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Street Corn Dip
- confettilaunch
- Nov 18
- 1 min read
This warm and smoky dip includes corn and peppers in a creamy base, layered with flavors of Taijin seasoning and topped with grated cotija cheese. It was a huge hit at our Friendsgiving event this year, but it's also perfect for potlucks, game day, or just a weekend afternoon. Serve it warm with warm tortilla chips.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Heat corn in a pan on medium-high heat until beginning to brown.
2
Mix corn, cream cheese, chilies, and Tajín until well-combined.
3
Spread mixture in a 9-inch pie plate or baking dish. Sprinkle evenly with cotija cheese.
4
Bake for 10-15 minutes until bubbly and cheese begins to brown.
Instructions
2 blocks softened cream cheese
1 cup sour cream
12 oz frozen corn
2 cans (4 oz each) diced green chilies
Tajín seasoning to taste
½ cup grated cotija cheese
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Street Corn Dip
8 Servings
Prep Time
10 min
Cooking Time
15-20 min
Rest Time
5 min
Total Time
30-35 min
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