Easy Mexican Street Corn Dip with Cream Cheese
Easy Mexican Street Corn Dip with Cream Cheese recipe with creamy texture, roasted corn, and bold seasoning.
Ingredients
- 4 cups corn kernels fresh, canned, or frozen
- 8 oz cream cheese softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ cup crumbled cotija cheese
- 2 tbsp chopped cilantro
- 1 jalapeño chopped
Instructions
- Preheat oven to 375°F.
- Melt butter in a skillet over medium heat.
- Add corn and cook for 5–7 minutes until slightly roasted.
- Add garlic and cook for 1 minute, then remove from heat.
- In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Add cooked corn mixture and shredded cheddar cheese.
- Stir in lime juice, chili powder, paprika, salt, and pepper.
- Mix until fully combined.
- Transfer mixture to a baking dish and spread evenly.
- Bake for 15–20 minutes until hot and bubbly.
- Top with cotija cheese and cilantro before serving.
Notes
Soften cream cheese for easier mixing.
Use fresh corn for best flavor.
Adjust spice level to preference.
Use fresh corn for best flavor.
Adjust spice level to preference.