Mexican Street Corn Dip
I got a craving for this since I was thinking about street corn and tacos, and then one of my coworkers brought some in, and got me hooked. I have no idea what he put in it and later looked up recipe after recipe, but in the end really just eyeballed my own recipe. It’s definitely not authentic in anyway, but taste wise, I think I got pretty close. My boyfriend plowed through half the pot, so it must be good because he’s picky, but this was definitely an experiment that turned out so so good!
Ingredients
1 can of corn
3 Tbsp. of mayonnaise
1 cup of sour cream
6-7oz of cream cheese
1 block Pepper Jack Cheese
1 cup Mexican Blend
¼ cup of cotija cheese (Optional, but really should add)
1 half of a lime (squeeze the juice)
3 tsp. of Tajin seasoning (or to taste)
2 tsp. of cilantro (or to taste)
Corn chips to serve
Instructions
Step One:
In a large pot, mix together mayonnaise, sour cream, lime juice, and cheeses.
Step Two:
Fold in roasted corn kernels and cubed cream cheese
Step Three:
Place in a medium pot over medium heat for 5-7 minutes, or until cheeses melt.
Step Four:
Turn off heat and sprinkle in cilantro and Tajin mix. Serve with Corn Chips (I like the Blue ones)
You can add chopped jalapenos and peppers if you like at the same time you add the corn, but I personally don’t like jalapenos. This dip was so fun and easy to make, but like all dips are, and this is definitely a dangerous dish because I’d totally finish the whole thing in one sitting :/
