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Street Corn Dip on a plate

Street Corn Dip

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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; char corn in batches about 5-6 minutes per batch until golden brown spots form.
  2. Beat cream cheese, mayonnaise, and sour cream in a large bowl until smooth and creamy.
  3. Mix in corn, Mexican cheese, half the cotija, jalapeños, garlic, chili powder, and paprika well.
  4. Spread evenly in greased slow cooker.
  5. Cover; cook on low 2 hours until hot and bubbly, stirring once halfway.
  6. Stir in cilantro and lime juice; top with remaining cotija and serve with chips.