Street Corn Dip Recipe

Heat pan and dry-roast

If using fresh corn: shuck and cut kernels from 3 ears. If using frozen, thaw and drain. Heat a large dry cast-iron or heavy skillet over medium-high heat until hot, about 2 minutes.

Add olive oil and butter to skillet and swirl to coat. Add the corn in an even layer and let it sit undisturbed 2–3 minutes to develop char; stir and continue to cook, stirring occasionally, until charred spots appear and corn is tender, about 6–8 minutes total.

Transfer charred corn to a bowl and set aside.

Lower heat to medium. Finely dice the jalapeño (remove seeds for milder heat) and mince the garlic.

Add the diced jalapeño and minced garlic to the still-warm skillet with a little additional oil if needed (about 1 tsp). Sauté for 1–2 minutes until fragrant and softened but not browned.

Add smoked paprika, ground cumin, chili powder, salt, and black pepper to the skillet and toast with the jalapeño/garlic for 30 seconds to bloom the spices.

Return the charred corn to the skillet, toss to combine, and cook another 1 minute to marry flavors. Remove from heat and let cool 5 minutes.

While corn cools, place softened cream cheese in a medium mixing bowl and beat with a spatula or electric mixer until smooth.

Add sour cream, mayonnaise, lime juice, and lime zest to the cream cheese. Mix until fully combined and creamy.

Fold in 2 oz of the crumbled cotija cheese into the creamy base, reserving the remaining cotija for garnish.

Stir the cooled corn and spiced jalapeño mixture into the creamy base until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Transfer the dip to a serving bowl. Sprinkle the remaining cotija (about 1 oz) over the top, then garnish with chopped cilantro and sliced green onions. Drizzle hot sauce over the top if you like extra heat.

Serve warm or at room temperature with tortilla chips, crostini, or vegetable dippers. If you prefer it warm, place the combined dip in an ovenproof dish and bake at 350°F (175°C) for 10–12 minutes until heated through before garnishing.