Creamy Southwest Loaded Street Corn Dip
A quick and easy creamy southwest loaded street corn dip combining smoky chipotle, tangy lime, and creamy cheeses, perfect for parties and casual get-togethers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Southwest Mexican
Ingredients
Scale
- 3 cups frozen or fresh corn kernels
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup cotija cheese, crumbled
- 1 cup shredded sharp cheddar cheese
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and black pepper to taste
- 2 green onions, thinly sliced
Instructions
- Heat a skillet over medium-high heat. Add about 3 cups of corn kernels (fresh or thawed frozen) and cook, stirring occasionally, until the kernels are lightly charred and golden brown in spots, about 8-10 minutes.
- In a large bowl, combine 8 oz softened cream cheese and 1/2 cup mayonnaise. Stir with a spatula until smooth and creamy, no lumps.
- Fold in 1 cup crumbled cotija cheese and 1 cup shredded sharp cheddar cheese.
- Add 1-2 finely chopped chipotle peppers in adobo (start with one if you prefer mild heat), 2 tablespoons fresh lime juice, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, and salt plus black pepper to taste. Mix well to combine.
- Stir the roasted corn into the cheesy mixture. Add 1/4 cup chopped fresh cilantro if using and blend gently but thoroughly.
- If the dip feels too thick, add a splash of milk or lime juice to loosen it slightly.
- Cover and refrigerate for at least 30 minutes to let the flavors marry.
- Before serving, sprinkle thinly sliced green onions over the top. Optionally, add extra cotija cheese crumbles or a dusting of smoked paprika.
- For a warm dip, bake at 350°F (175°C) for 10 minutes before serving.
Notes
Roast corn properly to get charred bits without burning. Soften cream cheese ahead for smooth mixing. Fold cheeses gently to maintain texture. Adjust chipotle peppers gradually to control heat. Chilling enhances flavor but can be skipped for quicker serving. For warm dip, bake at 350°F for 10 minutes before serving. Avoid freezing as cream cheese texture changes.
Nutrition
- Serving Size: About 1/8 of the rec
- Calories: 200
- Sugar: 3
- Sodium: 350
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
Keywords: southwest dip, street corn dip, creamy corn dip, chipotle dip, party snack, easy appetizer, mexican dip