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Mexican Street Corn Dip
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Description
A fun twist on Mexican street corn, this Mexican street corn dip is the perfect appetizer to serve at your next summer get together!
Ingredients
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- ¼ cups Sour Cream
- 3 Tablespoons Mayonnaise
- 1 teaspoon Ground Cumin
- ½ teaspoons Chili Powder (plus Extra For Garnish)
- Salt And Black Pepper
- 2 Tablespoons Unsalted Butter
- 3 cups Corn Kernels, Either Cut From The Cob Or Thawed Frozen
- 1 Jalapeno Pepper, Seeds And Stem Removed, Finely Chopped
- 2 Tablespoons Fresh Cilantro, Chopped, Plus Extra For Garnish
- 2 Tablespoons Sliced Green Onions, Plus Extra For Garnish
- ¼ cups Cotija Cheese (plus Extra For Garnish)
- Tortilla Chips For Serving
Preparation
Into a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
Add the butter into a large skillet and melt over medium heat. Add the corn kernels and jalapeno. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija cheese. Mix thoroughly.
Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese. Enjoy immediately.
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