Other than Sandy Williams Mexican bean dip, this one certainly has my vote for one of the most delicious and creative appetizers.  This creamy creation is a combination of several dips I have tried in the past.  For sure, you will want this at your next summertime get together.  Give it a try.  I think you might like.


Creamy Mexican Street Corn Dip


2 tablespoons chili powder

2 teaspoons smoked paprika

1/2-2 teaspoons cayenne pepper, to your taste

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

4 cooked corn cobs then grilled

2 cloves garlic, chopped

6 ounces cream cheese, at room temperature

1/3 cup sour cream

4 tablespoon salted butter

1/3 cup mayo

2 tablespoons fresh lime juice

1 medium tomato chopped

1 green onion

3/4 cup crumbled Mexican cheese
fresh cilantro, chopped

Salt and pepper to taste



First, boil all corn cobs until cooked.  Take out of the water and pat dry.  Then, place on an open flame, turning, until each corn cob is charred to your liking.  Cut the corn off the corn and place in a bowl.  In a separate bowl, combine the chili powder, smoked paprika and cayenne pepper in a small bowl.


Heat the olive oil in a skillet over medium-high heat. Add the chopped onion then cook until soft and translucent. Add appx three of the shaved corn, garlic, two tablespoons of the spice mix, and season with salt and pepper.   Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.


In a separate skillet, melt the butter. Mix in remaining spice mix, plus a pinch of chili flakes (if desired) and salt. Cook another minute, then remove from the heat.


Mix the mayo and lime juice with a pinch of salt.


Spoon the dip into bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese, tomato, green onion and cilantro.