Description
A creamy and cheesy dip inspired by Mexican street corn, blending roasted corn, cotija cheese, and a hint of spice — perfect for parties, game day, or taco night.
Ingredients
Units
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon butter
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shredded pepper jack or Monterey Jack cheese
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt butter and add corn, red bell pepper, and red onion. Sauté until corn is lightly charred, about 5–7 minutes.
- Add garlic, chili powder, and smoked paprika. Cook for another 1–2 minutes until fragrant.
- Reduce heat to low and stir in cream cheese and sour cream until melted and smooth.
- Mix in shredded cheese and stir until fully melted and creamy.
- Stir in cotija cheese, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- Transfer to a serving bowl or skillet, garnish with extra cilantro and cotija, and serve warm with tortilla chips.
Notes
- Use grilled or fire-roasted corn for added flavor.
- Adjust spice level with jalapeños or hot sauce.
- Keep warm in a slow cooker on low for parties.
- Pairs well with chips, veggies, or as a taco topper.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg