Gluten-Free Street Corn Dip

Ingredients

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• 15 oz canned corn, drained and rinsed
• 4 oz cream cheese, softened
• 1/4 cup mayonnaise Shop
• 1/4 cup cotija cheese, crumbled
• 2 tbsp fresh cilantro, chopped
• 1 clove garlic, minced
• 1 tsp chili powder Shop
• 1/2 tsp smoked paprika Shop
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice

Instructions

1. 1 Preheat your oven to 400°F (200°C) to achieve a delightful char on the corn. While the oven heats, drain and thoroughly rinse the canned corn to remove excess liquid. Mince the fresh garlic and chop the cilantro, setting them aside for later use.
2. 2 In a medium bowl, combine the softened cream cheese and mayonnaise until smooth and creamy. Stir in the minced garlic, chili powder, smoked paprika, salt, and black pepper, ensuring all the spices are evenly distributed throughout the mixture.
3. 3 Add the drained corn kernels to the cream cheese mixture. Gently fold in about half of the crumbled cotija cheese and half of the chopped cilantro, reserving the rest for garnish. Mix until everything is well combined and the corn is coated in the creamy sauce.
4. 4 Transfer the corn mixture to a small oven-safe baking dish or an oven-safe skillet. Bake in the preheated oven for about 15-20 minutes, or until the dip is hot and bubbly around the edges, and the top begins to lightly brown.
5. 5 Once out of the oven, drizzle the fresh lime juice over the hot dip. Garnish with the remaining crumbled cotija cheese and chopped cilantro. Serve immediately with your favorite gluten-free tortilla chips or vegetable sticks for dipping.

Nutrition (per serving)

Tips & Notes

• Pat the rinsed corn dry. Dry kernels brown better and the dip doesn't turn watery.
• Spread the corn dip in a shallow dish rather than a deep one, so more of the surface browns and bubbles at 400°F.
• Cotija is salty. Taste the dip before adding the 1/4 tsp salt.

Common questions