Mexican Street Corn Dip
Grilled corn combines with jalapenos, spices, sour cream, cheese and spices in this warm, creamy dip that's always a hit--especially on game day!
Servings: 6 servings
Calories: 368kcal
Ingredients
- 4 ears corn shucked
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 small jalapeno seeded and minced
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon onion powder
- Pinch of cayenne pepper
- Zest and juice of 1 lime
- 1 tablespoon chopped cilantro
- 1 green onion chopped
- 1/4 cup cotija cheese
- Corn chips for serving
Instructions
- Preheat grill for medium-high heat. Rub corn with oil, then season with salt and pepper.
- Place directly on grill and cook for about 10 minutes, turning often, until corn begins to blacken. Let cool until corn can be easily handled.
- Meanwhile, combine the remaining ingredients (except corn chips) in a large bowl and mix well. Cut the corn from the cobs and stir into the cream cheese mixture. Season with salt and pepper, to taste.
- If desired, heat dip in the oven or microwave and serve warm, or serve cold or at room temperature with Frito's Scoops or tortilla chips.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 53mg | Sodium: 511mg | Fiber: 2g | Sugar: 5g