Hot Mexican Street Corn Dip with Cream Cheese
This cream cheese corn dip turns fresh summer corn into a hot, bubbly appetizer packed with all the flavors of Mexican street corn--smoky spices, creamy cheese, and a hit of lime. It’s easy to throw together and always a crowd favorite. Make it for your Cinco de Mayo get together or casual summer dinner.
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Servings: 12
Equipment
- measuring spoons
- chef's knife
- Bundt pan
- dry measuring cups
- cheese grater
- hand mixer
- cast-iron skillet or oven-proof skillet
Ingredients
- 4 ears fresh corn
- 2 tablespoon vegetable oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 (8-ounce) block cream cheese, softened
- 1 ½ cups shredded pepper Jack cheese, divided
- ½ cup crumbled Cotija cheese
- ½ cup mayonnaise
- 1 teaspoon lime zest
- 3 tablespoon fresh lime juice
- ⅓ cup chopped fresh cilantro
- Corn chips (I like Frito's scoops)
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Preheat the oven to 350°F. Cut the corn kernels off the cobs. (I use a Bundt pan--see hint in the post above.)
- Heat the oil in a large cast-iron or oven-proof skillet. Add the corn, onion, garlic, chili powder, smoked paprika, and cayenne pepper and cook until the vegetables are tender, about 5 minutes.
- Beat the cream cheese in a large bowl with a hand mixture until creamy. Add the mayonnaise, ½ cup of the pepper Jack, Cotija, lime zest, lime juice, and cilantro and blend until creamy.
- Fold the corn mixture into the cream cheese mixture. Return to the skillet and spread into an even layer. Sprinkle the top with the remaining pepper Jack cheese. Bake for 20 minutes until the dip is bubbly and the cheese is melted.
- If desired, increase the oven temperature to broil and cook for 2 more minutes or until the cheese is browned. Remove from the oven. Let cool slightly and garnish with lime wedges and cilantro, if desired. Serve with chips.