This appetizer can be suitable for a formal party or for any informal gathering. Served in a chafing dish to keep warm with substantial corn chips that won’t break under the weight of this spicy and cheesy dip.
Equipment:
Mexican Street Corn Dip
This decadent appetizer is perfect for the holidays and will be a hit with your guests or family.
Ingredients
Instructions
- If you need to blacken corn, roast corn on a baking sheet at degrees for 20 minutes or until edges are brown.
- Mix chili powder, paprika and cayenne. Add a pinch of salt.
- Heat olive oil in a heavy skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add corn, garlic and 1 teaspoon of spice mixture. Season with salt and pepper. Cook to soften corn, about 5 minutes.
- Reduce heat to low. Dice cream cheese and mix into corn, stirring until melted and creamy. Stir in sour cream. Cook until warmed through.
- In a separate skillet, melt the butter until golden brown. Mix into 3 teaspoons of the spice mix, plus a pinch of red pepper flakes. Cook another minute and remove from heat.
- In a small bowl or glass measuring cup mix mayonnaise and lime juice with a pinch of salt.
- Spoon the dip into a wide serving bowl or a chafing dish to keep warm. Drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with heavy chips.