Street Corn Dip Recipe

Prepare aromatics and jalapeño

Finely dice the jalapeño (remove seeds for milder heat) and mince the garlic. Zest the lime, then cut and reserve juice.

Sauté corn

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter is sizzling, add the thawed corn in a single layer. Cook undisturbed for 3–4 minutes to get charred brown spots, then stir and cook another 3–4 minutes until some kernels are nicely browned. Total time about 7–8 minutes.

Add aromatics

Reduce heat to medium. Add the minced garlic and diced jalapeño to the corn and sauté 1–2 minutes until fragrant, stirring to avoid burning.

Season and finish

Stir in smoked paprika, ground cumin, chili powder, kosher salt, and black pepper. Cook 30 seconds to bloom the spices, then remove the skillet from heat and let cool for 2 minutes.

Mix creamy base

In a mixing bowl combine softened cream cheese, mayonnaise, and sour cream. Whisk or beat until smooth. Stir in lime zest, 1 tablespoon lime juice (adjust to taste), and 3 tablespoons crumbled cotija.

Combine corn and creamy base

Fold the cooled corn mixture into the creamy base until evenly combined. Taste and adjust salt, lime juice, or jalapeño to preference. If you prefer a warm dip, transfer mixture back to the skillet and gently heat on low for 3–4 minutes, stirring; do not boil. For a chilled dip, refrigerate 30 minutes to let flavors meld.

Garnish

Transfer dip to a serving bowl. Sprinkle with the extra 1 tablespoon cotija and 1 tablespoon chopped cilantro. Serve with lime wedges on the side.

Prepare pita

Preheat oven to 400°F (200°C). Separate each pita pocket into two thin rounds and cut each round into 8 triangles (you should have about 64 chips from 4 pitas).

Brush and season

Place pita triangles on a large baking sheet in a single layer. Brush both sides lightly with the reserved 2 tablespoons olive oil and sprinkle evenly with 1/2 teaspoon kosher salt.

Bake chips

Bake for 8–12 minutes, turning once halfway through, until golden brown and crisp. Watch closely near the end to prevent burning. Remove from oven and let cool — they will crisp further as they cool.

Serve

Arrange crispy pita chips around the warm or chilled street corn dip. Finish with a final sprinkle of extra cotija and chopped cilantro over the dip. Serve immediately with lime wedges.