Mexican Street Corn Dip
Mexican Street Corn Dip
Ingredients
- 1/2 onion, diced
- 2 jalapeƱos, 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
- as needed TajĆn seasoning, to taste
- as needed tortilla chips, for serving
- 1/2 lime, juiced
- 2 tablespoons oil
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
ā±ļø 5 min
- 2
Add the diced jalapeƱos to the pan and cook for a few minutes more, until slightly tender.
ā±ļø 3 min
- 3
Stir in the 2 tablespoons of taco seasoning and cook for 1 minute to bloom the spices, stirring constantly.
ā±ļø 1 min
- 4
Add the 2 cups of corn (canned or frozen) to the pan and mix well with the other ingredients.
ā±ļø 2 min
- 5
Stir in the 1/3 cup of diced green chiles.
ā±ļø 1 min
- 6
Add the 8 ounces of room temperature cream cheese, 1 cup of sour cream, and 1/2 cup of mayonnaise to the pan. Stir occasionally and let everything melt together until smooth and creamy.
ā±ļø 5 min
- 7
Mix in 1 1/2 cups of shredded Mexican cheese until the dip is smooth and the cheese is fully melted.
ā±ļø 2 min
- 8
Add TajĆn seasoning to taste, sprinkling it over the dip and stirring it in.
ā±ļø 1 min
- 9
Stir in the 1/2 cup of cotija cheese, then the 4 tablespoons of chopped cilantro, and finally the 1 cup of diced green onions.
ā±ļø 2 min
- 10
Squeeze in the juice of 1/2 lime, mix everything together. Garnish with more TajĆn seasoning on top, and serve warm with tortilla chips.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Dip
- 1/2 onion, diced
- 2 jalapeƱos, 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
- as needed TajĆn seasoning, to taste
- as needed tortilla chips, for serving
- 1/2 lime, juiced
- 2 tablespoons oil
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
ā±ļø 5 min - 2
Add the diced jalapeƱos to the pan and cook for a few minutes more, until slightly tender.
ā±ļø 3 min - 3
Stir in the 2 tablespoons of taco seasoning and cook for 1 minute to bloom the spices, stirring constantly.
ā±ļø 1 min - 4
Add the 2 cups of corn (canned or frozen) to the pan and mix well with the other ingredients.
ā±ļø 2 min - 5
Stir in the 1/3 cup of diced green chiles.
ā±ļø 1 min - 6
Add the 8 ounces of room temperature cream cheese, 1 cup of sour cream, and 1/2 cup of mayonnaise to the pan. Stir occasionally and let everything melt together until smooth and creamy.
ā±ļø 5 min - 7
Mix in 1 1/2 cups of shredded Mexican cheese until the dip is smooth and the cheese is fully melted.
ā±ļø 2 min - 8
Add TajĆn seasoning to taste, sprinkling it over the dip and stirring it in.
ā±ļø 1 min - 9
Stir in the 1/2 cup of cotija cheese, then the 4 tablespoons of chopped cilantro, and finally the 1 cup of diced green onions.
ā±ļø 2 min - 10
Squeeze in the juice of 1/2 lime, mix everything together. Garnish with more TajĆn seasoning on top, and serve warm with tortilla chips.
ā±ļø 1 min