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Mexican Street Corn Jalapeno Popper Dip

A spoonful of cheesy Mexican Street Corn Jalapeno Popper Dip showing cheese pull, topped with cotija and chili powder.
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A recipe for a hot, creamy dip that combines the smoky flavor of Mexican street corn with the cheesy spice of jalapeño poppers, perfect for sharing.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup frozen or fresh corn kernels
  • 1 medium jalapeño, seeded and minced
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime
  • Tajín seasoning, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8-inch pie dish or small oven-safe skillet.
  2. Heat the olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, beat the softened cream cheese until smooth. Mix in the sour cream and mayonnaise until fully combined.
  4. Stir in the charred corn, minced jalapeño, Monterey Jack cheese, 1/2 cup Cotija cheese, Parmesan cheese, chili powder, cumin, salt, and pepper. Mix until all ingredients are evenly distributed.
  5. Fold in the chopped cilantro and lime juice.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown.
  8. Remove from the oven. Sprinkle the top with additional Cotija cheese and a light dusting of Tajín seasoning before serving.

Notes

  • For extra smoky flavor, roast the corn over an open gas flame or under the broiler until blackened in spots before chopping.
  • Serve immediately while hot with tortilla chips, sturdy crackers, or vegetable sticks.
  • If you prefer less heat, remove all seeds and white membranes from the jalapeño.

Nutrition

Find it online: https://spoonswirl.com/mexican-street-corn-jalapeno-popper-dip/