Mexican street corn dip is a tribute to my hometown Pacoima, CA.  I grew up listening for the street cart with Mexican Street Corn.  As an adult, I make Mexican Street Corn dip and serve 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 tsp. ground cumin, 1/2 tsp. chipotle chili powder, 1/4 tsp. smoked paprika, 1/4 tsp. seasoning salt, 1/4 tsp. black pepper, 3 1/2 T. unsalted butter, 1 large jalapeno pepper, finely chopped, 2 T. red onions, chopped, 2 garlic cloves, minced, 3 cups whole kernel frozen corn, thawed and rinsed, 1/4 cup black beans drained and rinsed, 2 T. 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 until the mixture is smooth and creamy.  Add the dry seasoning and mix well.  Add the corn, beans, half of the cheese, cilantro, and the jalapeno pepper; continue to stir and cook for about 2 minutes.  Pour into a serving dish, taste adjust if needed.  Sprinkle the remaining cheese on top, cilantro, and crumbled bacon.  Serve with lime wedges and fried corn tortilla chips.