Description
A creamy, spicy Mexican Street Corn Dip that combines the vibrant flavors of chili powder, smoked paprika, and lime with charred corn, creamy cheeses, and a spicy buttery drizzle. Perfect as a crowd-pleasing appetizer served with chips.
Ingredients
Scale
Spice Mix
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2–2 teaspoons cayenne pepper, to your taste
- Pinch of kosher salt
Main Dip
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn kernels (from 3–4 raw ears)
- 2 cloves garlic, chopped
- Kosher salt and black pepper, to taste
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
Spicy Butter
- 4 tablespoons salted butter
- 3 teaspoons of the spice mix (from above)
- Pinch of chili flakes
- Pinch of kosher salt
Finishing Touches
- 1/3 cup olive oil mayonnaise (or plain Greek yogurt as alternative)
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- Kernels from 1 ear of grilled corn
- 1/4 cup fresh cilantro, chopped
Instructions
- Mix the spices: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt to create the spice blend.
- Sauté the aromatics and corn: Heat extra virgin olive oil in a skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened. Add the raw corn kernels, garlic, 1 teaspoon of the spice mix, and season with kosher salt and black pepper. Cook another 5 minutes until the corn is tender.
- Incorporate the cheeses: Lower the heat to low and stir in cream cheese until fully melted and creamy. Then mix in sour cream and continue cooking until the dip is warmed through. If the mixture is too thick, thin with a little milk.
- Prepare the spicy butter: In a separate skillet, melt the salted butter over medium heat until golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for 1 minute then remove from heat.
- Combine mayo and lime: Mix the olive oil mayo with fresh lime juice and a pinch of salt in a small bowl to create the tangy drizzle.
- Assemble and serve: Spoon the warm corn dip into a wide serving bowl. Top with grilled corn kernels. Drizzle the lime-mayo mixture and spicy butter evenly over the top. Sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with tortilla chips for scooping.
Notes
- You can adjust the cayenne pepper to control the heat level.
- Using grilled corn kernels on top adds a smoky flavor and texture contrast.
- For a lighter option, substitute mayo with plain Greek yogurt.
- If fresh corn is unavailable, frozen corn can be used but may alter texture slightly.
- To keep the dip creamy and warm longer, slow heat over low or use a warm serving dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn dip, corn dip, spicy corn dip, appetizer, party dip, cotija cheese dip
