Mexican Street Corn Dip Recipe

Name: Lago by Druthers Mexican Street Corn Dip Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups fresh corn kernels (about 2 ears or frozen, thawed); 1.5 cups Monterey Jack cheese, shredded; 8 oz cream cheese, full-fat, softened; 0.5 cups sour cream; 0.25 cups mayonnaise; 1 tbs fresh lime juice; 1 tsp chipotle in adobo, finely chopped; 1 tbs honey (local, runny); 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp vegetable oil (for grill/pan); 2 tbs fresh cilantro, chopped (for garnish); 0.25 cups crumbled cotija or extra Monterey Jack (optional, for garnish); 2 each lime wedges (for serving); 1 tsp hot sauce or extra adobo (optional); 6 oz house tortilla chips

Inspired by Lago by Druthers

Time1h 15m

Serves6

charred local corn, monterey jack, chipotle in adobo, cream cheese, local honey, house tortilla chips, served cold

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Ingredients

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Corn & Cheese Mixture

2 cups fresh corn kernels (about 2 ears or frozen, thawed)

1 1/2 cups Monterey Jack cheese, shredded

8 oz cream cheese, full-fat, softened

1/2 cups Sour cream

1/4 cups Mayonnaise

1 tbs Fresh lime juice

1 tsp chipotle in adobo, finely chopped

1 tbs honey (local, runny)

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Char & Garnish

1 tsp vegetable oil (for grill/pan)

2 tbs fresh cilantro, chopped (for garnish)

1/4 cups crumbled cotija or extra Monterey Jack (optional, for garnish)

2 each Lime wedges (for serving)

1 tsp hot sauce or extra adobo (optional)

To Serve

6 oz house tortilla chips

Method

Corn & Cheese Mixture

Prepare corn

If using fresh corn, preheat a grill or a heavy skillet over medium-high heat. Lightly brush corn ears with 1 tsp vegetable oil. Place ears directly on the grill or in the skillet and char, rotating occasionally, until kernels have blackened spots and smell smoky, about 8–10 minutes. Let cool slightly, then cut kernels off the cob. If using frozen corn, thaw and pat dry, then char in a hot skillet with the oil for 6–8 minutes until some kernels are browned.

Soften cream cheese

Ensure the 8 oz cream cheese is at room temperature so it blends smoothly. If short on time, microwave on low power for 10–15 seconds, not more, to soften.

Mix base

In a large mixing bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth and creamy using a spatula or hand mixer on low. Stir in the lime juice, honey, chopped chipotle in adobo, ground cumin, smoked paprika, kosher salt, and black pepper until fully incorporated.

Combine cheese and corn

Fold the charred corn kernels and 1 cup of shredded Monterey Jack into the cream cheese mixture until evenly distributed. Taste and adjust seasoning: add up to 1 additional tsp chipotle in adobo for heat or more honey for sweetness if desired.

Chill & Garnish

Transfer the dip to a serving bowl or shallow dish. Press the surface lightly and sprinkle the remaining 1/2 cup shredded Monterey Jack (or crumbled cotija) evenly over the top.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour to let flavors meld and to firm up for easier scooping. Can be chilled up to 24 hours; bring back to refrigerator temperature 10–15 minutes before serving if needed.

Just before serving, sprinkle chopped cilantro over the top and drizzle the honey in a thin ribbon across the surface. Serve with lime wedges and house tortilla chips. Offer extra adobo or hot sauce on the side for guests who want more heat.