Ingredients (~8 servings)
- 2 Tbsp butter
- 1 jalapeño, seeded and finely chopped
- 1 garlic clove, minced
- 1/2 cup finely chopped red onion
- 5 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 3/4 cups corn (cut off the cob or defrosted if frozen)
- 3/4 tsp chili powder
- 3/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 cup grated cotija cheese
- 3 Tbsp chopped fresh cilantro
Preheat Your Oven and Prep Your Cooking Dish
Preheat the oven to 350°F and lightly grease a small cast iron skillet or casserole dish.
If you are using a cast iron skillet, you can use the same skillet for the cooking process in the next step.
Cook the Aromatics
Melt the butter in a small pan over medium heat.
Add the jalapeño, garlic, and red onion and cook for approximately 3 minutes until the onion softens and becomes fragrant.
Let this cool while you work on the base.
Make the Creamy Base
Using an electric mixer, beat the cream cheese, mayonnaise, and sour cream together until smooth.
The cream cheese will likely start out in clumps, but after about 30 seconds of mixing the lumps will disappear.
Combine Everything and Bake
Stir in the corn, chili powder, cumin, red pepper flakes, cotija cheese, cilantro, and the cooled jalapeño mixture.
Transfer to your prepared pan and bake for 18 to 20 minutes until bubbly around the edges.
The top will start to lightly brown and you will see it bubbling at the sides when it is ready.
Spicy Mexican Street Corn Dip
Ingredients
~8 servings
- 2 Tbsp butter
- 1 jalapeño seeded and finely chopped
- 1 garlic clove minced
- 1/2 cup finely chopped red onion
- 5 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 3/4 cups corn cut off the cob or defrosted if frozen
- 3/4 tsp chili powder
- 3/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 cup grated cotija cheese
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 350F and grease a small baking dish.
- Melt butter in pan, sauté jalapeño, garlic, and red onion for 3 minutes.
- Beat cream cheese, mayonnaise, and sour cream until smooth.
- Mix in corn, spices, cotija, cilantro, and sautéed vegetables.
- Transfer to prepared dish and bake 18-20 minutes until bubbly and lightly browned.
