Who doesn’t love Mexican Street Corn?! It can be a bit messy when you’re eating it off the cob, so I prefer this version! Goes great with chips, on wraps or salads, and is naturally gluten-free (yay)!
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 10-12
Ingredients:
- 6 ears fresh corn, kernels removed (or 4 cups frozen corn, thawed)
- 2 tablespoons butter
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled (plus extra for topping)
- 2 jalapeños, seeded and minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Corn tortilla chips for serving (optional)
Instructions:
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Sauté corn in butter over medium-high heat until lightly charred, about 5-7 minutes.
- In a large bowl, mix cream cheese, mayo, sour cream, cotija cheese, jalapeños, garlic, chili powder, and paprika.
- Stir in the sautéed corn and lime juice.
- Transfer to prepared baking dish and top with extra cotija cheese.
- Bake for 20-25 minutes until bubbly and golden on top.
- Garnish with fresh cilantro and serve warm with corn tortilla chips.
Transport Tip: This dip stays warm in a slow cooker on the “warm” setting – perfect for BBQs!