Really excellent dip that I slightly adapted from the blog cookingandbeer.com. Serve with blue corn tortilla chips. They add both good flavor and good crunch to the recipe.
MEXICAN STREET CORN DIP
The original recipe calls for either fresh corn or thawed frozen corn. I made it with fresh and I think that is likely best. If you buy the cotija cheese in a block use a microplane grater to grate it into the recipe and then also over the top of the finished dish.
- 8 oz. less-fat cream cheese, softened
- 1/4 c. sour cream
- 3 tbsp. mayonnaise
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt & freshly-ground black pepper to taste
- 1 tbsp. butter
- 3 c. corn kernels (approximately 4 ears) cut from the cob or thawed from frozen
- 1 jalapeno pepper, seeded and finely chopped
- 2 tbsp. cilantro, finely chopped
- 2 tbsp. sliced green onions
- 1/4 c. cotija cheese
- Blue corn tortilla chips, for serving
1. Add softened cream cheese, sour cream, mayonnaise, cumin, chili powder, salt, and pepper.
2. Beat on low speed until very well-combined and set aside.
3. Add butter to a large skillet and melt over medium heat.
4. Add corn and jalapeno. Cook until softened (approx. 10 minutes).
5. Add cilantro and green onions, cook 1 minute.
6. Remove vegetables from heat and add to cream cheese mixture. Grate cotija cheese into the mixture and stir well.
7. Pour dip into a serving bowl. Garnish with additional chili powder, cilantro, green onions, and/or cotija cheese if preferred. Serve immediately and enjoy!