespoons red onion
- Bake for 15 to 20 minutes, until hot and bubbly, then sprinkle with the cotija cheese and extra cilantro or corn kernels, if desired, before serving.1/2 cup cotija cheese
Notes
Adapted from Yellow Bliss Road.
Nutrition
Calories: 230kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 311mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg
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