Rojos street corn dip recipe
This Street Corn Dip is a delicious twist on the classic Mexican street corn, loaded with flavors like chili, garlic, and creamy cheeses. It's easy to make, irresistibly creamy, and perfect for serving with chips at any gathering. Topped with a drizzle of spicy butter, mayo, and fresh cilantro, it's a crowd-pleasing dip that’ll have everyone coming back for more! We are staying true to the delicious Rojos street corn flavors with amazing melty rich cheese and creamy textures!
Ingredients
Mexican street corn dip recipe ingredients
- 2 tablespoons (16g) chili powder
- 2 teaspoons (4.6g) smoked paprika
- 1 ¼ teaspoons (2.5g) cayenne pepper - adjust to taste
- 2 tablespoons (30ml) extra virgin olive oil
- 1 yellow onion - chopped (about 1 cup / 150g)
- 2 cups (320g) corn kernels (3-4 raw ears)
- 2 cloves garlic - chopped (about 6g)
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (0.5g) ground black pepper
- 6 ounces (170g) cream cheese - at room temperature
- ⅓ cup (80g) sour cream
- 4 tablespoons (56g) salted butter
- ⅓ cup (76g) olive oil mayo - or use plain Greek yogurt
- 2 tablespoons (30ml) fresh lemon juice
- 1/2 cup (75g) crumbled cotija cheese
- 1/3 cup (40g) shredded cheddar cheese
- 1 ear grilled corn - kernels removed from the cob (optional, but recommended)
- ¼ cup (15g) fresh cilantro, chopped
Instructions
How to Make Rojo’s Street Corn Dip
- Mix the Spices: In a small bowl, combine the chili powder, paprika, cayenne, and salt. Set aside.
- Cook the Onion and Corn: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook for another 5 minutes until the corn is tender.
- Add the Creamy Ingredients: Lower the heat to low, then mix in the cream cheese, letting it melt into a creamy consistency. Stir in the sour cream and shredded cheddar until everything is heated through. If the dip is too thick, you can add a little milk to thin it out.
- Prepare the Spicy Butter: In a separate skillet, melt the butter over medium heat until it turns golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and a bit of salt. Cook for one more minute, then remove from the heat.
- Mix the Mayo: In a small bowl, stir together the mayo and lemon juice.
- Assemble the Dip: Transfer the warm dip to a serving bowl. Top with the grilled corn kernels, then drizzle the mayo mixture and spicy butter over the top. Finish by sprinkling on crumbled cheese and fresh cilantro.
- Serve with plenty of chips for dipping and enjoy!
Notes
1 serving is approximately 289 calories.
You can easily substitute the corn for canned corn.
Slow Cooker Tip: For a hands-off approach, you can prepare this Mexican corn dip in a slow cooker. Simply add all the ingredients to the Crock Pot, cover, and cook on low for 4 hours or on high for 2 hours. This method allows the flavors to meld beautifully while you focus on other tasks.