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Street Corn Dip

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 8 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup crumbled cotija cheese
  • 2 jalapeños seeded and diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice

Method
 

  1. Heat a large skillet over high heat and char the corn kernels in batches until they have golden brown spots, about 5-6 minutes per batch.
  2. In a large bowl, beat together cream cheese, mayonnaise, and sour cream until smooth and creamy.
  3. Add the charred corn, Mexican blend cheese, half of the cotija cheese, jalapeños, garlic, chili powder, and smoked paprika to the bowl and mix well.
  4. Transfer the mixture to a greased slow cooker and spread evenly.
  5. Cover and cook on low for 2 hours, stirring once halfway through, until hot and bubbly.
  6. Before serving, stir in the cilantro and lime juice, then top with the remaining cotija cheese and serve with tortilla chips.