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Creamy Mexican Street Corn Dip Recipe in Sourdough Bread Bowl

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A creamy, smoky, and tangy Mexican street corn dip served in a crunchy sourdough bread bowl, perfect for parties and casual gatherings.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (if frozen, thawed and drained)
  • 8 oz cream cheese, softened
  • ½ cup Mexican crema or sour cream
  • ½ cup crumbled Cotija cheese (or feta as a substitute)
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced
  • 1 small jalapeño, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
  • 1 large round sourdough loaf (about 12 oz)

Instructions

  1. Preheat oven to 350°F (175°C). Cut a 3-4 inch circle around the top of the sourdough loaf and carefully remove the top. Scoop out the inner bread leaving about a 1-inch thick wall to hold the dip. Save the bread chunks for dipping. Place the hollowed bread bowl and top in the oven for 5-7 minutes to warm and crisp slightly.
  2. Heat a large skillet over medium-high heat. Add corn kernels and cook undisturbed for 2-3 minutes until they start to char. Stir and cook for another 5 minutes until smoky and roasted. Remove from heat and let cool briefly.
  3. In a mixing bowl, combine softened cream cheese, Mexican crema or sour cream, mayonnaise, lime juice, chipotle chili powder, smoked paprika, and minced garlic. Mix until smooth and creamy. Season with salt and black pepper to taste.
  4. Fold roasted corn, crumbled Cotija cheese, chopped jalapeño (if using), and chopped cilantro into the creamy mixture. Stir gently to combine.
  5. Spoon the dip into the warm sourdough bread bowl. Garnish with extra Cotija cheese and cilantro.
  6. Arrange bread chunks and favorite dippers like tortilla chips or veggie sticks around the bread bowl. Serve warm or at room temperature.

Notes

Roast the corn carefully to avoid burning for best smoky flavor. Soften cream cheese ahead of time for smooth mixing. Adjust chipotle powder and jalapeño for desired heat. If dip is too thick, add a tablespoon of crema or sour cream to loosen. For extra gooey dip, bake assembled dip in bread bowl for 5 minutes before serving.

Nutrition

Keywords: Mexican street corn dip, creamy corn dip, sourdough bread bowl, party dip, chipotle dip, easy appetizer

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