This Mexican street corn dip is the perfect appetizer for any occasion that takes less than 30 minutes to make and has all the flavors of an authentic Mexican corn dip. It's creamy, cheesy, slightly spicy, and all mixed together in one bowl for an unforgettable corn dip the whole family will enjoy!
Mix the cayenne pepper, paprika, chili powder, and a pinch of salt in a small bowl.
Cooking instructions
Heat the olive oil in a skillet over medium-high heat and saute the chopped onion for 5 minutes until softened.
Add the corn, minced garlic, and 1 teaspoon of the spice mix to the skillet and season with salt and pepper, cooking for 5 minutes until the corn softens.
Reduce the heat to low and stir in the cream cheese for a minute or 2 until it has completely melted, then mix in the sour cream.
Simmer on low for a few minutes until the cream cheese mixture is hot to the touch.
Melt butter in a separate skillet or pan over medium heat with 3 teaspoons of the spice mix and cook for a minute. Stir in the plain Greek yogurt and lime juice. Season with salt and pepper.
For the final touch, char the corn on the cob over a gas burner for about 4 to 5 minutes until the corn kernels are charred to your liking. Use tongs to hold the corn over the flame.
Now to assemble the Mexican street corn dip. Pour the corn and cream cheese mixture into a serving bowl, then sprinkle the charred corn kernels over the top and drizzle with the spiced yogurt dressing.
Garnish with cotija cheese and freshly chopped cilantro.
Serve with lots of corn chips for scooping!
Recipe Notes
No gas burner!If you don't have a gas burner to char the corn, you can always char it on the grill or in a skillet over high heat.Removing the charred corn kernelsTo get the perfect charred corn kernels, use a sharp knife and gently scrape the cob.