Mexican Street Corn Dip
A creamy and flavorful dip that combines fresh corn, cheeses, and spices, perfect for gatherings and casual meals.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh, canned, or frozen) Cut off the cob if using fresh corn.
- 1 cup sour cream Adds creaminess.
- 1 cup mayonnaise Creates a rich base.
- 1 8 oz block of cream cheese, softened For smooth texture.
- 2 cups shredded cheddar cheese Offers a mild sharpness.
- 1 cup shredded pepper jack cheese Adds a bit of spice.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Provides sweetness.
- 1 teaspoon smoked paprika Adds depth of flavor.
- ½ teaspoon chili powder Introduces warm spice.
- to taste none Salt and black pepper For seasoning.
- ½ cup chopped green onions Adds freshness.
- ½ cup diced red bell pepper Provides crunch.
- 1 none jalapeño, finely chopped Remove seeds for less heat.
- ¼ cup chopped fresh cilantro Optional, adds freshness.
Instructions
Preparation
- Begin by preparing your sweet corn. If using fresh corn, cut it off the cob. For canned or frozen corn, measure out the amount you need.
- In a large mixing bowl, combine the sour cream and mayonnaise. Mix until smooth.
- Add the softened cream cheese to the bowl. Blend with the spatula until no lumps remain.
- Gradually incorporate shredded cheddar and pepper jack cheese, mixing until evenly distributed.
- Sprinkle in garlic powder, onion powder, smoked paprika, and chili powder. Stir well to combine.
- Season the dip with salt and black pepper to taste. Adjust as needed.
- Add the sweet corn to the bowl, gently folding it in.
- Fold in the green onions, red bell pepper, and jalapeño.
- If using cilantro, add it last and gently stir it in.
- Serve immediately or chill in the refrigerator for a while to allow flavors to meld.
Notes
Allow the dip to sit in the fridge before serving to enhance flavors. Adjust jalapeño amount to preference for heat. Consider topping with additional cheese or green onions before serving.