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–+ servings
closeup of Mexican Street Corn Dip scooped on a tortilla chip
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5 from 1 vote

Mexican Street Corn ip

The ultimate appetizer - the perfect blend of Mexican Street Corn and creamy, spicy queso in one dip - Mexican Street Corn Dip!
Prep Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: mexican street corn dip, mexican corn dip, mexican appetizer, corn dip, mexican street corn
Servings: 6
Calories:

Ingredients

  • 3-4 ears sweet corn
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon ground cayenne pepper or more to taste
  • 1 1/2 teaspoons Tajin divided
  • 1/4 cup red onion diced
  • 5 ounces cream cheese softened to room temp
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 teaspoon cumin
  • 2 tablespoon fresh lime juice or more to taste
  • 4 ounce can diced green chiles
  • 1/2 cup cotija cheese or feta cheese
  • 3 tablespoons cilantro finely chopped
  • 2 tablespoons hot sauce Louisiana hot sauce used or can use buffalo hot sauce

Instructions

  • Using a sharp knife, shuck the corn then slice the corn off the corn cobs, reserving 2 tablespoons of corn then set aside.
  • Add olive oil and butter to a large skillet over medium heat. Drop in corn kernels. Season with salt, pepper, cayenne pepper and 1 teaspoon of Tajin.
  • Cook for 4-5 minutes or until the corn is lightly charred. Add onions and cook 1-2 minutes or until the onions have softened. 
  • Blend in green chilies, softened cream cheese, sour cream, mayonnaise, lime juice and cumin.
  • Stir constantly until the cream cheese is melted and smooth then add half of the cilantro.
  • Transfer dip to a greased baking dish. Top with crumbled cotija cheese and reserved corn.
    Drizzle hot sauce then pop under the broiler for 1-2 minutes or until golden.
    Sprinkle remaining cilantro and Tajin over the top then serve right away.