Mary's Mexican Street Corn Dip

Mexican Street Corn Dip

This recipe is sent to us by one of our Pepper Fans, Mary in St. Louis, Missouri. Creamy, and loaded with a mouthwatering combination of ingredients. Corn, cotija cheese, avocado, bacon, candied jalapeños, cilantro and chipotle chile powder for the perfect amount of heat! Mary says, “don’t hesitate to add more of the candied jalapeños to this as I always end up adding about another 8 rings to the mix.” Be sure to use the chipotle chili powder vs chili powder for that smokey pepper flavor.


  • 1 (8-oz) package cream cheese, cubed and at room temperature

  • 4 tablespoons of butter, at room temperature

  • 1/2 cup of milk

  • 1 teaspoon of chipotle chili powder

  • 1 teaspoon of salt

  • 1/2 teaspoon of ground cumin

  • 1 (24-oz.) bag frozen sweet corn, thawed

  • 1 large ripe avodado, diced

  • 1 cup crumbled cotija cheese

  • 6 slices of bacon, diced, cooked and drained

  • 1/4 cup chopped cilantro

  • 6-10 slices of candied jalapeños, coarsely chopped


    In a large pot over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chili power, salt, cumin. Stir in corn, 3/4 of the avocado, 3/4 cup of crumbled cotija, 3/4 of bacon, cilantro and candied jalapeños. Cook for a few minutes, stirring frequently until all ingredients are heated.

    Transfer to a small crock pot set to warm. Garnish with reserved avocado, cotija cheese and bacon. Serve immediately with tortilla chips.

Posted on January 28, 2019 .