Name: Mexican Street Corn Dip
Ingredients: 16 oz cream cheese: The base of the dip that gives it a rich and creamy texture.; 2 cans (15 oz each) whole kernel corn, drained: The star ingredient that provides sweetness and a satisfying crunch.; 8 oz Pepper Jack cheese, shredded: Adds a spicy kick and enhances the cheesy flavor profile.; ½ cup milk: To create a smooth consistency, allowing all the ingredients to meld together.; 1 handful cilantro, minced: A fresh herb that adds a vibrant flavor and brightens the dish.; ½ cup sour cream: Balances the richness of the cream cheese and adds creaminess.; 2 Tbsp tajin seasoning: A key ingredient that brings the flavor of chili and lime, pivotal for that authentic kick.; Queso fresco for garnish: A crumbly cheese used for topping that adds a clean and mild flavor.; Juice from ½ lime: Enhances the dish’s freshness with zesty notes.

Description

Delight in this creamy Mexican Street Corn Dip with sweet corn, spicy cheese, and lime—an irresistible appetizer for any occasion.

Ingredients

Scale

16 oz cream cheese: The base of the dip that gives it a rich and creamy texture.
2 cans (15 oz each) whole kernel corn, drained: The star ingredient that provides sweetness and a satisfying crunch.
8 oz Pepper Jack cheese, shredded: Adds a spicy kick and enhances the cheesy flavor profile.
½ cup milk: To create a smooth consistency, allowing all the ingredients to meld together.
1 handful cilantro, minced: A fresh herb that adds a vibrant flavor and brightens the dish.
½ cup sour cream: Balances the richness of the cream cheese and adds creaminess.
2 Tbsp tajin seasoning: A key ingredient that brings the flavor of chili and lime, pivotal for that authentic kick.
Queso fresco for garnish: A crumbly cheese used for topping that adds a clean and mild flavor.
Juice from ½ lime: Enhances the dish’s freshness with zesty notes.

Instructions

Melt the Base: In a large skillet over medium heat, add 16 oz cream cheese and 8 oz shredded Pepper Jack cheese. Cook for 3-5 minutes until both cheeses are melted and the mixture is smooth.
Add the Corn: Lower the heat to medium-low. Stir in 2 cans (15 oz each) drained whole kernel corn and ½ cup milk. Then, add 1 handful of minced cilantro and 2 Tbsp tajin seasoning. Mix well, and cook until the dip thickens and begins to bubble, which should take about 7 minutes. Remember to stir frequently to prevent sticking.
Finish the Dip: Mix in ½ cup sour cream and continue to stir until well combined. Remove from heat and garnish with crumbled queso fresco. Squeeze in the juice from ½ lime for a burst of flavor. If desired, sprinkle with additional tajin seasoning and cilantro before serving.