Street Corn Dip for Cinco de Mayo

Mexican street corn dip is indeed a delicious twist on a classic street food favorite! The combination of cream cheese, tangy sour cream, savory cotija cheese, and spicy chili perfectly captures the flavors of Mexican street corn. Plus, transforming it into a dip makes it easy to enjoy with chips or even as a topping for tacos. Serving this dip as an appetizer elevates any meal into a festive occasion — perfect for Cinco de Mayo.

Street Corn Dip

Ingredients:

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups fresh corn kernels (about 2-3 ears)

2-3 cloves garlic, chopped

Salt and black pepper to taste

6 ounces cream cheese, at room temperature

1/3 cup sour cream

3/4 cup crumbled cotija cheese

Kernels from 1 ear of grilled or broiled corn

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

Tajin seasoning to taste (optional)

Tortilla chips for serving

Preparation:

1. Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook until soft, about five minutes.

2. Add the fresh corn kernels, chopped garlic, chili powder, smoked paprika, cayenne pepper, and season with salt and black pepper. Sauté for about five minutes until the corn is cooked.

3. Reduce the heat to low. Add the cream cheese to the skillet and stir until melted and well combined with the corn mixture. Then, stir in the sour cream until warmed through.

4. Once the dip is heated through and creamy, stir in the fresh lime juice. Adjust seasoning if necessary.

5. Spoon the dip into a wide serving bowl. Sprinkle with the cotija cheese, grilled or broiled corn kernels, chopped cilantro, and Tajin seasoning if desired.

6. Serve warm with tortilla chips and enjoy!