Street Corn Dip
BEST RECIPE EVER for creamy street corn dip
Ingredients
Spiced Oil
- 4 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp paprika regular or smoked
- 1/2 tsp cayenne pepper
Street Corn Dip
- 5-6 ears fresh corn approximately 3 cups once cut
- 2/3 cup sour cream or greek yogurt
- 2/3 cup cream cheese room temperature
- 1/4 cup mayonnaise
- 2 tbsp spiced olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 small poblano pepper diced
- 1 jalapeno diced
- 2/3 cup cotija cheese crumbled
- 1/3 cup fresh cilantro
- 1/4 cup red onion diced
- lime wedges for serving
- tortilla chips or corn chips for serving
Instructions
Spiced Oil
- Heat olive oil over medium heat.
- Add the chile powder, paprika, and cayenne pepper to the oil.
- Stir for several minutes until the spices are fragrant.
- Remove from heat and save for later.
Street Corn Dip
- Heat 2 tablespoons spiced olive oil in a medium cast iron skillet.
- Add the minced garlic, diced onion, and diced poblano pepper. Saute for several minutes.
- Add the cut corn and saute for an additional 5 minutes. Remove from heat.
- In a large mixing bowl combine the sour cream, cream cheese, half of the cotija cheese, and mayonnaise.
- Add the corn mixture and thoroughly combine. Add salt and pepper to taste.
- Transfer your dip to an oven-safe baking dish.
- Bake at 400 degrees for 15-20 minutes.
- Remove from the oven and top with the crumbled cotija cheese, fresh cilantro, diced red onion, and diced jalapeno.
- Drizzle the spiced oil over the top of the dip and finish with a squeeze of fresh lime juice.
- Serve with tortilla chips or corn chips.
Nutrition
Calories: 308kcal, Carbohydrates: 16g, Protein: 6g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 44mg, Sodium: 278mg, Potassium: 281mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1061IU, Vitamin C: 15mg, Calcium: 111mg, Iron: 1mg