Mexican Street Corn Dip
Mexican Street Corn Dip
Ingredients
- 2 tablespoons oil
- 1/2 onion, diced
- 2 jalapeños, diced
- 2 cups corn, canned or frozen
- 1/3 cup diced green chiles
- 2 tablespoons taco seasoning
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded Mexican cheese
- 1/2 cup cotija cheese
- 4 tablespoons cilantro, chopped
- 1 cup green onions, diced
- 1/2 lime, juiced
- as needed TajĂn seasoning
- as needed tortilla chips, for serving
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 3-5 minutes.
⏱️ 5 min
- 2
Add the diced jalapeños to the pan and continue to cook for another 2-3 minutes, until slightly softened.
⏱️ 3 min
- 3
Stir in the 2 tablespoons of taco seasoning and cook for 1 minute, allowing the spices to bloom and become fragrant.
⏱️ 1 min
- 4
Add the 2 cups of corn to the pan and mix well to combine with the other ingredients.
⏱️ 2 min
- 5
Stir in the 1/3 cup of diced green chiles.
⏱️ 1 min
- 6
Reduce the heat to low. Add the 8 ounces of room temperature cream cheese, 1 cup of sour cream, and 1/2 cup of mayonnaise to the pan. Stir continuously until the cream cheese has fully melted and the mixture is smooth and creamy.
⏱️ 5 min
- 7
Mix in the 1 1/2 cups of shredded Mexican cheese until it is fully incorporated and melted, creating a smooth and creamy dip.
⏱️ 2 min
- 8
Season the dip with TajĂn seasoning to taste. Start with a small amount and add more as desired.
⏱️ 1 min
- 9
Remove the pan from the heat. Stir in the 1/2 cup of cotija cheese, 4 tablespoons of chopped cilantro, and 1 cup of diced green onions.
⏱️ 2 min
- 10
Finish the dip by squeezing in the juice of 1/2 lime. Serve warm with extra TajĂn seasoning sprinkled on top and tortilla chips for dipping.
⏱️ 1 min
Kitchen Tools
Mexican Street Corn Dip
- 2 tablespoons oil
- 1/2 onion, diced
- 2 jalapeños, diced
- 2 cups corn, canned or frozen
- 1/3 cup diced green chiles
- 2 tablespoons taco seasoning
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded Mexican cheese
- 1/2 cup cotija cheese
- 4 tablespoons cilantro, chopped
- 1 cup green onions, diced
- 1/2 lime, juiced
- as needed TajĂn seasoning
- as needed tortilla chips, for serving
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 3-5 minutes.
⏱️ 5 min - 2
Add the diced jalapeños to the pan and continue to cook for another 2-3 minutes, until slightly softened.
⏱️ 3 min - 3
Stir in the 2 tablespoons of taco seasoning and cook for 1 minute, allowing the spices to bloom and become fragrant.
⏱️ 1 min - 4
Add the 2 cups of corn to the pan and mix well to combine with the other ingredients.
⏱️ 2 min - 5
Stir in the 1/3 cup of diced green chiles.
⏱️ 1 min - 6
Reduce the heat to low. Add the 8 ounces of room temperature cream cheese, 1 cup of sour cream, and 1/2 cup of mayonnaise to the pan. Stir continuously until the cream cheese has fully melted and the mixture is smooth and creamy.
⏱️ 5 min - 7
Mix in the 1 1/2 cups of shredded Mexican cheese until it is fully incorporated and melted, creating a smooth and creamy dip.
⏱️ 2 min - 8
Season the dip with TajĂn seasoning to taste. Start with a small amount and add more as desired.
⏱️ 1 min - 9
Remove the pan from the heat. Stir in the 1/2 cup of cotija cheese, 4 tablespoons of chopped cilantro, and 1 cup of diced green onions.
⏱️ 2 min - 10
Finish the dip by squeezing in the juice of 1/2 lime. Serve warm with extra TajĂn seasoning sprinkled on top and tortilla chips for dipping.
⏱️ 1 min