Mexican Street Corn Dip
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Recipe Intro From feastingnotfasting
Bring all the bold, creamy, and zesty flavors of elote to your next gathering with this irresistible Mexican Street Corn Dip! Made with Cascadian Farm Organic Sweet Corn, tangy lime juice, smoky spices, and two types of cheese, it’s the ultimate crowd-pleasing appetizer. Whether served in a skillet or scooped into a bowl, this dip pairs perfectly with tortilla chips and is guaranteed to disappear fast.
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ingredients
- 1 tablespoon avocado oil
- 1 red onion, chopped
- 2 jalapeños, seeded and chopped
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic
- 16 - 20 ounces Cascadian Farm Organic Sweet Corn
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 8 ounces low-fat cream cheese
- 2/3 cup sour cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2/3 cup crumbled cotija cheese, divided
- 1/2 cup chopped fresh cilantro
Method
Step 1
Heat avocado oil in a large skillet over medium-high heat. Add chopped red onion and jalapeños, and sauté for 7–10 minutes until softened and beginning to char.
Step 2
Add butter, minced garlic, and frozen Cascadian Farm Organic Sweet Corn. Sauté for about 10 minutes, stirring only every 2 minutes to allow some char to develop.
Step 3
Stir in smoked paprika and chili powder to evenly coat the corn mixture.
Step 4
Lower the heat slightly and add cream cheese, sour cream, salt, pepper, lime juice, and 1/3 cup of the cotija cheese. Stir until smooth and warmed through, about 2–3 minutes.
Step 5
Garnish with the remaining cotija cheese and chopped cilantro. Serve warm directly from the skillet or transfer to a serving bowl. Pair with tortilla chips and enjoy!