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Mexican Street Corn Dip

Mexican Street Corn Dip

Creamy, salty, sweet, and irresistible are the words used to describe this dip. This will be your new favorite thing.
Course Appetizer
Cuisine Mexican
Keyword Mexican Street Corn Dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Doug Bakes Staff

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

  1. 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.
  2. Whip together cream cheese, sour cream, mayo, cumin, chili powder, salt, and pepper in a mixer until creamy. Set the mixture aside.
  3. Once cooled, using a knife, cut the corn off the cob.

  4. 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.

  5. Transfer the dip to a serving bowl and garnish with cotija cheese and cilantro.

    Serve with tortilla Chips.