Creamy Mexican Street Corn Dip

Creamy Mexican Street Corn Dip 

Creamy, smoky, a little spicy, and totally scoopable—this dip is always a crowd-pleaser. Perfect for game day, backyard hangs, or whenever chips are involved.

 Ingredients

• 3 cups corn (grilled or roasted; frozen works too)
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack or pepper jack cheese
• ½ cup crumbled cotija or feta cheese
• 1 small jalapeño, finely diced (optional)
• 1–2 cloves garlic, minced
• 2 tsp Girls Gone Grillin’ Hot Hens BBQ seasoning
• ½ tsp cumin
• Juice of ½ lime
• Girls Gone Grillin’ S.P.G. Plus a Kiss of Onion BBQ seasoning taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Char the corn
2. Grill, roast, or sauté the corn until lightly charred. Let cool slightly.
3. Mix the base
4. In a bowl, stir together sour cream, mayo, lime juice, garlic, and spices.
5. Fold it all in
6. Add corn, shredded cheese, jalapeño, and half the cotija. Mix well.

Heat it up

Transfer to an oven-safe dish. Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden. You can also use the smoker Yummy!

Finish & serve

Top with remaining cotija and cilantro. Serve hot with tortilla chips, pita chips, or fresh veggies.

 Optional Upgrades

Add fire-roasted green chiles or chipotle in adobo for smoky heat

Stir in crispy bacon if desired 

Finish with a drizzle of hot honey or chili oil (optional)