Mexican street corn dip is a tribute to my hometown of Pacoima.  I grew up listening for the street cart with Mexican Street Corn.  As an adult, I make Mexican Street Corn dip and served it with duck tacos, refried pinto beans, and yellow rice.



1 (4 oz.) package cream cheese, softened, 1/4 cup Mexican crema, 1/4 cup mayonnaise, 1 teaspoon ground cumin, 1/2 teaspoon Clasico seasoning or chipotle chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon seasoning salt, 1/4 teaspoon black pepper, 3 1/2 tablespoon unsalted butter, 1 large jalapeno pepper, finely chopped, 2 tablespoon red onions, chopped, 2 garlic cloves, minced, 3 cups whole kernel corn, drained and rinsed, 2 tablespoons lime juice, 1/4 cup fresh cilantro, chopped, 1/2 cup Cotija cheese, crumbled, 8 slices bacon, fried crispy and crumbled.

Get out a saucepan add the cream cheese, crema, and mayonnaise, turn the flame to low and stir together until this mixture is smooth and creamy.  Add the dry seasoning and mix well.  Add the corn, half the cheese, cilantro, and the jalapeno pepper, continue to stir and cook for about 2-minutes.  Pour into a serving dish, taste add more salt and pepper if needed.  Sprinkle the remaining cheese on top, cilantro, and crumbled bacon.  Serve with lime wedges and corn tortilla chips.




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