Street Corn Dip
Inspired by Mexican Street Corn and made with our Chili & Taco Seasoning. This makes a delicious party dip for Cinco de Mayo and beyond. Your guests will be impressed and they will want this recipe.
Ingredients
- 1 cup cream cheese, softened (250 grams)
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 6 tsp Mae’s Seasonings Chili and Taco
- 2 tsp hot sauce
- 2 tbsp lime juice, juice from 1 lime
- 6 garlic cloves, minced
- 1/4 cup chopped red onion
- 1 small jalapeno, seeded and diced
- 4 ears corn, cooked and cut off kernels, divided
- 3 cups shredded cheddar cheese, divided
- 1/2 cup crumbled Cojita or Feta cheese, (plus more for top)
- 1/4 cup butter
- 1 small jalapeno, sliced
Instructions
- Preheat oven to 350 F. In a large bowl, using a hand mixer, beat together cream cheese, sour cream, mayo, 4 tsp Chili & Taco, hot sauce, and lime juice. Then with a spatula, mix in garlic, onions, diced jalapeno, 3 ears corn kernels, 2 cups cheddar cheese, Cotija cheese.
- Pour into a 9 inch baking dish and sprinkle with 1 cup cheddar cheese. Bake for 15 - 20 minutes or until cheese is bubbly. Then in a small pot on medium - low heat melt butter with 2 tsp Chili Taco. Once it starts to brown set aside.
- Take the corn kernels off last ear of corn and place on dip, leaving some corn in strips if possible.
- Top with butter mixture, sliced jalapeno and some Cotija.
Notes
For more info on Mae's Seasonings Chili & Taco: Click Here!
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