Street Corn Dip
Servings: 6 people
Calories: 396kcal
Street corn dip is the ultimate crowd-pleasing appetizer that captures all the bold, smoky, tangy flavors of Mexican street corn (elote) in one creamy, scoopable bowl.
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Ingredients
- 2 Tablespoons chili powder
- 2 teaspoons paprika smoked
- 1 teaspoon tajin plus more for topping
- 1 teaspoon cumin
- ½ teaspoon salt
- 4 Tablespoons butter unsalted
- 2 Tablespoon olive oil extra virgin
- 3 cups corn kernels fresh or frozen
- 1 jalapeno ribs and seeds removed, minced
- 2 cloves garlic minced
- 6 ounces cream cheese at room temperature
- 1/2 cup sour cream
- ¼ cup cotija cheese plus more for topping
- ¼ cup mayonnaise
- 1 lime juiced
- 1 Tablespoon fresh cilantro chopped, plus more for topping
- Salt and pepper to taste
- 1 ear corn grilled, kernels removed from the cob (optional)
- Tortilla chips for serving
Instructions
- In a small bowl, combine the 2 Tablespoons chili powder, 1 teaspoon tajin, 2 teaspoons paprika, 1 teaspoon cumin, and ½ teaspoon salt. Set aside.
- In a small skillet, melt the 4 Tablespoons butter Once melted, stir in 1 Tablespoon of the spice mix. Keep warm over low heat.
- Meanwhile, heat the 2 Tablespoon olive oil in a large skillet over medium-high heat. Add the 3 cups corn kernels, 2 cloves garlic,1 jalapeno, and remaining spice mix. Cook until the corn is beginning to soften, about 5 minutes.
- Reduce the heat to medium-low and add the 6 ounces cream cheese. Stir until well combined. Add the 1/2 cup sour cream, ¼ cup cotija cheese and ¼ cup mayonnaise and cook until warmed through. Stir in the 1 lime (juiced) and 1 Tablespoon fresh cilantro. Season with salt and pepper, to taste.
- Remove from heat and scoop into a serving bowl (if desired). Drizzle with the spiced butter and garnish with charred 1 ear corn, chopped cilantro, cotija cheese and tajin. Serve with chips and enjoy!
Notes
Storing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, gently warm the dip in a skillet over low heat, stirring frequently, until heated through. You can also microwave it in 30-second intervals, stirring between each, until warm. If the dip seems too thick after refrigeration, stir in a splash of milk or chicken broth to loosen it.
- This dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving. Note that the texture of the creamy ingredients may change slightly upon freezing, but the flavor will remain delicious.
- Use fresh corn when possible for the sweetest flavor. If using fresh corn, cut the kernels off the cob and sauté until lightly charred for the best texture.
- Grill an extra ear of corn specifically for garnish. The charred kernels add a wonderful smoky flavor and visual appeal to the finished dip.
- Don't skip the spiced butter drizzle. This finishing touch adds incredible depth and richness that elevates the entire dish.
- Adjust the heat to your preference by adding more jalapeno, leaving the seeds in, or adding a pinch of cayenne pepper for extra kick.
- Let it rest! Street corn dip tastes even better after sitting for 15-20 minutes, allowing the flavors to meld together. If you can, make it ahead of time and reheat gently.
- Bring cream cheese to room temperature before adding to the skillet. This ensures it melts smoothly and incorporates without lumps.
- Make it lighter by using reduced-fat cream cheese and sour cream, or substitute Greek yogurt for the sour cream.
- Make a double batch of this street corn dip by simply doubling the ingredients called for in this recipe. It disappears quickly at parties!
- Extra smoky - Use an additional teaspoon of smoked paprika or add a few drops of liquid smoke for a deeper smoky flavor.
- Spicy street corn dip - Add a diced chipotle pepper in adobo sauce or increase the jalapeno for a bigger kick of heat.
- Cheesy upgrade - Stir in ½ cup of shredded Monterey Jack or Pepper Jack cheese along with the sour cream for extra cheesiness.
- Bacon street corn dip - Add 4-6 slices of cooked, crumbled bacon for a smoky, savory twist.
- Black bean street corn dip - Stir in a can of drained and rinsed black beans for added protein and texture.
- Grilled vegetable version - Add grilled zucchini or bell peppers along with the corn for extra vegetables.
- Herbaceous twist - Add fresh oregano or epazote along with the cilantro for a more authentic Mexican flavor profile.
Nutrition
Calories: 396kcal | Carbohydrates: 17g | Protein: 6g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 693mg | Potassium: 270mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1962IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1mg