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Quick Spooky Mexican Street Corn Dip – Easy 15-Minute Recipe

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This quick and easy Mexican street corn dip comes together in under 15 minutes with simple pantry ingredients. It’s creamy, smoky, and perfect for Halloween parties or weeknight cravings.

Ingredients

Scale
  • 2 cans (15 oz each) sweet corn, drained
  • 8 oz (226 g) full-fat cream cheese, softened
  • 1/2 cup (120 ml) good-quality mayonnaise
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon activated charcoal powder (optional but recommended)
  • 1/4 cup (30 g) crumbled cotija cheese (for garnish)
  • 2 tablespoons chopped fresh cilantro (for garnish)
  • Tajín or chili-lime seasoning (for sprinkling)

Instructions

  1. Drain the corn: Open both cans of corn and pour into a colander. Shake to remove excess liquid. Let sit while prepping other ingredients.
  2. Soften the cream cheese: If not at room temperature, microwave for 10-15 seconds until soft but not melted. Cut into cubes to speed up.
  3. Mix the base: In a medium mixing bowl, combine softened cream cheese, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, black pepper, and charcoal powder (if using). Stir until smooth and uniform.
  4. Add the corn: Fold the drained corn into the creamy mixture until every kernel is coated. The dip should be thick and slightly chunky.
  5. Heat the dip: Transfer mixture to a small skillet or saucepan. Warm over medium-low heat, stirring constantly, for 5-7 minutes until hot through (do not boil). Alternatively, microwave in 30-second bursts for about 2 minutes total.
  6. Check the seasoning: Taste and adjust with more salt, lime, or heat as desired.
  7. Transfer to serving bowl: Spoon hot dip into a serving bowl.
  8. Garnish and serve: Sprinkle crumbled cotija cheese, fresh cilantro, and a generous dusting of Tajín or chili-lime seasoning. Serve immediately with tortilla chips.

Notes

For extra flavor, toast the drained corn in a dry skillet over high heat for 5 minutes before adding to the dip. Use room temperature ingredients for best mixing. The dip can be made ahead and refrigerated overnight; reheat gently before serving. If using charcoal powder, start with 1 teaspoon to avoid a metallic taste. Double the recipe for a crowd and keep warm in a slow cooker.

Nutrition

Keywords: Mexican street corn dip, spooky dip, Halloween dip, quick appetizer, elote dip, creamy corn dip, easy dip recipe

Find it online: https://cookluma.com/quick-spooky-mexican-street-corn-dip-easy-15-minute-recipe/