This Mexican Street Corn Skillet Dip is a creamy and cheesy delight! It’s filled with sweet corn, spicy peppers, and topped with zesty lime and cilantro—perfect for sharing!
When I’m hosting a party, this dip is always a hit! I love scooping it up with tortilla chips, and I may or may not eat an embarrassing amount. It’s that good! 😄
Key Ingredients & Substitutions
Corn: Fresh corn is the best for this dip, but frozen corn works well if fresh isn’t available. Just make sure to thaw and drain it properly before using.
Cotija Cheese: This cheese gives that authentic Mexican flavor. If you can’t find it, feta cheese is a good substitute, or you can try queso fresco for a milder taste.
Mayonnaise and Sour Cream: This combination creates a creamy base. If you’re looking for a lighter option, Greek yogurt can replace both for a tangy taste and health boost.
Spice Level: If you want more heat, consider adding chopped serrano peppers or adding more jalapeño. For a milder dip, skip the jalapeño altogether.
How Do I Make Sure My Corn Gets Perfectly Charred?
Charred corn adds a delicious depth of flavor to this dish, so let’s make sure you get it just right.
- Heat your skillet to medium before adding the corn. The goal is to get a good sizzle as the corn hits the pan.
- Leave the corn undisturbed for a minute or two to allow it to brown before stirring. This helps to develop that nice char.
- Stir occasionally but not too often to get some nice crispy bits. Keep an eye on it to avoid burning!
With these tips, your corn will be sweet and flavorful, making your dip even better!
Mexican Street Corn Skillet Dip
Ingredients:
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoons butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (plus extra for garnish)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1 teaspoon chili powder (more for garnish)
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (optional for spice)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (plus lime wedges for serving)
- Salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Time Estimate:
This flavorful dip takes about 15 minutes to prepare and an additional 10-12 minutes to bake in the oven. In no time, you’ll have a delicious party dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This ensures your dip will be perfectly baked and bubbly when it’s done!
2. Sauté the Corn:
In a large skillet (a cast iron skillet works great), melt the butter over medium heat. Once melted, add the corn kernels and cook for about 5-7 minutes. Keep an eye on the corn, stirring occasionally until it starts to lightly brown and char in some spots. This charring adds a delicious flavor!
3. Add Flavor:
Next, stir in the minced garlic and chopped jalapeño (if you want some spice). Cook this mixture for another minute until the garlic is fragrant.
4. Make the Creamy Mixture:
In a separate medium bowl, mix together the mayonnaise, sour cream, cotija cheese, mozzarella or Monterey Jack cheese, chili powder, smoked paprika, lime juice, and chopped cilantro. This will be our creamy and cheesy base!
5. Combine Everything:
Add the creamy mixture to the skillet with the corn. Stir everything together until it’s well mixed. Don’t forget to season it with salt and pepper to taste.
6. Bake the Dip:
Spread the corn and cream mixture evenly in the skillet. Then, transfer the skillet to your preheated oven and bake for 10-12 minutes, or until the top is melted and slightly golden.
7. Garnish and Serve:
Once you take it out, sprinkle extra cotija cheese, chopped cilantro, and a little bit of chili powder on top. Serve with lime wedges on the side for that zesty kick. Enjoy warm with tortilla chips!
Get ready to impress your friends and family with this creamy, cheesy Mexican street corn dip that’s perfect for any gathering! Enjoy! 🎉
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just be sure to drain and rinse it well to remove excess sodium. Using canned corn can save time and still provide great flavor.
How Can I Adjust the Spice Level?
If you prefer a milder dip, simply leave out the jalapeño. For an extra kick, consider adding more jalapeño or mixing in some diced green chilies. Always taste as you go to find the right balance!
Can I Make This Dip Vegetarian?
This recipe is already vegetarian-friendly, but be sure that your cheese is made without animal rennet if you want to keep it fully vegetarian. Cotija and mozzarella are generally vegetarian, but it’s always good to check labels!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally.