Name: Cinco de Mayo Street Corn Dip & Guacamole Board
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons chili powder; 2 teaspoons smoked paprika; 1/2-2 teaspoons cayenne pepper, to your taste; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 cups corn (3-4 raw); 2 cloves garlic, chopped; kosher salt and black pepper; 6 ounces cream cheese, at room temperature; 1/3 cup sour cream; 4 tablespoons salted butter; 1/3 cup olive oil mayo (or use plain Greek yogurt); 2 tablespoons fresh lime juice; 3/4 cup crumbled cotija cheese; 1 ear grilled corn, kernels removed from the cob; 1/4 cup fresh cilantro, chopped

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Cinco de Mayo is just around the corner, and what better way to celebrate than with a vibrant and delicious Mexican Street Corn Dip paired with creamy guacamole? This dip, inspired by the iconic elote street corn, combines sweet, juicy corn with bright lime juice and creamy elements. As you dig into this dish at your next gathering, you’ll experience a burst of flavors that tantalize your taste buds. Plus, who doesn’t love a colorful board that invites everyone to grab a chip and dive right in?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cinco de Mayo Street Corn Dip & Guacamole Board
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cinco de Mayo Street Corn Dip & Guacamole Board

Bringing people together over food has a unique magic, and this Cinco de Mayo Street Corn Dip & Guacamole Board is no exception. The creamy dip is fantastic as the centerpiece of your spread, and the homemade guacamole adds that perfect creamy contrast. You’ll not only impress your guests but also fill your home with irresistible scents that make everyone feel warm and welcome. Let’s get started on this delightful, easy-to-prepare dish that’s perfect for any occasion!

Why You’ll Love This Recipe

Simple & Quick: Prepping takes only 15 minutes, and it’s ready to enjoy in no time!
Irresistible Flavor: The blend of spices and fresh ingredients delivers a creamy, savory, and slightly tangy taste.
Eye-Catching Appeal: The vibrant colors make for an attractive presentation that adds flair to your gathering.
Flexible Serving: Perfect for parties, game days, or as a fun snack for cozy nights in.
Diet-Friendly Options: Easily adaptable to suit gluten-free or healthier preferences with yogurt instead of mayo.

Ingredients You’ll Need

2 tablespoons chili powder: Adds warmth and depth to the dip. For a milder flavor, you can reduce the amount or substitute with paprika.
2 teaspoons smoked paprika: Brings a lovely smoky undertone. Consider swapping with regular paprika if you prefer less smoke.
1/2-2 teaspoons cayenne pepper, to your taste: Adjust for your desired level of heat. Skip it entirely for a milder version.
2 tablespoons extra virgin olive oil: Enhances flavor and helps with cooking the onions and corn. Use avocado oil as a neutral option if preferred.
1 yellow onion, chopped: Provides a savory base; you can use red onion for a touch of sweetness.
2 cups corn (3-4 raw ears or canned): The star ingredient! Fresh corn offers the best flavor, but canned corn works well in a pinch.
2 cloves garlic, chopped: Adds aromatic flavor; we recommend fresh for the best taste.
Kosher salt and black pepper: Essential for seasoning; feel free to adjust based on your flavor preferences.
6 ounces cream cheese, at room temperature: Gives a creamy texture that binds all the ingredients together. Neufchâtel cheese can be a lighter alternative.
1/3 cup sour cream: Contributes to creaminess and tang; Greek yogurt can be a great substitute.
4 tablespoons salted butter: Enhances richness and flavor. You can omit it if you’re aiming for a lighter dip.
1/3 cup olive oil mayo (or use plain Greek yogurt): Keeps the dip creamy; opt for homemade or store-bought dressing for convenience.
2 tablespoons fresh lime juice: Brightens up all the flavors and adds a fresh element. Make sure to use fresh lime for the best acidity.
3/4 cup crumbled cotija cheese: Introduces saltiness and a crumbly texture; feta cheese is a suitable alternative.
1 ear grilled corn, kernels removed from the cob: Provides a delightful burst of fresh flavor that elevates the dish.
1/4 cup fresh cilantro, chopped: Adds a fragrant herbal note. If you’re not a cilantro fan, try parsley instead.

How to Make Cinco de Mayo Street Corn Dip & Guacamole Board

Sauté the Aromatics: In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped yellow onion and cook for about 4-5 minutes until it becomes translucent. Toss in the chopped garlic and cook for an additional minute until fragrant.
Add the Corn: Stir in the 2 cups of corn (raw or canned) to the skillet, along with chili powder, smoked paprika, and cayenne pepper. Season with kosher salt and black pepper. Sauté for 6-7 minutes until the corn is tender and slightly charred.
Make the Creamy Base: In a large bowl, combine the room-temperature cream cheese, sour cream, olive oil mayo (or Greek yogurt), and fresh lime juice. Mix until smooth and well blended, making sure no clumps remain.
Combine Everything: Add the sautéed corn mixture to the cream mixture. Stir in the crumbled cotija cheese and grilled corn kernels. Gently fold in the fresh cilantro for a burst of flavor.
Serve with Style: Transfer the dip to a beautiful serving dish. You can top it with extra cilantro, a sprinkle of cotija cheese, and a wedge of lime for added garnish. Arrange tortilla chips, fresh veggies, and your favorite accompaniments around the dip.

Storing & Reheating

For any leftovers, store the dip in an airtight container in the refrigerator for up to 3 days. Make sure to cover it to maintain freshness. Unfortunately, freezing isn’t recommended as it can change the texture of the creamy components. When you’re ready to enjoy it again, simply bring it to room temperature and stir, or warm it gently in the microwave, checking every 30 seconds until heated through. You may need to add a splash of lime juice to refresh the flavors.

Chef’s Helpful Tips

To avoid a watery dip, make sure to drain any excess liquid from canned corn if using.
Let the cream cheese come to room temperature to ensure a smooth mixture that mixes easily.
Consider grilling the corn before adding it for a smoky flavor that simulates authentic street corn.
Feel free to swap the spices based on your taste preference; a dash of taco seasoning can also be a fun twist.
Prepare the dip ahead of time to let the flavors meld beautifully!

There’s something truly special about gathering family and friends around a bright, delicious spread. This Cinco de Mayo Street Corn Dip & Guacamole Board brings that spirit of togetherness effortlessly. It’s easy, budget-friendly, and bursting with flavor. Don’t hesitate to tweak and make this dish your own—experiment with your favorite toppings or chips. And while you enjoy every bite, remember that food is about connection and joy.

Recipe FAQs

Can I make this dip in advance?

Yes! Preparing the dip a day ahead allows the flavors to develop even more. Just store it in an airtight container in the fridge and give it a good stir before serving.

Can I use frozen corn instead of fresh?

Absolutely! Follow the same cooking instructions, and your frozen corn will taste just as delicious once it’s sautéed and mixed in.

What can I serve with this dip?

Tortilla chips are a classic choice, but you can also serve this dip with fresh veggies like cucumber slices, bell peppers, or even pita chips for a fun alternative.

How can I adjust this recipe for a spicier kick?

For heat lovers, consider adding diced jalapeños to the mix or serving it with a spicy salsa on the side. Adjusting the cayenne pepper in the recipe can also ramp up the spice level!

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Cinco de Mayo Street Corn Dip & Guacamole Board

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Author: Anna
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Stovetop
Cuisine: Mexican

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Description

This Cinco de Mayo Street Corn Dip & Guacamole Board is a crowd-pleaser with creamy, spicy flavors and fresh ingredients. Perfect as an appetizer for any gathering!

Ingredients

Scale

2 tablespoons chili powder
2 teaspoons smoked paprika
1/2–2 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn (3–4 raw)
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese, at room temperature
1/3 cup sour cream
4 tablespoons salted butter
1/3 cup olive oil mayo (or use plain Greek yogurt)
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

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Instructions

In a bowl, mix the chili powder, smoked paprika, cayenne pepper, and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the corn, chopped garlic, and 1 teaspoon of the spice mix, seasoning with salt and pepper. Cook until the corn is softened, about 5 minutes.
Reduce the heat to low and mix in the cream cheese until melted and creamy. Stir in the sour cream and cook until warmed throughout. If desired, thin the dip with milk.
In a separate skillet, melt the butter until golden, then mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook for another minute before removing from the heat.
Combine the mayo and lime juice with a pinch of salt.
Spoon the dip into a serving bowl, top with kernels from grilled corn, and drizzle the mayo and spicy butter mixture over the top. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve with chips for dipping.

Notes

Ensure the cream cheese is at room temperature for smooth mixing.
Adjust cayenne pepper to your heat preference.
Use fresh corn for a sweeter flavor. Pour extra lime juice over for added zest.