Mexican Corn Dip

with Avocado


This cheesy dip has just the right amount of spice, and it's ready in no time. Enjoy with crispy tortilla chips and a refreshing cocktail!

Mexican Street Corn Dip Recipe


4 ears fresh corn, kernels removed

1 jalapeño, minced

1 garlic clove, minced

1/4 cup mayonnaise

1/2 cup greek yogurt

4 oz (half block) cream cheese, softened

1 cup grated jack cheese

Juice and zest of 1 lime

1 tsp chili powder

Pinch cayenne

Salt and freshly ground black pepper

1 tbsp butter, warmed for a few seconds in the microwave

Cotija cheese, for garnish

3 scallions, sliced

Handful fresh cilantro, chopped (optional)

Sliced avocado, for serving

Tortilla chips, for serving


Preheat the oven to 375˚ F. Combine the corn, jalapeño, garlic, mayo, greek yogurt, cream cheese,lime, cheese and spices in a large bowl. Season to taste with salt and pepper.

Butter a 9 inch cast iron skillet, then scrape the corn mixture into the pan. Bake for about 30 minutes or until the dip starts to bubble and turn brown around the edges.

Garnish with Cotija, scallions, cilantro and avocado. Serve warm with tortilla chips.