Cheesy Jalapeño Mexican Street Corn Dip

Cheesy Jalapeño Mexican Street Corn Dip



  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups grilled corn, about 3 cobs
  • 1 jalapeño, grilled and chopped
  • 2 cloves garlic, chopped (or 2 tsp garlic powder)
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Kosher salt and black pepper
  • 6 ounces cream cheese, room temperature
  • *** 1 tbsp milk, if needed
  • 1/3 cup sour cream
  • ½ cup old cheddar cheese, grated
  • 2 tbsp Smak Dab Beer Chipotle or Hot Honey Jalapeño Mustard
  • 2-3 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • ¼ cup green onion, finely chopped


  • 3/4 cup feta cheese, crumbled
  • 1 ear grilled corn, kernels removed from the cob
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp green onion, finely sliced
  • Sprinkle of chili powder or smoked paprika
  • Flaky sea salt, optional


  1. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, jalapeño, garlic, chili powder, paprika, and season with salt and pepper. Cook until fragrant, about 5 minutes.
  2. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Remove from the heat and add in 1 tbsp milk if mixture is too thick. Stir in the sour cream and allow to cool 10-15 minutes.
  3. Mix in the mustard, lime juice, Worcestershire sauce, cheese, green onion and season with salt and pepper. Cool in the refrigerator for 4 hours to overnight.
  4. Before serving, taste dip for additional seasonings (lime juice, Worcestershire sauce, salt and pepper) Spoon the dip into a shallow serving dish. Top with grilled corn, crumbled feta cheese, cilantro, green onion, a light sprinkle of chili powder or paprika,
    and flaky sea salt.
  5. Serve with lots of chips for scooping!