Happy Monday! I’ve got another recipe for you guys today that I think you’re going to love. (Especially if you’re a dip-a-holic, like myself.) Living in Texas, we eat Mexican food all the time. I’d never tried street corn until I moved down here, but it’s now one of my favorite additions to Taco Tuesday. Street corn is a side dish (served at most of my favorite taco joints) that consists of corn off the cob smothered in cream, cheese & various spices.
Now, I loooooove a good bowl of queso. But I thought I would spice things up a bit and try something new. I’m partnering with La Vaquita Cheese again today sharing my spin on Mexican Street Corn Dip. It turned out delicious enough that I couldn’t resist sharing it with you all. It’s equal parts cheesy, corny & absolutely delicious!
Mmmmm!!!
My favorite part of cooking is the taste testing, obviously!
Ingredients
- 2 bags of frozen corn
- 8 oz of cream cheese
- 1/3 cup of sour cream
- 4 tbsp. of mayo
- 3 tbsp of butter
- 1 green pepper
- 2 jalapenos
- 1/2 cup of La Vaquita Queso Fresco
- 1 tsp of chili powder
- 1 tsp of cumin
- salt & pepper to taste
- 2-3 tbsp. of sliced green onions
- A small handful of fresh cilantro
Instructions
- Slice & dice the green pepper and jalapeno (removing all of the seeds.)
- Heat butter in a skillet over medium heat and sauté the pepper and jalapeno.
- Add the corn to the skillet. Cook for about 5-7 minutes.
- Combine mayo, sour cream, and cream cheese in a large bowl. Add pepper, corn & jalapeno then add chili powder, cumin, 2 tbsp. green onions & 1/4 cup of La Vaquita Cheese Crumbles. Mix together.
- Top it off with cilantro and the remaining cheese crumbles & green onions.
- Serve with your favorite tortilla chips!
