Smoked Mexican Street Corn Dip
A creamy baked dip made with charred corn, cotija, jalapeno, lime, and smoked paprika.
Equipment
- Large skillet
- Cast iron skillet
Ingredients
Main Ingredients
- 4 cup corn kernels fresh or thawed frozen, drained
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup crumbled cotija cheese
- 1 cup shredded Mexican blend cheese divided
- 2 jalapenos seeded and finely chopped
- ¼ cup fresh cilantro finely chopped, plus more for garnish
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- 2 tbsp lime juice
- 2 tbsp unsalted butter
- 8 oz tortilla chips for serving
Instructions
Cooking
- Char the corn. Heat the butter in a skillet over medium heat and cook the corn for 6 to 8 minutes until browned in spots.
- Mix the base. Heat the oven to 375 degrees F. Stir together the mayonnaise, sour cream, lime juice, cotija, and half of the Mexican blend cheese.
- Fold and season. Add the corn, jalapenos, cilantro, paprika, chili powder, and garlic powder, then stir until coated.
- Bake. Spread the dip in a 9 inch cast iron skillet, top with the remaining cheese, and bake 15 to 20 minutes until bubbly.
- Garnish. Cool for 5 minutes, add extra cilantro, and serve with tortilla chips.
Notes
Substitutions: Swap half the sour cream for plain Greek yogurt for a lighter dip, and use feta if cotija is hard to find.
Tips: Pat thawed corn dry so the dip does not turn watery.
Storage: Refrigerate leftovers up to 3 days and reheat to 165 degrees F. Do not freeze.
Nutrition does not include the tortilla chips.