Mexican Street Corn Dip

I feel like I’ve been a bad food blogger. How did I miss that Cinco de Mayo was just around the corner? This saddens me since Mexican food is by far one of my favorite cuisines, and the fifth of May should be celebrated to the fullest!

I sincerely apologize for being so absent-minded. I blame it on the fact that I will be in Montreal when Cinco de Mayo arrives. My mind has been elsewhere. I’m so sorry.:(

I hope today’s recipe for Mexican street corn dip makes up for it though! I am definitely a self-proclaimed dip queen. When I am in a recipe rut, or I’m trying to think of something quick to bring to a potluck or serve at a get together at my house, I almost always make some kind of dip.

I mean there’s the recipe for this dip…

…and this dip…

…and this dip is probably my favorite.

One can say I’m pretty strong in the dip department.

I LOVE Mexican street corn. LOVE LOVE LOVE it. I love when July and August roll around so I can binge eat on fresh Mexican street corn. Because corn isn’t the freshest this time of year, Mexican street corn dip is a fun alternative since you can use frozen corn instead of fresh. This Mexican street corn dip has so much flavor and I promise you it will be a hit!

Pair this Mexican street corn dip with Food Should Taste Good Blue Corn Tortilla Chips and an IPA. Have a wonderful day everyone! xo

Mexican Street Corn Dip

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Yields 6

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

• 8 ounces cream cheese, softened to room temperature
• 1/4 cup sour cream
• 3 tablespoons mayo
• 1 teaspoon ground cumin
• 1/2 teaspoon 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)
• 1/4 cup cotija cheese (plus extra for garnish)
• Food Should Taste Good Blue Corn Tortilla Chips, for serving

Instructions

1. To 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.
2. Add the butter to 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.
3. 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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https://dev.cookingandbeer.com/2015/04/mexican-street-corn-dip/