Name: Cinco de Mayo Street Corn Dip & Guacamole Board
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons chili powder; 2 teaspoons smoked paprika; 1/2-2 teaspoons cayenne pepper, to your taste; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 cups corn (3-4 raw); 2 cloves garlic, chopped; kosher salt and black pepper; 6 ounces cream cheese, at room temperature; 1/3 cup sour cream; 4 tablespoons salted butter; 1/3 cup olive oil mayo (or use plain Greek yogurt); 2 tablespoons fresh lime juice; 3/4 cup crumbled cotija cheese; 1 ear grilled corn, kernels removed from the cob; 1/4 cup fresh cilantro, chopped

Description

This Cinco de Mayo Street Corn Dip & Guacamole Board offers an irresistible blend of flavors and textures inspired by classic Mexican street corn. With fresh ingredients like cotija cheese, grilled corn, and a creamy base, this dish is perfect for parties or casual gatherings, ready in under 30 minutes!

Ingredients

Scale

2 tablespoons chili powder
2 teaspoons smoked paprika
1/2–2 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn (3–4 raw)
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese, at room temperature
1/3 cup sour cream
4 tablespoons salted butter
1/3 cup olive oil mayo (or use plain Greek yogurt)
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt in a bowl.
In a skillet over medium-high heat, heat olive oil and add chopped onion. Cook until soft, about 5 minutes.
Add corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, about 5 minutes.
Reduce heat to low, mix in cream cheese until melted and creamy, then stir in sour cream. Cook until warmed throughout. Thin with milk if desired.
In another skillet, melt butter until golden. Mix in 3 teaspoons of the spice mix, chili flakes, and salt, cooking for another minute before removing from heat.
Combine mayo and lime juice with a pinch of salt.
Spoon the dip into a serving bowl, top with grilled corn, drizzle mayo and spicy butter, then sprinkle with cotija cheese and cilantro. Serve with chips for scooping.

Notes

Feel free to adjust the spice levels to your preference.
This dip can be enjoyed warm or at room temperature.
Serve immediately for the best flavor and texture.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 8g
Cholesterol: 40mg