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Cheesy Jalapeño Mexican Street Corn Dip
Ingredients
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
Garnish
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
Directions
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.
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.
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.
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.
