Mexican Street Corn Dip

Russ and I had a yummy corn dip out one night and I thought I could recreate at home. This came awfully close and is a keeper, so I must memorialize it here.

Four fresh ears of corn, but I’m sure a bag of frozen corn would be almost as good

1 brick of cream cheese, softened

1/3 c. Mayo

3/4 cup of feta cheese or even better Mexican cotija

1 fresh Jalapeño seeded and minced

1/4 t. Cayenne pepper

1/2 t. Smoked paprika

Fresh lime cut into wedges

Handful of cilantro leaves

Corn chips

Grill the corn and let it cool enough to be able to handle it. Cut the kernels from the cobs. (If using frozen corn, cook it in a frypan on high until is starts to get brown spots.)

In a bowl, mix the cream cheese, mayo, feta, jalapeño, cayenne and paprika. Add the corn and mix well.

Place in an oven proof dish and bake at 350° for 25 minutes

Serve with cilantro, lime wedges and corn chips.

One Comment on “Mexican Street Corn Dip”

  1. beth says:

    this sounds great

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