Mexican Street Corn Dip



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

Tajin spice to taste

2 tablespoons unsalted butter

3 cups Lepp’s corn kernels, either cut from the cob or thawed frozen

1 or 2 jalapeno peppers, seeds and stem removed, finely chopped (we found that removing the seeds and white membranes in one of the two jalapenos gave just the right amount of heat)

1 garlic clove, finely chopped

2 tablespoons fresh cilantro, chopped, plus extra for garnish

2 tablespoons sliced green onions, plus extra for garnish

1/3 cup crumbled Feta or Cotija cheese, plus extra for garnish  (adding a little more brings out
the flavours too, so don’t be shy)

1 lime

Fresh is Best Taco 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, jalapenos and garlic. 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 or feta cheese. Mix thoroughly.

Pour the dip into a serving bowl and squeeze 1/2 lime over dip.

Garnish with additional chili powder, cilantro, green onions, lime wedges and feta or cotija cheese.