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Street Corn Dip

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This creamy street corn dip comes together in less than 20 minutes with a handful of simple ingredients. It’s the perfect quick and easy appetizer for your next party or get-together! It uses canned corn combined with cream cheese, sour cream, and Cotija cheese plus a few spices and some tangy lime zest and juice for a delicious snack everyone will enjoy!

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 (15 oz.) cans corn, drained
  • 1 jalapeno, ribs and seeds removed, petite diced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • zest and juice of 1 lime
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1 cup crumbled Cotija cheese + more for garnish
  • 1/4 cup mayo
  • 1/4 cup fresh chopped cilantro + more for garnish
  • 1/4 cup thinly sliced green onion + more for garnish
  • Kosher salt
  • fresh cracked pepper
  • tortilla chips, for serving

Instructions

  1. Heat olive oil in a cast iron pan or heavy bottom pan over medium heat.
  2. Add corn and cook, stirring every 2-3 minutes for 10-12 minutes or until most of the corn is golden brown and charred. You may need to do this in a couple batches depending on the size of your skillet.
  3. Reduce heat to medium-low, and add diced jalapeno, chili powder, garlic powder, cayenne pepper, and a couple pinches of salt and pepper. Cook, stirring occasionally for another minute.
  4. Add lime zest and lime juice. Stir to deglaze the bottom of the pan, scraping the yummy bits off the bottom.
  5. Reduce heat to low and add cream cheese, sour cream, Cotija cheese, and mayo. Stir until cream cheese melts and the dip becomes smooth and creamy.
  6. Stir in cilantro and green onion. Mix until well combined. Season to taste with salt and pepper.
  7. Garnish with crumbled Cotija cheese, cilantro, and green onion. Serve with tortilla chips or Fritos and enjoy!

Equipment

Notes

  • Don’t forget to drain the corn kernels. For this corn dip, you don’t want any extra liquid from the corn or the dip will be too loose, so make sure you drain the liquid off of the canned corn.
  • When you’re charring the corn, don’t stir it often! Set a timer for 10 minutes and stir it every 2-3 minutes. This will allow the corn to actually char. If you stir too frequently it will just cook instead of charring.
  • Watch the corn closely and turn the heat down if it seems to be charring too quickly.
  • Experiment with spice levels. Street corn can be fairly mild or quite spicy depending on what you add to it, so experiment with the spice levels if you want your dip to have more of a kick. Keeping the ribs/seeds in the diced jalapeno and adding a couple extra pinches of cayenne pepper will add some heat to the dip.

Find it online: https://midwestfoodieblog.com/corn-dip/