This street corn dip is creamy, cheesy, and full of smoky flavors. It’s made with sweet corn, cream cheese, and a mix of spices, then topped with grilled corn, a tangy mayo-lime drizzle, and cotija cheese. Serve it warm with crispy tortilla chips for a crowd-pleasing appetizer!
Ingredients Needed:
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces of cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
How To Make Street Corn Dip Recipe?
- Mix the spices: In a small bowl, combine chili powder, smoked paprika, cayenne, and a pinch of salt.
- Cook the onion and corn: Heat olive oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes until soft. Stir in the corn, garlic, 1 teaspoon of the spice mix, salt, and black pepper. Cook for another 5 minutes until the corn is tender.
- Melt the cheese: Lower the heat to low. Stir in the cream cheese until melted and smooth. Add the sour cream and mix well. If the dip is too thick, add a splash of milk.
- Make the spicy butter: In a separate skillet, melt the butter over medium heat. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for about a minute, then remove from the heat.
- Prepare the mayo drizzle: In a small bowl, mix the mayo with lime juice and a pinch of salt.
- Assemble the dip: Spoon the warm dip into a serving bowl. Top with grilled corn and drizzle with the mayo and spicy butter. Sprinkle with cotija cheese and chopped cilantro.
- Serve and enjoy: Serve warm with tortilla chips for dipping!
Recipe Tips:
- Use fresh corn for the best flavor: Fresh corn adds a natural sweetness and better texture. If using frozen corn, thaw and drain it well before cooking.
- Cook the onions until soft and golden: Don’t rush this step! Soft, golden onions give the dip a rich and slightly sweet taste that balances the spices.
- Melt the cream cheese slowly: Keep the heat low when adding cream cheese so it blends smoothly. High heat can make it lumpy instead of creamy.
- Don’t skip the grilled corn topping: The grilled corn on top adds a smoky crunch that makes the dip taste amazing. If you don’t have a grill, lightly char the corn in a dry skillet.
- Balance the spice level: Start with less cayenne and taste before adding more. You can always make it spicier, but you can’t take the heat out once it’s in!
How To Store & Reheat Leftovers?
- Refrigerate: Let Street Corn Dip cool down first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
- Reheat: Heat the dip in a pan over low heat, stirring often. If it looks too thick, add a splash of milk to make it creamy again. Warm for 5-7 minutes until heated through.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 320mg
- Potassium: 210mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 6g
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