Mexican Street Corn Dip
The first time I tried Mexican Street Corn was at a mid-summer festival. Everywhere I looked, I saw people eating corn on the cob, but it didn’t look like the same corn I was raised eating. The corn was encased in spices and looked terrific. The deep red color of the chili powder and the creamy cojita cheese put me on a mission to find the source. A mother and her two sons operated the small stand. They were preparing the corn from the same recipe that was handed down from past generations, so they said. This little family had the longest line, makes sense, right?
One bite, and it was over! I became an instant fan.
Corn on the cob is a midwest summer staple, but adding the Mexican spices turns this staple into something crazy good.
During the summer, we attend more bbq’s, cookouts, and pool parties then I can count. We usually bring a dip of some sort, and we have several that we rotate in and out.
Our Mexican Corn Dip is always a hit. It’s creamy from the cream cheese and sour cream base, sweet from the farm fresh corn, and spicy from the Mexican spices. It’s perfect!
You can find different recipes, but I like the spice blend and the creaminess of this Mexican Street Corn recipe best. Don’t get me wrong; this is a great recipe to make your own. In the past, I have added mild green chilies, bacon, sharp cheddar cheese, and anything else I have on hand. I find that when adding vegetables to a dip like this, a small dice works best. The flavor comes through, but the texture stays the same.
Cojita cheese is available in most grocery stores, but a good substitute is parmesan cheese.
I bet our Mexican Street Corn Dip will be the best part of your next cookout. Pair it with your favorite chips; I especially like the blue corn tortilla chips, for an unbeatable combination.
Enjoy and leave a comment below letting me know how your Mexican Street Corn Dip turned out.
Mexican Street Corn Dip
Ingredients
- 8 oz cream cheese cubed
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 jalapeno pepper seeded
- 4 cups corn on the cob char-grilled
- 1/4 cup fresh cilantro, chopped and divided
- 1/2 cup cotija cheese, divided
Instructions
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Dehusk corn and clean off any remaining strings. Butter the corn well. Once all ears of corn are buttered, cook on a grill, charcoal or gas. Cook the corn until lightly charred on all sides. Remove from the grill a set aside to cool.
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Whip together cream cheese, sour cream, mayo, cumin, chili powder, salt, and pepper in a mixer until creamy. Set the mixture aside.
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Once cooled, using a knife, cut the corn off the cob.
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In a skillet, melt the butter over medium heat and saute garlic and jalapeño for two mins.
Add the corn and cook for three mins. Remove from heat and transfer to the bowl with the cream cheese mixture. Mix in ¼ cup of cotija cheese and 2 Tablespoons of cilantro.
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Transfer the dip to a serving bowl and garnish with cotija cheese and cilantro.
Serve with tortilla Chips.
Love this dip! It is so good you can’t stop eating it. Always a crowd pleaser too and so easy to make! It’s creamy, flavorful, and an appetizer that is great for winter get togethers and even the summer BBQs!