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Mexican Street Corn Dip Recipe

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This recipe for Mexican Street Corn Dip is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SPICED OIL
4 tbsp olive oil
1 tbsp chili powder
1 tsp paprika regular or smoked
1/2 tsp cayenne pepper

STREET CORN DIP
5-6 ears fresh corn approximately 3 cups once cut
2/3 cup sour cream or greek yogurt
2/3 cup cream cheese room temperature
1/4 cup mayonnaise
2 tbsp spiced olive oil
2 cloves garlic minced
1 small onion diced
1 small poblano pepper diced
1 jalapeno diced
2/3 cup cotija cheese crumbled
1/3 cup fresh cilantro
1/4 cup red onion diced
lime wedges for serving
tortilla chips or corn chips for serving
Directions:
Directions:
SPICED OIL
Heat olive oil over medium heat.
Add the chile powder, paprika, and cayenne pepper to the oil.
Stir for several minutes until the spices are fragrant.
Remove from heat and save for later.

STREET CORN DIP
Heat 2 tablespoons spiced olive oil in a medium cast iron skillet.
Add the minced garlic, diced onion, and diced poblano pepper. Saute for several minutes.
Add the cut corn and saute for an additional 5 minutes. Remove from heat.
In a large mixing bowl combine the sour cream, cream cheese, half of the cotija cheese, and mayonnaise.
Add the corn mixture and thoroughly combine. Add salt and pepper to taste.
Transfer your dip to an oven-safe baking dish.
Bake at 400 degrees for 15-20 minutes.
Remove from the oven and top with the crumbled cotija cheese, fresh cilantro, diced red onion, and diced jalapeno.
Drizzle the spiced oil over the top of the dip and finish with a squeeze of fresh lime juice.
Serve with tortilla chips or corn chips.
Personal Notes:
Personal Notes:
https://www.fifteenspatulas.com/street-corn-dip/

 

 

 

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