Spicy Mexican Street Corn Dip

This Spicy Mexican Street Corn Dip is creamy, cheesy and hot- both in temperature and spice! A great party dip for gameday, a summer cookout, or Cinco de Mayo.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Mexican

Keyword: Cinco de Mayo, corn

Servings:

Ingredients

2 tablespoons butter
1 jalapeno, seeded and finely chopped
1 garlic clove, minced
1/3 cup finely chopped red onion
4 ounces cream cheese, softened
1/3 cup mayonnaise
1/4 cup sour cream
3 cups corn, cut off the cob or defrosted if frozen
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1/3 cup grated cotija cheese
2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 350 degrees. Lightly grease a small cast iron skillet or casserole dish.
Melt butter in a small pan. (If you are using a cast iron pan to cook the dip in, use it.) Add jalapeno, garlic, and onion and cook for about 3 minutes. Let cool.
Using an electric mixer, beat cream cheese, mayonnaise, and sour cream until smooth.
Stir in all remaining ingredients including the jalapeno mixture. Transfer mixture to prepared pan or casserole dish.
Bake for 18 to 20 minutes.

Notes

Note: You do not need to cook the corn before cutting it off the cob.

Nutrition