Mexican Street Corn Dip


  • 2 tablespoons butter
  • 2 medium jalapeños, seeded and diced
  • 4 cups frozen corn
  • 1 block (8 ounces) cream cheese, softened
  • 1 cup mayonnaise
  • 3 teaspoons Everything But the Elote seasoning
  • 1 teaspoon Adobo seasoning
  • 1/4 teaspoon Tajin seasoning
  • 1/2 cup shredded Mexican cheese
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon dried cilantro


  1. In a large skillet over medium heat, melt butter.
  2. Add in the jalapeños and sauté until slightly tender.
  3. Stir in the corn and cook over medium heat for about 12-15 minutes.
  4. In a large bowl, combine the cream cheese, mayonnaise and seasonings until well mixed.
  5. Add the cream mixture to the skillet, turn the heat to low and warm until heated through.
  6. Sprinkle in the cheese and stir until melted.
  7. Remove from heat and add the lime juice and cilantro.
  8. Serve warm with corn chips (Fritos Scoops work beautifully).

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