Mexican Street Corn Dip Recipe in 25 Minutes
Master the Delicious Best Mexican Street Corn Dip Perfect for Parties with our simple, step-by-step method. This hot Mexican Street Corn Dip uses cream cheese f
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Cooking tools:
- Microplane
- Cast iron skillet
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Serving bowl
- Spoon
- Refrigerator
- Freezer
Ingredients
- 3 cups fresh corn kernels (or 2 (15-ounce) cans drained, or 16 oz frozen corn, thawed and drained well)
- 1 tablespoon olive oil (if pan-searing)
- 1/2 cup light mayonnaise
- 1/2 cup plain Greek yogurt (0% or 2% fat)
- 2 tablespoons sour cream (optional)
- 1/4 cup cream cheese, softened
- 1/4 cup fresh lime juice (from 1-2 limes)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- Salt
- freshly ground black pepper
- 1/2 cup crumbled cotija cheese or queso fresco
- 1/4 cup finely chopped fresh cilantro
- 1-2 jalapeños, finely minced (seeds removed for less heat, optional)
- 1-2 tablespoons Tajín seasoning
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