Mexican Street Corn Dip
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
10 minutes
Cook Time
20 minutes
Get ready to bring the vibrant flavors of Mexican street corn right into your kitchen! We've taken a beloved recipe and given it a Spice Madness twist, creating a creamy, dreamy dip that's absolutely perfect for your Cinco de Mayo party, game day, or just a cozy night in.
Inspired by the popular dip from Half Baked Harvest, this version simplifies the spices by using our very own Spice Madness Mexican Street Corn Seasoning. This blend is crafted to capture the authentic taste of elote, making it easier than ever to whip up this crowd-pleasing appetizer.
Forget multiple spice jars – our blend brings together the smoky, savory, and slightly spicy notes you crave in Mexican street corn. Just a scoop (or two!) is all it takes to transform simple ingredients into a flavor explosion.
Ingredients
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2 tablespoons extra virgin olive oil
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4 tablespoons salted butter
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1 yellow onion, chopped
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2 cloves garlic, chopped
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2 cups fresh or frozen corn kernels (if using frozen, thaw first)
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Kernels from 1 ear of grilled corn (optional, for extra smoky flavor)
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6 ounces cream cheese, at room temperature
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1/3 cup sour cream or plain Greek yogurt
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1/3 cup olive oil mayonnaise
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3-4 tablespoons Spice Madness Mexican Street Corn Seasoning (adjust to your taste preference!)
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1/2 - 2 teaspoons Spice Madness Cayenne Pepper (optional, for extra heat)
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1/2 teaspoon Spice Madness Kosher Salt, or to taste
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1/4 teaspoon Spice Madness Black Pepper, or to taste
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2 tablespoons fresh lime juice
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3/4 cup crumbled cotija cheese
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1/4 cup fresh cilantro, chopped
Directions
Heat the olive oil and butter in a large skillet or oven-safe pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the chopped garlic and cook for 1 minute more until fragrant.
Add the corn kernels (fresh or frozen) and cook, stirring occasionally, until slightly tender and lightly browned in spots, about 7-10 minutes. If using, stir in the grilled corn kernels now.
Reduce the heat to low and add the cream cheese, sour cream (or yogurt), and mayonnaise. Stir continuously until the cream cheese is melted and the mixture is smooth and creamy.
Stir in the Spice Madness Mexican Street Corn Seasoning, cayenne pepper (if using), salt, and black pepper. Mix until well combined. Taste and add more seasoning, salt, or pepper if needed. Remember, our Spice Madness blend is packed with flavor!
Remove the skillet from the heat. Stir in the fresh lime juice, crumbled cotija cheese, and fresh cilantro, reserving a little cotija and cilantro for garnish.
Transfer the dip to a serving dish if not using an oven-safe pan. Garnish with the reserved cotija cheese and cilantro.
Serve warm with tortilla chips, crackers, or fresh vegetables for dipping.
Recipe Note
Spice Madness Tip: For an extra layer of flavor, try browning the butter slightly before adding the onion in step 1. This adds a nutty depth that complements the street corn flavors beautifully.