Description
This Smoked Mexican Street Corn Dip captures the smoky, tangy flavors of traditional Mexican street corn in a creamy, easy-to-make dip. Perfect for parties and gatherings, it combines grilled or smoked corn kernels with cream cheese, cotija cheese, and a blend of spices, finished with fresh cilantro and lime juice for a vibrant flavor.
Ingredients
Scale
Main Ingredients
- 4 cups grilled or smoked corn kernels
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the cream cheese mixture: In a large bowl, combine the softened cream cheese, mayonnaise, lime juice, chili powder, smoked paprika, and garlic powder. Mix until the mixture is smooth and well incorporated.
- Add corn and cheese: Fold in the grilled or smoked corn kernels, crumbled cotija cheese, and chopped fresh cilantro. Stir everything until evenly distributed.
- Season: Taste the dip and season with salt and pepper as desired to enhance the flavor.
- Chill to meld flavors: Transfer the dip to a serving dish and refrigerate for at least 30 minutes. This resting time allows the flavors to meld together beautifully.
- Serve: Serve the dip chilled or at room temperature paired with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- For authentic smoky flavor, use smoked or grilled fresh corn kernels.
- Cotija cheese can be substituted with feta if unavailable, although the flavor will differ slightly.
- Adjust chili powder and smoked paprika to control the heat level.
- This dip can be made a few hours ahead and stored covered in the refrigerator.
- Best served fresh but can be refrigerated for up to 2 days.
