Mexican Street Corn Dip

Mexican Street Corn Dip
This DELICIOUS appetizer is a take on one of my favorite things ever... Mexican street corn (elote). This is the perfect Cinco de Mayo recipe because you can make it in no time and trust will be gone muy rapido!
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  1. 1 teaspoon oil
  2. 3 cups fresh corn kernels (about 5 ears of corn)
  3. 1 jalapeno, seeds and ribs removed, diced
  4. 8 oz cream cheese, room temperature
  5. 1/4 cup sour cream
  6. 3 tablespoon mayo
  7. salt
  8. pepper
  9. 1 teaspoon ground Cumin
  10. 1/2 teaspoon chili powder
  11. 1/2 cup Queso Fresco (or Cotija cheese) crumbled
  12. 1/3 cup chopped fresh cilantro
  13. 2 scallions, diced
  14. Extra diced scallions, cilantro, queso fresco, and chili powder for the top
  15. Tortilla chips for serving
  1. In a skillet over medium high heat add the oil, fresh corn kernels, and jalapeno. Cook for about 5 minutes, or until the kernels are a bright yellow
  2. In the mean time mix together the cream cheese, sour cream, mayo, salt, pepper, cumin, and chili powder in another bowl
  3. Add the cooked corn to cream cheese mixture as well as chopped fresh cilantro, scallions, and crumbled queso fresco. Stir to combine
  4. Add the dip to a serving bowl and top it with a little more chopped scallions, cilantro, crumbled queso fresco, and sprinkle the top with a little more chili powder
  5. That's it! A super easy dip for Cinco de Mayo that is outrageously delicious
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Mexican Street Corn Dip

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