Mexican Street Corn Dip with Hatch Chiles
Serves: 6–8 | Prep Time: 15 minutes | Chill Time: 1 hour
Ingredients
- 4 cups frozen roasted corn, thawed and drained
- ½ cup finely diced red onion
- 2 cloves garlic, minced
- 1 (4 oz) can diced Hatch green chiles, drained
- 8 oz cream cheese, softened
- ½ cup crumbled cotija or feta cheese
- ½ cup crumbled queso fresco
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ tsp smoked paprika
- Juice of 1 lime
- ¼ cup chopped cilantro (plus more for garnish)
- 1 tbsp olive oil (for sautéing)
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: In a large skillet, heat olive oil over medium-high heat. Add diced red onion and sauté for 2–3 minutes until it begins to soften. Add the roasted corn and cook for another 5–6 minutes, stirring occasionally, until lightly caramelized. Stir in minced garlic and cook for 30 seconds, just until fragrant. Remove from heat and let cool completely.
- Make the Creamy Base: In a large mixing bowl, combine softened cream cheese, taco seasoning, smoked paprika, lime juice, and Hatch chiles. Stir or beat until smooth and evenly blended.
- Combine Everything: Once the corn mixture is cooled, fold it into the cream cheese mixture along with cotija (or feta), queso fresco, and cilantro. Mix gently until evenly combined. Taste and adjust seasoning with salt, pepper, or extra lime juice.
- Chill the Dip: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the dip to firm up.
- Serve & Garnish: Sprinkle with extra crumbled cheese, chopped cilantro, and a pinch of taco seasoning or chili powder. Serve chilled with tortilla chips, toasted baguette slices, or crisp veggies.
Chef’s Tips
- Make it a day ahead — the flavor improves as it chills.
- For a spicier version, add a dash of cayenne or hot sauce.
- Fold in diced avocado or roasted red pepper before serving for color and texture.
Admiral's Table 
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