Street Corn Dip 4 Ingredients Ultimate Delicious
By Ruth Adler
Prep
15 min
Cook
15 min
Total
30 min
Servings
8
Level
Easy
Look for fresh summer corn with juicy kernels to include in this dip‚ inspired by Mexican street corn‚ and flavored with cream cheese‚ sour cream‚ and spices․ I serve this dip at summer gatherings as part of a spread‚ with tortilla chips for scooping․
I mix the spices in a separate bowl․ I use half of the spice mixture for the butter and half for the pan․ Spoonfuls of butter are added to the corn․ One teaspoon of the spice mixture is added to the corn mixture․ Three teaspoons of the spice mixture are added to the butter mixture․ Onions are cooked for 5 minutes or until tender‚ and then the corn is added․
After melting the cream cheese‚ lower the heat and add the sour cream to warm the dip․ Take the butter off the pan when it is browned and heat the spice blend for an extra minute․ I do not take the butter out of the dip before eating it because it combines with the corn and adds flavor to the top of the dip․
Serve the dish warm as a dip with toasted corn‚ lime mayonnaise‚ and cotija and cilantro toppings․ I recommend serving the dish in a shallow dish to help prevent the toppings from mixing and to make it easier for tortilla chips to get corn and cheese from the dish․
Why you'll love this recipe
- Summer corn cooked in a skillet sauce and garnished with grilled kernels keeps the flavor focused on corn․
- The spice blend is divided between the corn and the butter‚ making both sides of the bowl hot․
- Cream cheese and sour cream make a creamy dip for two cups of corn to serve many with tortilla chips․
- Cotija cheese sprinkled on top of the corn․ Cilantro added last․
- Chili butter is fried in a pan for one minute and poured over the finished bowl․
- A grilled ear of corn will have kernels of corn that are not covered․
Ingredients
- •2 tablespoons chili powder
- •2 teaspoons smoked paprika
- •½ teaspoon cayenne pepper (1/2-2 teaspoons, to your taste)
- •2 tablespoons extra virgin olive oil
- •1 yellow onion (chopped)
- •2 cups corn (3-4 raw)
- •2 cloves garlic (chopped)
- •kosher salt (to taste)
- •black pepper (to taste)
- •6 ounces cream cheese (room temperature)
- •⅓ cup sour cream
- •milk (optional, for thinning the dip)
- •4 tablespoons salted butter
- •chili flakes (a pinch)
- •⅓ cup olive oil mayo
- •2 tablespoons fresh lime juice
- •¾ cup cotija cheese (crumbled)
- •1 ear grilled corn (kernels removed from the cob)
- •¼ cup fresh cilantro (chopped)
Instructions
- 1
Combine the chili powder, smoked paprika, cayenne, and a pinch of salt in a bowl.
- 2
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes, until soft. Add the corn, garlic, 1 teaspoon of the spice mix, salt, and pepper. Cook for 5 minutes, until the corn has softened.
- 3
Reduce the heat to low. Stir in the cream cheese until melted, then stir in the sour cream and cook until warmed throughout. Thin with milk if desired.
- 4
Melt the butter in a separate skillet until golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and a pinch of salt. Cook for another minute, then remove from the heat.
- 5
Mix the olive oil mayo and lime juice with a pinch of salt.
- 6
Spoon the dip into a wide serving bowl. Top with the grilled corn, then drizzle with the lime mayo and spicy butter. Sprinkle with cotija and cilantro, and serve with tortilla chips.
FAQ
Nutrition (per serving)
Calories
282
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