RecipeCastle

Mexican Street Corn Dip

Mexican Street Corn Dip

Ingredients

  • 16 ozcream cheese: The base of the dip that gives it a rich and creamy texture.
  • 2cans (15 oz each whole kernel corn, drained: The star ingredient that provides sweetness and a satisfying crunch.)
  • 8 ozPepper Jack cheese (shredded: Adds a spicy kick and enhances the cheesy flavor profile.)
  • ½ cupmilk: To create a smooth consistency (allowing all the ingredients to meld together.)
  • 1handful cilantro (minced: A fresh herb that adds a vibrant flavor and brightens the dish.)
  • ½ cupsour cream: Balances the richness of the cream cheese and adds creaminess.
  • 2 Tbsptajin 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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.