Description
A creamy, scoopable Mexican street corn inspired dip made with sweet corn, tangy lime, warm spices, and a rich, cheesy base, perfect for parties, game nights, or casual gatherings.
Ingredients
Scale
- 3 cups corn kernels (fresh or frozen)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack or mozzarella cheese
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, finely sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a skillet over medium heat and cook the corn kernels for 5 to 7 minutes until warmed through and lightly golden.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add the lime juice, chili powder, cumin, paprika, garlic powder, salt, and black pepper, then mix until well combined.
- Fold in the warm corn, shredded cheese, green onions, and cilantro until evenly distributed.
- Transfer the mixture to a skillet or baking dish and heat gently over low heat or bake at 180°C for about 10 minutes until warm and slightly bubbly.
- Remove from heat, stir gently, and serve warm.
Notes
- Use fresh corn when in season for the sweetest flavor.
- Make sure the cream cheese is fully softened to avoid lumps.
- Taste and adjust lime and salt before serving.
- Serve warm for the creamiest texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
Keywords: easy corn dip, Mexican street corn dip, creamy corn dip, party appetizer, vegetarian dip