Mexican Street Corn Dip

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I think that every single time our Grocery Manager, and good friend Stephanie, stops by my house, I am in the kitchen, very likely trying to feed my always hungry family, or trying to avoid getting hit by a flying baseball.  She regails me with stories of a time I knew long ago, a simpler, quieter time.  She yawns, and stretches and says, “Well,  I better head home, my husband is missing me and we have the rest of this really great movie to watch.” I mentally note that it is three o’clock in the afternoon and the last time I laid on the couch to watch a movie in the afternoon, flare jeans were still in style and I put them on after sleeping a solid 9 hours the night before.
Still, I do not begrudge Steph this free time in her life, and I quite love that she has time to come over,
after joint pedicures, to put together our recipe of the month.
For this very delicious recipe that is so easy to make, and as my friend from NZ says, is very, “more-ish”, we delved into my stock of frozen Lepp’s Tuxedo Corn (if you haven’t taken the time to blanch, cut off the cob and freeze your few dozen this summer, I suggest you do.) We then mixed all of the remaining ingredients together in my stand mixer and folded the sweet and juicy kernels in, grabbed a bag of our favourite chips from the market, and proceeded to feel like kitchen geniuses. You can make this dip ahead of time, but hide it.  Seriously hide it.
Mission accomplished, and as Stephanie so eloquently put it in a text that very day,
“When we work together we are almost one fully functioning person.”
Oy vey.


  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayo
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (plus extra for garnish)
  • salt and black pepper
  • 2 tablespoons unsalted butter
  • 3 cups Lepp’s corn kernels, either cut from the cob or thawed frozen
  • 1 jalapeno pepper, seeds and stem removed, finely chopped (we think it
    could have easily used two or three of these, but we like spicy!)
  • 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
  • 2 tablespoons sliced green onions (plus extra for garnish)
  • 1/3 cup feta cheese (plus extra for garnish) – adding a little more brings out
    the flavours too, so don’t be shy.
  • Fresh is Best Taco Chips or Food Should Taste good Blue Corn Chips for serving
  • To a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
  • Add the butter to a large skillet, and melt over medium heat. Add the Lepp’s corn kernels and jalapenos. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija cheese. Mix thoroughly.
  • Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and feta cheese.* recipe adapted from Cooking & Beer – thank you!