Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chef John’s Mexican Street Corn Dip Recipe
Mexican street corn dip may be the best way (beyond on-the-cob with salt and butter) to enjoy fresh summer sweet corn. Serve this spicy, creamy corn, lime, and cotija dip with a nice big pile of crispy tortilla chips at your next summer party.
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
8
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Ingredients
4 ears sweet corn
3 tablespoons olive oil
1 ½ teaspoons kosher salt , or to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder , or to taste
1/4 teaspoon dried oregano , preferably Mexican oregano
1/2 cup minced red onion plus more for garnish
4 ounces softened cream cheese
1/2 cup mayonnaise
1/3 cup sour cream
1/2 cup finely grated Mexican cotija cheese or finely grated Parmesan cheese
1/4 teaspoon garlic powder
1 lime juiced , plus more to taste
1/3 cup chopped cilantro plus more for garnish
Garlic Fresno Chili Oil (optional)
1/2 cup avocado oil
2 cloves garlic, peeled
1 red Fresno chili , seeded and sliced
1 pinch salt
1/4 teaspoon smoked paprika
Directions
Slice corn kernels from corn cobs into a bowl; set aside.
Heat olive oil in a large skillet over medium high heat and add corn once the oil is hot. Press and pat down into an even layer, and let cook for about 2 minutes without stirring, until the corn begins to brown and starts to pop.
Add salt, cayenne, black pepper, chili powder, oregano, and red onion. Cook, stirring, until corn is no longer raw but not yet beginning to soften, about 2 minutes. Turn off the heat, and let cool to room temperature in the pan.
Add cream cheese, mayonnaise, sour cream, cotija cheese, and garlic powder to a bowl; stir together with a spatula until combined. Add corn mixture, lime juice, and cilantro; stir until evenly combined. Cover and refrigerate until thoroughly chilled, at least 1 hour.
Meanwhile, for the garlic fresno chili oil combine avocado oil, garlic, Fresno chili, salt, and smoked paprika in a blender cup; blend until very smooth. Strain through a fine mesh sieve into a small bowl and reserve until needed. This will make more than you will need, and the extra chili oil can be stored in the refrigerator to use in other recipes.
Remove dip from the refrigerator, stir, and taste for seasoning. Squeeze in more fresh lime juice, and add more salt if needed. Stir and transfer into a serving bowl. Sprinkle the top with a little grated cotija cheese, drizzle with 1 to 2 tablespoons garlic chili oil, and more diced red onion and chopped cilantro if desired.
John Mitzewich
From the Editor
Nutrition data for this recipe includes the full amount of garlic Fresno chili oil. The actual amount of garlic Fresno chili oil consumed will vary.
Nutrition Facts (per serving)
| 412 | Calories |
| 39g | Fat |
| 14g | Carbs |
| 5g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 412 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 9g | 46% |
| Cholesterol 33mg | 11% |
| Sodium 552mg | 24% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 5g | 10% |
| Vitamin C 20mg | 23% |
| Calcium 102mg | 8% |
| Iron 1mg | 5% |
| Potassium 239mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
