Mexican Street Corn Dip

Mexican Street Corn Dip

I could have eaten the whole skillet!


  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper (or less depending on your taste)
  • 1 tablespoon olive oil
  • 2 tablespoons butter (more will be listed below)
  • 1 yellow onion, diced
  • 2 cups corn
  • 2 cloves garlic, minced
  • Kosher salt & black pepper
  • 6 ounces cream cheese, room temperature
  • 1/3 cup sour cream
  • 4 tablespoons butter
  • 1/3 cup mayonnaise (could use plain Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 3/4 crumbled cotija cheese
  • 1 bag of charred Mexican flavored corn (I found in frozen section), for topping
  • 1/4 cup fresh cilantro roughly chopped
  • Chips of your choice


In a small bowl combine the chili powder, paprika, cayenne, and a pinch of salt.

Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat.  Add onion and cook until soft.  Add corn, garlic, 1 teaspoon of the spice mix, and season with more salt and pepper.  Cook until corn is softened, 5 minutes.

Reduce heat to low.  Mix in cream cheese until melted and creamy.  Stir in sour cream.  Cook until heated through.  If you want the dip thinner add some milk.

 In a separate skillet melt the 4 tablespoons of butter.  Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.  Cook one minute then remove from heat. 

Mix the mayo and lime juice with a pinch of salt.

Spoon the dip into a wide serving bowl.  Top with grilled corn and drizzle the mayo and spicy butter over the corn.  Sprinkle on the cheese and cilantro. 

Recipe adapted a tad from Half Baked Harvest.