Ultimate Mexican Street Corn Dip is warm, creamy, and loaded with a mouthwatering combo of ingredients...corn, cotija cheese, avocado, bacon, jalapeños, cilantro, and chipotle chile powder for the perfect amount of smoky heat!
1(8-ounce) package cream cheesecubed and at room temperature
4tablespoonsbutterat room temperature
1teaspoonchipotle chile pepper powdermore or less, to taste
Freshly ground black pepperto taste
1(24-ounce) bag frozen sweet cornthawed
1large ripe avocadodiced
1cupcrumbled cotija cheesedivided
8ouncesbaconcooked and diced
¼cupchopped cilantro leavesplus extra for garnish
1jalapenoseeds & membranes removed, minced
In a large pot set over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chile pepper powder, salt, cumin, and pepper. Stir in corn, all but a handful of the avocado, ¾ cup crumbled cotija, all but a handful of the bacon, cilantro, and jalapeno. Cook for a few minutes, stirring frequently, until all ingredients are heated through.
Transfer to a large bowl (or a small slow cooker set to WARM). Garnish with reserved avocado, cotija cheese, and bacon, as well as additional chopped cilantro and a sprinkle of chipotle chile powder. Serve immediately with tortilla chips.
The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth.
Chipotle Chile Pepper Powder is different than regular Chili Powder. Chipotle Chile Pepper Powder is smoked hot chile peppers ground into a powder. Chili Powder is a spice blend that's milder in its heat level. The two should not be used interchangeably in equal amounts because Chipotle Chile Pepper Powder is much spicer.
If not serving the dip immediately, stir in the avocado chunks just before serving...otherwise, they'll turn brown.