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mexican street corn dip

Mexican Street Corn Dip

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Prep Time:18 minutes
Total Time:18 minutes
Servings: 10 people

Ingredients

  • 2 cans of corn
  • 8 ounces cream cheese
  • 16 ounces of sour cream
  • 5 ounces Mayonnaise with Lime Juice or add in your own lime juice to regular mayo
  • 1 teaspoon of butter
  • Cotija cheese
  • Spices: chili powder onion powder, garlic powder
  • ½ diced yellow onion
  • 1 tablespoon minced garlic
  • Tapatio
  • 1 sliced lime for garnish
  • chopped cilantro for garnish

Instructions

  • Add butter to a skillet on medium heat, once melted add in 1/2 of the onion diced, 2 cans of drained corn, a little squeeze of mayo (tablespoon) and all of the spices! (½ teaspoon of each spice but you can increase the chili powder to add heat).
  • Combine cream cheese, sour cream, cotija cheese (½ package, and all of the spices! (½ teaspoon of each spice). Mix together.
  • Add Tapatio to the bowl to your desired heat level (I like just a little to give it a kick but feel free to turn up the heat!)
  • Add the sour cream and cheese bowl to the corn while on low heat and mix all of the ingredients evenly.
  • Top with the remaining cotija, hot cheeto crumbles, and fresh cilantro
  • Serve chilled or warmed with a bold chip!

Notes

Chip Recommendations – This is a sweeter dip with plenty of diary to balance bold flavors so I recommend a bolder chip or something with extra crunch.
Flamin’ Hot Cheetos
Queso Ruffles
Kettle Chips Jalapeño