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To make Spicy Mexican Street Corn Dip, gather these simple ingredients: - 2 cups corn kernels (fresh or canned) - 1 cup cream cheese, softened - ½ cup mayonnaise - 1 cup cotija cheese, crumbled - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 1 lime, juiced - ¼ cup fresh cilantro, chopped - Salt to taste - Tortilla chips, for serving Each ingredient adds its own flavor. The corn brings sweetness, while the spices add warmth. Cream cheese and mayonnaise create a rich base. Cotija cheese adds a salty kick. The lime juice gives a fresh zing, and cilantro adds a burst of color. You can use fresh corn for the best taste, but canned corn works too. This dip is quick and easy. You can whip it up in just 15 minutes. For the full recipe, check the note above. Enjoy making this dip, and get ready for game day! - Step 1: Combine cream cheese and mayonnaise Start by placing 1 cup of softened cream cheese in a large bowl. Add ½ cup of mayonnaise. Use a hand mixer or a fork. Mix until it is smooth and creamy. - Step 2: Incorporate corn kernels Next, take 2 cups of corn kernels. You can use fresh or canned. Gently fold the corn into the cream mixture. Make sure it is well mixed. - Step 3: Add spices and cheese Now, stir in 1 cup of crumbled cotija cheese. Add 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Adjust the cayenne to your taste. Squeeze in the juice from 1 lime, and add ¼ cup of chopped cilantro. Mix everything until well combined. - Step 4: Season to taste Taste your dip now. If you want more flavor, add salt as needed. If you like it spicy, feel free to add more cayenne pepper. - Step 5: Transfer and garnish Finally, transfer your dip to a serving bowl. Sprinkle some extra cotija cheese and cilantro on top for a nice touch. You're now ready to enjoy this delicious Spicy Mexican Street Corn Dip with tortilla chips. For the full recipe, check the ingredients and steps above! - Use fresh corn for enhanced flavor. Fresh corn gives your dip a sweet crunch. If you can, buy corn on the cob and grill or boil it first. This adds a nice smoky taste. - Adjust spices based on heat preference. Start with less cayenne pepper if you don't like spice. You can always add more later. Taste as you go to find your perfect level of heat. - Make ahead and chill for better flavor. This dip tastes even better after it sits. Prepare it in advance and let it chill in the fridge for at least an hour. The flavors will blend nicely. - Best served with tortilla chips. Use crispy tortilla chips for scooping. They add the perfect crunch and flavor. - Pair with fresh veggies for a lighter option. Carrot sticks, cucumber slices, or bell pepper strips work well. They balance the dip's richness and add freshness. - Great for parties, barbecues, and game days. This dip is a crowd-pleaser. Serve it at your next gathering for a tasty, shareable snack. For the complete recipe, check out the Full Recipe section. {{image_2}} You can easily change this dip to fit your tastes. For a lighter version, swap cream cheese for Greek yogurt. It keeps the creaminess but cuts down on fat. If you want to try different cheeses, use feta cheese or cheddar cheese. Each option adds a unique twist to the dip while still tasting amazing. Want more heat? Add diced jalapeños for that extra kick. They bring a nice crunch and spice that enhances the flavor. For more texture, toss in diced red onion. It adds a tasty crunch and a bit of sweetness. These simple swaps make your Spicy Mexican Street Corn Dip even more exciting! You can find the full recipe [here](#). To keep your Spicy Mexican Street Corn Dip fresh, place it in an airtight container. This helps prevent it from absorbing other smells in your fridge. It tastes best when you eat it within three days. After that, the flavors may fade, and the dip might not be as creamy. If you have extra dip, you can freeze it. It stays good for up to a month. Just make sure to use a freezer-safe container. When you’re ready to enjoy it again, thaw the dip in the fridge overnight. This keeps the texture and flavor intact. How do I make Spicy Mexican Street Corn Dip vegan? To make this dip vegan, swap out the cream cheese and mayonnaise for vegan versions. You can use cashew cream or silken tofu as a base. Crumbled tofu works great as a cotija substitute. Adjust spices to taste. This way, you keep all the flavor without dairy. Can I use frozen corn instead of fresh? Yes, you can use frozen corn! Just thaw it and drain any excess water. Frozen corn is often picked at peak ripeness, so it can taste just as good as fresh. This makes it a convenient option for quick prep. What can I serve with Spicy Mexican Street Corn Dip? Serve this dip with tortilla chips for a classic pairing. Fresh veggies like carrot sticks and bell pepper strips also work well. If you want a twist, try pita chips or even nachos. Each option adds a fun crunch and complements the dip's creamy texture. For more ideas, check out the Full Recipe! This Spicy Mexican Street Corn Dip is simple and tasty. You mix cream cheese, corn, and spices, then serve it with chips or veggies. Fresh ingredients really boost the flavor. Remember to adjust the spices for your taste. Make it ahead to enhance the taste! Store leftovers well in the fridge or freeze for later. Dive into this fun dip at your next gathering. Enjoy every bite!

Spicy Mexican Street Corn Dip

Get ready to tantalize your taste buds with this Spicy Mexican Street Corn Dip! Made with creamy ingredients and topped with zesty flavors, this quick recipe is perfect for parties or a cozy night in. With fresh corn, tangy cotija cheese, and a kick of chili powder, this dip will be the star of your snack table. Click through to explore the full recipe and impress your friends with this delicious treat!
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Ingredients
  

2 cups corn kernels (fresh or canned)

1 cup cream cheese, softened

½ cup mayonnaise

1 cup cotija cheese, crumbled

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

1 lime, juiced

¼ cup fresh cilantro, chopped

Salt to taste

Tortilla chips, for serving

Instructions
 

In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer or fork to blend until smooth and creamy.

    Add the corn kernels to the cream mixture and fold until well incorporated.

      Stir in the crumbled cotija cheese, chili powder, smoked paprika, cayenne pepper, lime juice, and chopped cilantro. Mix until evenly combined.

        Taste the dip and season with salt as needed. If you prefer more heat, you can add more cayenne pepper at this stage.

          Transfer the dip to a serving bowl and sprinkle a little extra cotija cheese and cilantro on top for garnish.

            Serve with tortilla chips on the side, allowing guests to scoop their desired amount of dip.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 6-8