Creamy Mexican Street Corn (Printable Version)
# What You'll Need:
→ Corn
01 -
1 fresh ear of corn
02 -
120 grams frozen fire-roasted corn kernels, thawed (optional substitute)
→ Dairy
03 -
60 grams Mexican crema
04 -
113 grams whipped cream cheese, softened
05 -
50 grams cotija cheese, crumbled
→ Produce
06 -
1 small jalapeño pepper, finely chopped
07 -
45 grams red onion, finely diced
08 -
15 grams fresh cilantro, chopped, plus extra for garnish
09 -
15 milliliters lime juice, freshly squeezed
→ Pantry
10 -
5 grams smoked paprika
11 -
5 grams onion powder
12 -
2 grams salt
13 -
1 gram black pepper
14 -
5 grams Tajín seasoning
15 -
10 grams honey
16 -
15 milliliters olive oil
→ Serving
17 -
Tortilla chips or crackers for serving
# Step-by-Step Directions:
01 -
Slice kernels off the fresh corn cob and place them in a food processor with the Mexican crema. Pulse until creamy but slightly textured. Set aside.
02 -
Brush the whole ear of corn with olive oil. Heat a large skillet over medium-high heat and cook the corn, turning frequently, until evenly charred, approximately 10 to 12 minutes. Remove from heat and let cool.
03 -
In a large bowl, combine the whipped cream cheese, crema mixture from step one, finely chopped jalapeño, diced red onion, smoked paprika, onion powder, salt, black pepper, Tajín, honey, lime juice, cotija cheese, and chopped cilantro. Stir until well incorporated.
04 -
Once the charred corn has cooled, slice kernels off the cob and fold them gently into the cream cheese mixture until evenly combined.
05 -
Transfer the dip to a serving bowl. Garnish with additional fresh cilantro and lime wedges. Serve with tortilla chips or crackers.
# Helpful Notes:
01 -
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving. Not suitable for freezing due to dairy content.