🌽🧀 Creamy Mexican Corn Dip
Creamy, cheesy, slightly spicy, and packed with sweet corn and Mexican-inspired flavors. Perfect with tortilla chips, crackers, or toasted bread.
Ingredients
4 cups corn kernels, fresh, frozen, or canned and drained
1 tbsp butter or olive oil
4 oz (115 g) cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded Mexican blend or Monterey Jack cheese
½ cup shredded cheddar cheese
1–2 jalapeños, finely diced
2 cloves garlic, minced
½ tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp chopped cilantro
Juice of ½ lime
Instructions
Cook the corn:
Heat butter in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly browned. Add the jalapeño and garlic and cook for another 1–2 minutes.
Make it creamy:
Reduce the heat to low. Add cream cheese, sour cream, and mayonnaise. Stir until the cream cheese melts and everything is smooth.
Add seasoning:
Stir in chili powder, smoked paprika, cumin, salt, and black pepper.
Add cheese:
Stir in the Mexican blend cheese and cheddar until melted and creamy.
Finish:
Remove from heat and stir in lime juice and cilantro.
Serve:
Transfer to a serving bowl and garnish with extra cheese, cilantro, jalapeño slices, and a sprinkle of chili powder.
🔥 Baked Version
For an extra-cheesy dip, transfer everything to a small baking dish, sprinkle another ½ cup cheese over the top, and bake at 375°F (190°C) for 15–20 minutes, until hot and bubbling.
