Description
A creamy, spicy dip inspired by Mexican street corn – perfect for parties and snacking.
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 1 jalapeño, seeded and minced (optional)
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija or feta cheese
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- Juice of 1 lime
- ¼ cup chopped cilantro
- Salt and pepper, to taste
Instructions
- Melt butter in a skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes.
- Add garlic, corn, and jalapeño (if using); cook 5–6 minutes until corn is slightly charred.
- Lower heat to low, stir in cream cheese until melted and combined.
- Mix in sour cream, Monterey Jack, half of the cotija, chili powder, paprika, and cumin; stir until cheese is melted and smooth.
- Remove from heat; stir in lime juice, cilantro, and remaining cotija.
- Season with salt and pepper to taste.
- Serve warm with tortilla chips or fresh vegetables.
Notes
- For extra smoky flavor, char the corn under a broiler or on a grill before adding to the skillet.
- Add a splash of milk or half‑and‑half if the queso is too thick.
- Make it ahead and reheat gently, stirring occasionally—add a little extra sour cream or milk when reheating.