Mexican Street Corn Dip
Mexican Street Corn Dip
Ingredients
For the Dip
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 2 cups canned corn, drained
- 2 tablespoons taco seasoning, plus more for garnish
- 2 tablespoons cream cheese, room temperature
- 1 cup sour cream, or 1/2 cup sour cream and 1/2 cup mayonnaise
- 1 1/2 cups shredded Mexican cheese
- 4 tablespoons fresh cilantro, chopped
- 1/2 cup green onions, finely chopped
- 1/2 lime, juiced
For Serving
- 1 bag tortilla chips, as needed
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min
- 2
Stir in the drained canned corn and 2 to 3 tablespoons of taco seasoning. Continue to cook for another 3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 3
Reduce the heat to low. Add the room temperature cream cheese and sour cream (or the sour cream and mayonnaise mixture) to the pan. Stir continuously until the cheeses are melted and fully incorporated, creating a creamy base.
⏱️ 2 min
- 4
Remove the pan from the heat. Mix in 1 1/2 cups of shredded Mexican cheese until it has completely melted and the dip is smooth and well combined.
⏱️ 2 min
- 5
Fold in the chopped fresh cilantro and finely chopped green onions.
⏱️ 1 min
- 6
Squeeze in the juice from 1/2 a lime and stir to combine. Transfer the dip to a serving bowl. Garnish with an additional sprinkle of taco seasoning, if desired. Serve warm with tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Dip
For the Dip
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 2 cups canned corn, drained
- 2 tablespoons taco seasoning, plus more for garnish
- 2 tablespoons cream cheese, room temperature
- 1 cup sour cream, or 1/2 cup sour cream and 1/2 cup mayonnaise
- 1 1/2 cups shredded Mexican cheese
- 4 tablespoons fresh cilantro, chopped
- 1/2 cup green onions, finely chopped
- 1/2 lime, juiced
For Serving
- 1 bag tortilla chips, as needed
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min - 2
Stir in the drained canned corn and 2 to 3 tablespoons of taco seasoning. Continue to cook for another 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 3
Reduce the heat to low. Add the room temperature cream cheese and sour cream (or the sour cream and mayonnaise mixture) to the pan. Stir continuously until the cheeses are melted and fully incorporated, creating a creamy base.
⏱️ 2 min - 4
Remove the pan from the heat. Mix in 1 1/2 cups of shredded Mexican cheese until it has completely melted and the dip is smooth and well combined.
⏱️ 2 min - 5
Fold in the chopped fresh cilantro and finely chopped green onions.
⏱️ 1 min - 6
Squeeze in the juice from 1/2 a lime and stir to combine. Transfer the dip to a serving bowl. Garnish with an additional sprinkle of taco seasoning, if desired. Serve warm with tortilla chips.
⏱️ 2 min