Mexican Street Corn Dip with Chips
A creamy, cheesy dip with all the flavors, but none of the fuss, of Mexican Street corn.
Ingredients
- 4 ears corn on the cob, shucked
- 1 jalapeno, minced
- 2 cloves garlic, grated
- 1 scallion, minced
- 1 tsp. chili powder
- 4 ounces brick cream cheese, softened
- ¼ cup sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. lime juice
- 1 cup grated Cotija cheese or crumbled queso fresco
- 2 tbsp. each sliced jalapeno, diced red pepper, cilantro leaves
- tortilla chips, for serving
Instructions
- Preheat the oven to 350 degrees.
- Place the corn on a plate, cover with a paper towel, and microwave for ten minutes or until the corn is tender. Remove the kernels from the corn and put it in a large bowl.
- To the corn, add the minced jalapeno, garlic, scallion, sour cream, mayonnaise, half of the cotija cheese, cream cheese, lime juice, and chili powder. Sprinkle the rest of the cotija cheese over the top. Stir until well combined.
- Put the dip into a small casserole dish and bake for twenty minutes. Garnish the baked dip with the sliced jalapeno, minced red pepper, and cilantro leaves.
- Serve hot with tortilla chips. This can be reheated at 350 degrees for 15 minutes.
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