I love Mexican street corn. And I loooove DIPS! Dips. all. day. every. day. I make a more basic cold version of this in the summer (stay tuned) but it’s cold so I thought I’d warm it up for us! This one is creamier and will keep ya nice and toasty. Let’s do it.
- 2 bags (14oz ea) of frozen corn
- 1 block of cream cheese (softened)
- 1 cup sour cream
- 2 jalapenos
- 1 lime
- 4 cloves garlic
- 1 cup cotija cheese
- 1/2 tsp cayenne pepper (more if you like it pretty spicy!)
- 1 tsp chili powder (I like the hot mexican version, but regular works too)
- 1 & 1/2 tsp paprika
- Tajin (garnish)
- Cilantro (garnish)
- Preheat your oven to 350 F.
- Prep is easy on this one- just dice up your jalapenos. Don’t forget to remove the seeds unless you’re super brave.
- Cook the corn in a frying pan on medium-low for about 7 minutes until warmed through.
- Transfer to a large mixing bowl. Add the juice of one lime. Mix well. Add the sour cream and cream cheese. Mix until smooth. *Make sure your cream cheese is super soft or it won’t mix in smoothly… If you need to soften it quickly, cut up into a couple of chunks and put in the microwave at 50% power for 30 second intervals until soft.
- Add in your jalapenos, 2/3 cup of the cotija cheese, garlic, cayenne pepper, chili powder, paprika and then the salt/pepper to taste.
- Transfer into your baking dish. Add the additional 1/3 cup of cotija cheese and tajin on top (to taste). If you don’t have Tajin, no worries. It’s not crucial. You could do chili pepper or paprika or just leave it out. I like having something on top. It’s nice to have a little extra flavor kick in some bites. And it’s pretty.
- Bake for 20 minutes. Then broil on high for 3-5 minutes to get a crispier top. KEEP AN EYE ON IT. That broiler can be a sneaky little jerk.
- Top with cilantro to garnish if you’re feeling fancy.
ENJOY! Share! Tell your friends! Let me know what you think!