Mexican Street Corn Dip

Alyssa

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

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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.

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.