Sweet summer corn, mixed with chili powder, cream cheese, and mayo, served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. This spicy Mexican Street Corn Dip incorporates all the flavors of street corn into the creamiest corn-filled dip. It’s quick to make and totally delicious, especially with tortilla chips on the side for scooping.
I don’t know why, but dips are something I never share, and this corn dip is so delicious that it really needs to be on repeat all summer long. We’re continuing with our unofficial appetizer week with this incredibly tasty street corn dip.
As usual, I was scrambling to get recipes together for a couple of weeks of travel when I came up with this recipe. I knew I wanted to share some fun appetizers for the Fourth of July, but I was sick of the typical Caprese type of app and wanted something completely different.
Yes, in case you missed my stories on Instagram, Mexico is the family’s summer vacation destination! I’ll share more details on Sunday, but I flew from NYC to Puerto Vallarta and met my family in Sayulita yesterday. I’m excited to be here for the next few days. We were all craving Mexican food, so I made this dip to get us all excited.
I was going to make my version of street corn, except that I wanted to turn it into a dip instead because I love a good ear of grilled corn, but I think creamy dips are so much more fun, especially when entertaining over the Fourth of July.
- Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
- Cut corn from cobs. …
- In a large bowl, combine the mayonnaise, sour cream and chili powder. …
- Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
Grilled Corn Dip with Smoked Cream Cheese
Fire Roasted Corn Dip 🔗
Chunky, cheesy, creamy, smoky, corn dip that is slap-you-speechless good! Serve this Fire Roasted Corn Dip at your party this weekend and watch it disappear.
Prep: 10min
Total: 35min
Serving Size: 0.5 cup
Nutrition Facts: servingSize 0.5 cup, calories 228 kcal, Carbohydrate 8 g, Protein 11 g, Fat 16 g, Saturated Fat 8 g, Cholesterol 44 mg, Sodium 431 mg, Sugar 3 g
Ingredients:
- 3-4 ears fresh sweet corn
- 1 small onion, (peeled and sliced into rings)
- 1 small red bell pepper
- 1 cup cooked chorizo
- 3 cloves garlic, (minced)
- 8 ounces cream cheese, (softened)
- 1/2 cup milk
- 1/2 pound shredded spicy pepper cheese, (like habanero cheddar or pepperjack)
- 1/4 cup chopped green onions
Instruction:
- Preheat the oven to 400 degree F. Preheat grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn, onion slices and red bell pepper on the grill. Grill the corn and bell pepper for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the onion slices for approximately 3 minutes per side.
- When the veggies are cool enough to handle, cut the corn off the cob. Then chop the onions and pepper, removing the pepper seeds.
- In an 8×8-inch baking dish or one-quart soufflé dish, mix all the ingredients together until well combined. Bake for 10-15 minutes until the edges are bubbly. Serve warm with tortilla chips.