A fun twist on Mexican street corn, Mexican street corn dip is the perfect appetizer to serve at your Cinco de Mayo party! Cream cheese, sour cream, mayo, cumin and chili powder make up the creamy based of this recipe. Corn, jalapeno, cilantro and scallions bring the whole thing together to produce the creamiest Mexican street corn you’ll ever have!
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.
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!
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.
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.
Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese. Enjoy immediately