Mexican Street Corn Dip
This creamy, zesty Mexican street corn dip is an easy crowd pleaser for any occasion. Packed with sweet corn, tangy lime, and a hint of spice, it's perfect for gatherings or solo snacking. Make it gluten-free by pairing it with crisp vegetables for dipping, instead of traditional tortilla chips.
Equipment
- grill
Ingredients
Corn
- 4 ear corn
- 3 tsp olive oil extra virgin
Dip
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper ground
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp olive oil extra virgin
- 1 yellow onion chopped
- 3 cloves garlic minced
- 6 oz cream cheese at room temperature
- 1/3 cup sour cream
- 1/3 cup Greek yogurt plain
- 1/2 lime
- 3/4 cups Cotija cheese crumbled
- 1/4 cup cilantro chopped
For Dipping
- tortilla chips
- bell pepper
- cucumbers
- carrots
Instructions
- Peel and chop one yellow onion.1 yellow onion
- Peel and mince 3 cloves of garlic.3 cloves garlic
- Let cream cheese sit out at room temperature for at least 30 minutes to come to room temperature.6 oz cream cheese
- Chop enough cilantro leaves until you have 1/4 cup.1/4 cup cilantro
- Preheat the grill to High heat.
- Drizzle the corn with 3 tsp extra virgin olive oil, rubbing it all over to coat. Season with salt and pepper all over.3 tsp olive oil, 4 ear corn
- Once the grill is hot, add the corn cobs to the grill. Cook, turning every couple of minutes, until cooked through and lightly charred, about 8 to 10 minutes.
- When cool enough to handle, remove the kernels from the cobs. Separate out the kernels for one cob in one bowl, and the kernels from the other three in a separate bowl.
- In a small bowl, stir together chili powder, smoked paprika, cayenne pepper, salt, and pepper.2 tbsp chili powder, 2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp sea salt, 1/2 tsp black pepper
- Heat 2 Tbsp extra virgin olive oil in a skillet over medium-high heat. Once the oil is hot, add onion and cook until softened, about 3 to 5 minutes. Stir in garlic and seasoning mix. Cook for about 1 minute, until fragrant.2 tbsp olive oil
- Stir in 3 cobs worth of grilled corn until combined.
- Reduce heat to low. Stir in cream cheese until melted and creamy. Stir in sour cream, cooking until warmed through.1/3 cup sour cream
- Zest half of a lime.1/2 lime
- In a small bowl, whisk together Greek yogurt and lime zest. Set aside.1/3 cup Greek yogurt
- Spoon the dip into a serving bowl. Top with reserved grilled corn and top with lime yogurt. Sprinkle with Cotija cheese and fresh cilantro.3/4 cups Cotija cheese
- Serve with chips or fresh vegetables.tortilla chips, bell pepper, cucumbers, carrots
Nutrition
Calories: 267kcalCarbohydrates: 9gProtein: 7gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 53mgSodium: 550mgPotassium: 207mgFiber: 2gSugar: 3gVitamin A: 1792IUVitamin C: 4mgCalcium: 166mgIron: 1mg