Description
This smoky Mexican corn dip blends grilled corn, cream cheese, and bold spices for a creamy, crowd-pleasing appetizer. Topped with Cotija cheese and cilantro, it’s perfect for dipping with tortilla chips or serving as a flavorful party side.
Ingredients
Units
Scale
- 8 ounces cream cheese, room temperature
- 1/3 cup mayonnaise
- 1/3 cup crema (or sour cream)
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon lime zest
- 1/2 tablespoon chili powder
- 1/2 tablespoon smoked paprika
- 1/4 teaspoon Himalayan pink salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 3 large ears corn, grilled or cooked and kernels removed
- 1/2 cup Cotija cheese, crumbled
- 1 1/2 tablespoons fresh chopped cilantro (for garnish)
- Tortilla chips, for serving
Instructions
- Grill or cook the corn until lightly charred. Let cool slightly, then cut the kernels off the cob.
- In a mixing bowl, combine softened cream cheese, mayonnaise, crema, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper. Mix until smooth.
- Fold in the grilled corn kernels until evenly combined.
- If serving warm, transfer to an oven-safe dish and bake at 350°F (175°C) for 10–12 minutes until bubbly.
- Top with crumbled Cotija cheese and chopped cilantro.
- Serve immediately with tortilla chips.
Notes
- Use fresh grilled corn for the best flavor, but frozen or canned works in a pinch.
- For extra heat, stir in diced jalapeños or hot sauce.
- Letting the dip rest a few minutes enhances the flavor blend.
- Serve warm or cold based on your preference.
Nutrition
- Serving Size: 1/6 batch with chips
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg