Mexican Street Corn Dip
Servings 6
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion chopped
- 2 cups fresh corn (canned or frozen corn works too)
- 2 teaspoons minced garlic
- salt and pepper to taste
- 6 ounces cream cheese softened
- 1/3 cup sour cream
- 2 Tablespoons lime juice
- 1/4 cup milk (optional, for thinning the dip)
- 1/2 cup queso fresco crumbled
- 3 Tablespoons freshly chopped cilantro
Instructions
- In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
- Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired.
- Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!
Notes
Nutrition Info: 1 serving = 246 calories / 18 fat / 14 carbs / 7 protein
*Nutrition info does not include tortilla chips.
Recipe yields 6 servings total.