This cheesy street corn dip is the perfect appetizer! Ideal for a big crowd, game day or any occasion.
Cheesy Street Corn Dip
Ingredients
2 tbsp avocado oil
3–4 ears of corn, shucked
1 jalapeno, seeded and diced
salt and pepper to taste
8 oz softened cream cheese
1/3 cup mayo
1/2 cup sour cream
1 tbsp lime juice
1/2 cup shredded pepper jack
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne
1/4 tsp paprika
3–4 tbsp crumbled cotija cheese
fresh chopped cilantro to taste
more lime for squeezing, optional
tortilla chips for serving
Instructions
Preheat the oven to 350 degrees F.
In a large skillet over medium high heat, add avocado oil.
Add the corn and jalapeno in a single layer. Season with a little salt and pepper. Cover and let cook for about 3 minutes. Mix the corn and jalapeno then cover and cook an additional 2 minutes.
Remove from heat and set aside.
In a medium mixing bowl combine softened cream cheese, mayo and sour cream. Mix until smooth. Fold in shredded pepper jack. Then add your seasonings. Mix well.
In a 9×9 inch baking dish (or similar sized baking dish) add the cream cheese mixture in a smooth layer. Top with the corn and jalapeno mixture. Add the crumbled cotija. Bake for 16-20 minutes or until bubbly and hot.
Add chopped cilantro and squeeze some more lime on top if desired. Serve with tortilla chips.
