Ingredients:

3 cups corn kernels (fresh or frozen, then thawed)

1 (8 oz.) package cream cheese, room temperature

1 jalapeño pepper, seeds and ribs removed, finely chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cotija cheese, crumbled, for garnish

2 tablespoons unsalted butter

2 tablespoons fresh cilantro, chopped

2 tablespoons green onions, finely chopped

1 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper, to taste

Equipment:

• Large bowl
• Skillet
• Mixing spoons
• Knife and cutting board

Directions:

Mix the Base: In a large bowl, combine the cream cheese, mayonnaise, and sour cream. Mix until smooth and well combined. Season with salt and pepper to taste.

Cook the Corn and Jalapeño: Melt the butter in a large skillet over medium-high heat. Add the corn kernels and chopped jalapeño. Sauté for 6-8 minutes, or until the corn is softened and slightly browned, bringing out a roasted flavor.

Combine Ingredients: Remove the corn and jalapeño from the heat and pour them into the cream cheese mixture. Stir to combine everything thoroughly.

Season the Dip: Add the cumin and chili powder to the mixture. Taste and adjust the seasoning with more salt and pepper, if necessary.

Add Fresh Herbs: Fold in the chopped cilantro and green onions, giving the dip a fresh, vibrant touch.

Garnish and Serve: Transfer the dip to a serving bowl, sprinkle the crumbled cotija cheese on top, and serve with your favorite chips. Enjoy the rich and savory flavors!

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño and chili powder according to your preferred level of spiciness.
• Cheese Substitute: If you can’t find cotija cheese, feta cheese is a great alternative with a similar salty taste.
• Roasted Corn: For an extra smoky flavor, grill the corn on the cob before cutting off the kernels and adding them to the dip.

FAQs:

1. Can I make this dip ahead of time?

   • Yes, you can prepare the dip up to a day in advance. Just keep it covered in the refrigerator and add the cotija cheese and cilantro right before serving.

2. What can I serve with this dip?

   • This dip pairs wonderfully with tortilla chips, but you can also serve it with sliced veggies, pita chips, or even use it as a topping for tacos and nachos.

3. How do I store leftovers?

   • Store any leftover dip in an airtight container in the refrigerator. It will stay fresh for up to three days.

4. Can I use canned corn instead of fresh or frozen?

   • Yes, you can use canned corn. Just make sure to drain it well before sautéing to prevent excess moisture.

 

 

This Mexican Street Corn Dip is a delightful way to bring the flavors of Mexico to your table. Its creamy, spicy, and tangy profile makes it a perfect appetizer or snack, ensuring that every bite is a celebration of taste. Enjoy making and sharing this delicious dip with your loved ones!