Description
Street Corn Skillet Dip with Chili Lime
is a creamy, flavorful dish inspired by classic Mexican street corn. It’s perfect as an appetizer for gatherings or a delicious side dish. Roasting the corn brings out its natural sweetness, which is then balanced by tangy lime, a hint of chili, and rich cheeses.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- Pinch of cayenne pepper (optional, for extra heat)
- 1 cup crumbled cotija cheese, plus more for garnish
- 1/2 cup shredded Monterey Jack cheese
- Tortilla chips or fresh vegetables for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the corn kernels in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Roast for 15-20 minutes, or until the corn is slightly charred and tender.
- While the corn is roasting, in a large bowl, combine the mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, smoked paprika, garlic powder, salt, and cayenne pepper (if using). Mix well.
- Once the corn is roasted, add it to the bowl with the creamy mixture. Add 3/4 cup of the crumbled cotija cheese and all of the Monterey Jack cheese. Stir everything together until well combined.
- Transfer the mixture to a small oven-safe skillet or an 8×8 inch baking dish.
- Bake for 15-20 minutes, or until the dip is bubbly and the cheese is melted and slightly golden.
- Remove from the oven. Garnish with the remaining cotija cheese, a sprinkle of chili powder, and extra fresh cilantro, if desired.
- Serve warm with tortilla chips, pita bread, or fresh vegetable sticks.
Notes
- For an extra smoky flavor, you can grill the corn on the cob before cutting off the kernels.
- If you prefer less heat, reduce or omit the cayenne pepper and chili powder.
- This dip can be prepared ahead of time and baked just before serving. Store the unbaked dip in the refrigerator for up to 2 days.
- Leftovers can be reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Dip
- Method: Baking, Roasting
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
