Creamy Mexican Street Corn Dip with Chilli Brown Butter

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Creamy Mexican Street Corn Dip with Chilli Brown Butter

Not a crowd pleaser, a show stopper! Creamy, yet sweet and a little spicy. You may not make friends with salad, but you will with this dip!

Why this recipe is amazing

Flavour & texture: Fresh juicy corn smothered in a creamy dip that is a little spicy and full of vibrant fresh flavour.

Difficulty & Time: 2/5. So simple and quick. 1 fry pan and 1 saucepan in around 30 minutes! You’ll also learn how to brown butter as a new skill to add a wonderful nutty element to the drizzle on top.

Versatility: You can change up the level of spiciness and tweak to your preference of tangy vs creamy.

birds eye view of cast iron pan with street corn dip surrounded by corn chips and lime slices

What main ingredients are needed

Corn kernels: While I do recommend fresh corn, this corn dip can also be made with frozen or canned corn. Fresh corn will just have the added pop of juicy flavour and also Sautee better, leading to enhanced flavour.

Red onions: Red onions have a purplish-red skin and white flesh. The flavour is mildly spicy and sweeter rather other varieties. I love red onion and use it a lot. The higher sugar content lends to a sweeter flavour that works well in a multitude of dishes. Cook it on a lower heat to help caramelise the onion rather than burning.

Garlic: Flavour flavour flavour! Fresh garlic contains a chemical called ‘Allicin’ that is activated when it is chopped, crushed etc. It is what gives garlic it’s distinct taste and aroma. I prefer to crush cloves with a garlic crusher to increase the amount of allicin as much as possible.

Smoked paprika: Paprika is a spice made from dried, ground red peppers. It can vary in levels of spiciness and sweetness. Smoked paprika means that the paprika has been smoked prior to being ground down. It is available from mild to spicy flavour with varying hints of sweetness. I prefer a sweet smoked paprika. If you cannot find smoked paprika, use unsmoked and add a tsp of liquid smoke. It is a product available in grocery or BBQ stores.

Cumin powder: A rich, warming spice that is a ground to make a powder. It has an earthy, nutty flavour. Cumin is in my top 5 favourite spices, you’ll see me use it a lot. Cumin powder is a ground variety of cumin. It is easily purchased at a grocery store or you can grind your own whole spices with a blender.

Red chilli flakes: Dried flakes of fresh red chilli to add spicy heat or a ‘bite’ to your dish. I prefer flakes rather ground chilli but use what you like and alter to your spicy preference.

Block cream cheese: Block only please, no spreadable stuff! Cream cheese, like butter in a tub with label reading ‘spreadable’ contains additives to keep it soft when refrigerated. Those additives change the flavour but also how the ingredient behaves when cooked. I never buy or use it and suggest you don’t either, especially in cheesecake! Its not crucial to this recipe but just not my preference. Philadelphia is the most known brand but the generic stuff works just as good.

Ricotta cheese: Cotija cheese is traditionally used in Mexican street corn. It is very hard to find in Australia so firm ricotta is a great substitute. Full fat ricotta is recommended as it adds a rich creamy flavour to the dip. You can substitute for low fat but be aware that the results may vary.

Sour cream: Adds a wonderful tangy flavour to the dip. Sub for Greek yoghurt if you would like.

Lime juice: Tanginess cuts through the rich and creaminess of the ricotta and cream cheese. It adds vibrancy and freshness to your mouth in each bite. You can sub for lemon if needed but lime is better.

Fresh coriander/cilantro: Fresh herbs add freshness and a little extra brightness to the dish.

Red chillies: You can use as little or as much as you’d prefer. This dish is very fresh and light, therefore lends nicely to a little spice.

Szechuan chilli oil: This Szechuan chilli oil recipe is great on everything! Wonderfully spicy with a nice hit of numbing Szechuan peppercorns and fragrant spices. It will be your new secret ingredient. If you don’t have it on hand, regular chilli oil or Mexican style hot sauce can also work.

Cast iron pan with street corn dip, corn chips and lime slices

How to make Creamy Mexican Street Corn Dip with Chilli Brown Butter

  • Make the dip:
    • Heat the olive oil in a fry pan over medium low heat. Add the onion and cook until soft and translucent, about 5 minutes.
    • Add garlic along with spices and corn and continue to cook for 1-2 minutes to toast spices and become fragrant. Season with salt and pepper.
    • Combine the cream cheese, ricotta and sour cream with the corn mixture, reducing the heat to low.
  • Make the Chilli brown butter
    • In a small saucepan, add butter and cook until golden brown. Stir as it begins to bubble and go foamy. Ensure you do not burn the small flecks of milk solids at the bottom, allow it to brown but not go black. Browned butter gives an incredible nutty flavour. Set aside to cool slightly before adding chilli oil if using.
  • Serve:
    • Stir lime juice through dip and transfer to serving plate. Drizzle chilli butter over the dip before garnishing well with coriander/cilantro, chilli and extra lime juice.
    • Serve warm with corn chips and enjoy.
Cast iron pan with street corn dip. Hand holding a corn chip, scooping up dip. Corn chips in background

Setting you up for success – Tips, Tricks & FAQs

  • How long can this Creamy Mexican Street Corn Dip with Chilli Brown Butter last? Keep the dip in an airtight container in the fridge for 3-4 days.
  • Do I have to use chilli? Nope. While recommended, the fresh chilli and chilli oil are optional.
  • How long should Creamy Mexican Street Corn Dip with Chilli Brown Butter sit before eating? Eat it while the dip is still hot or warm. As it cools it will thicken up and still yummy.
  • Can you freeze Creamy Mexican Street Corn Dip with Chilli Brown Butter? Freezing wont ruin the dip but it will change the texture slightly. The corn wont be as crunchy and the dip will look a little curdled. Freeze for up to 3 months. Simply add some milk and reheat while stirring to bring it back together. Serve with fresh coriander/cilantro, chilli and browned butter to re-enliven it.
Birds eye view of cast iron pan with street corn dip. Hand holding a corn chip at bottom of photo, scooping up dip. Corn chips on right hand side

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Side on view of cast iron pan with hand scooping dip

Creamy Mexican Street Corn Dip

Servings 8 serves
Not a crowd pleaser, a show stopper! Creamy, yet sweet and a little spicy. You may not make friends with salad, but you will with this dip!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Equipment

  • 1 medium frypan
  • 1 small saucepan

Ingredients
 

  • 2 tbsp olive oil
  • 1 red onion diced
  • 3-5 cloves garlic crushed
  • tsp smoked paprika or sweet + liquid smoke
  • 1 tsp cumin powder
  • ½-1 tsp red chilli flakes or to taste
  • 2 cups corn kernels 3-4 ears
  • salt & pepper to taste
  • 250 gm (8 oz) block cream cheese room temperature
  • ¾ cup ricotta cheese room temperature
  • ½ cup (½ cup) sour cream
  • 2 tbsp lime juice
  • cup fresh coriander/cilantro chopped
  • 1-2 red chillies sliced finely
  • (Optional) 1-2 tsp (1-2 tsp) Szechuan chilli oil

Serving

  • Corn Chips
  • lime juice
  • fresh coriander/cilantro chopped

Instructions

  • Heat the olive oil in a frypan over medium heat. Add the onion and cook until soft, 5 minutes.
  • Add minced garlic along with spices and corn and continue to cook for 1-2 minutes to toast spices and become fragrant. Season with salt and pepper.
  • Combine the cream cheese, ricotta and sour cream with the corn mixture, reducing the heat to low.
  • In a small saucepan, add butter and cook until golden brown. Stir as it begins to bubble and go foamy. Ensure you do not burn the small flecks of milk solids at the bottom, allow it to brown but not go black. Browned butter gives an incredible nutty flavour. Set aside to cool slightly before adding chilli oil if using.
  • Stir lime juice through dip and transfer to serving plate. Drizzle chilli butter over the dip before garnishing well with coriander/cilantro, chilli and extra lime juice.
  • Serve warm with corn chips and enjoy.

Nutrition

Calories: 187kcal | Carbohydrates: 13g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 337mg | Potassium: 239mg | Fiber: 1g | Sugar: 5g | Vitamin A: 518IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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