The Best Hot Mexican Street Corn Dip Recipe

In a mixing bowl, combine sour cream, mayo, lime juice, tajin, chopped cilantro, cojita cheese. Set aside.

Add corn and jalapeno to a cast iron skillet in an even layer on high heat. Cook for 3-5 minutes without stirring. The longer you leave it the more char you will achieve.

If using fresh garlic, Turn down the heat to medium and add garlic and butter stirring until fragrant and cooked through.

Pull off the heat and stir in cream cheese and shredded cheese until melted.

To serve warm: add sour cream mixture and stir until combined.

Serve immediately.

To serve cold: wait until corn mixture cools and add sour cream mixture, stir until combined

Sprinkle with lime juice, tajin, cilantro and cojita and serve with chips