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Mexican Street Corn Dip

Mexican Street Corn Dip



  • 2 tbsp chili powder

  • 2 tsp paprika

  • 1 tsp cayenne pepper

  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 cups corn + more for topping (5 raw)

  • 2 cloves garlic, minced

  • 8 oz cream cheese, at room temperature

  • 1/3 c. sour cream

  • 1/4 c. Maple Hill Salted Butter

  • 2-4 tbsp Maple Hill Whole Milk

  • 3/4 c. cotija cheese, for topping

  • 1/4 c. fresh cilantro, for topping

  • Salt and pepper, to taste



  1. Start by mixing the spices together in small bowl. Set aside.

  2. Heat a large skillet over medium-high  heat and add the olive oil. Once hot, add the onion and cook until soft and translucent. Add corn, garlic, 3 tsp spice mix, and Maple Hill Salted Butter. Season with salt and pepper. Cook until the corn is softened, about 5 minutes.

  3. Reduce heat to low, then mix in the cream cheese until melted and creamy. Stir in the sour cream until combined. Thin with Maple Hill Whole Milk until reached desired consistency (start with 1 tbsp at a time). Cook until warm throughout.

  4. Spoon dip into serving bowl and top with grilled corn, cotija cheese, and cilantro. Serve with chips and enjoy!

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