150.2...Mexican Street Corn Dip

One of the recipes I made at Bunco was Mexican Street Corn Dip. It might be one of my favorite dips of all time. Imagine that yummy corn on the cob with all the cheese and herbs in dip form. Yep. It’s amazing. 

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Mexican Street Corn Dip (Serves 8)

Recipe from Phillis Carey


1-8 oz. package cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 cup shredded pepper jack or plain jack cheese, divided use

2 Tbsp unsalted butter or vegetable oil

2 cloves garlic, minced

1 jalapeno pepper, chopped

1-16 oz. package frozen corn, thawed

1 tsp. ground cumin

1/2 tsp. chili powder

2 Tbsp fresh lime juice

3/4 cup crumbled cotija cheese, divided use

3 Tbsp chopped red onion

1 Tbsp Franks red hot sauce or Cholula hot sauce (optional)

4 Tbsp chopped fresh cilantro, divided use

Blue Corn Tortilla Chips for serving


1. Preheat oven to 350 degrees. In a food processor place the cream cheese, sour cream, mayonnaise and 1/2 cup jalapeño jack cheese. Blend until fully combined; transfer to a large bowl.

2. Melt the butter in a large skillet over medium heat. Add the garlic and jalapeño and cook 1 to 2 minutes. Add the corn and increase the heat to medium high. Cook, stirring often, until corn begins to brown. Stir in the cumin and chili powder. Cool completely to room temperature; stir in the lime juice. 

3. When corn is cool, fold into the cream cheese mixture along with the remaining 1/2 cup jalapeño cheese, 1/2 cup cotija cheese, red onion and 3 Tbsp cilantro. Pour mixture into a prepared baking dish, like a deep-dish pie plate. Top with remaining pepper jack cheese.

4. Bake dip for 15 to 20 minutes or until cheese is hot and bubbly. If you like, drizzle the top with hot sauce and do garnish with remaining cotija cheese and cilantro. Serve with blue corn tortilla chips. 

Printable Recipe

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Obviously I’m super behind in posting so let’s go back...

Dinner on June 6th was rotini pasta with marinara, bread sticks and salad:

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Breakfast Thursday, June 7th:

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After I took the kids to school, I went to the gym to workout with my trainer. 

For lunch I met Alicia and Kate at Blue Smoke Sushi. Alicia and I shared our usuals. 

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After school, my son had a basketball game. For dinner I reheated the Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil.

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Breakfast Friday June 8th:

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I went to a meeting at the school, then to hot yoga at Core Power. Lunch was a tuna sandwich and a salad:

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We went to El Pollo Loco for dinner. 

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Breakfast Saturday June 9th:

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We went to lunch at Sammy’s Woodfired Pizza. My husband and I shared the Chopped Chicken Salad which used to be one of my favorite salads. The last few times I’ve had it, it hasn’t been as good. The chicken isn’t as good and the dressing seems different or maybe not enough?

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My son’s team made it to the finals for basketball and their last game was that afternoon and they won! 

Dinner was at Nick & G’s. My meal started with the House Wedge (bbq honey bacon, grilled tomato, pickled onion, blue ranch dressing):

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This was really good! 

For my entree I had the Hazelnut Chicken Piccata (cauliflower puree, zucchini ribbons, lemon caper sauce):

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While this was really good it didn’t taste anything like piccata. As long as you know that, you’re good.

Breakfast Sunday June 10th:

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I took my daughter to her end of year class party. Everyone brought something so I made a plate with a bunch of stuff and also had some pizza. 

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That evening we went over to Alicia and Joe’s for dinner. Alicia made her yummy pasta and Caesar salad:

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Then we had S’mores! I made mine with a Reese’s pb cup. Amazing. 

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Breakfast Monday June 11th:

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After I took the kids to school, I worked out with my trainer. Then it was off to get my nails done and run errands. Lunch was a turkey provolone sandwich at Jersey Mike’s. 

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I had a meeting then brought the kids home from school. I was hungry so I had some cucumbers with hummus and Bitchin Sauce. 

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That evening my husband and I went to a school even for dinner. I didn’t photograph anything because it was an intimate dinner and would have been awkward at the table. 

Breakfast Tuesday June 12th:

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It was Kate’s birthday so we went for walk in La Jolla and to breakfast at Shorehouse Kitchen.

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I had the Pork Carnitas Chilaquiles (2 eggs, spicy red sauce, red bell peppers, onions, queso fresco, sour cream, fried jalapeño):

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So freakin good!! Loved the restaurant! 

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Happy Birthday Kate!!!

Dinner that night was some reheated Chicken Tikka Masala that I had in the freezer. 

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Breakfast Wednesday June 13th:

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After I took the kids to school, I went to an appointment, a meeting then home for lunch.

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Tuna salad, veggies and Bitchin sauce. 

I volunteered at the school for bit then brought the kids home. I got my son packed for camp and I packed for my trip to Las Vegas the next day. For dinner we ordered Ototo Sushi.

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Thursday’s breakfast:

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Thursday was the last day of school. My daughter graduated from the lower school and had a special ceremony complete with a breakfast. 

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I had half a bagel with lox, cream cheese and cucumbers. 

Later on I had some cucumbers and Bitchin sauce.

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Then it was off to the airport to head to Las Vegas for Lawrence and Michelle’s wedding! At the airport I had a Counter cheeseburger and some sweet potato fries. 

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We arrived at The Wynn, checked in and changed quickly. We headed to La Cave for a cocktail reception in honor of Lawrence and Michelle. 

Later on that evening, Kate and I were hungry so we headed to Red 8 for a late night dinner. We split some dumplings and noodles which were delicious! 

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We ordered room service for breakfast on Friday. I had a breakfast burrito.

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We shopped and hung out all day. We decided we didn’t get enough Chinese food so we headed back to Red 8.  

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This place seriously rocks. 

Then it was time for the wedding!

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It was really a beautiful wedding. The food was good, the band was awesome and I had a great time dancing with friends. 

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Congrats Lawrence and Michelle!

Saturday was spent pool side with everyone. We had room service again for breakfast. I had two eggs over easy with bacon and toast. Guess I forgot to snap a pic.

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Kate and I shared chips, guac and fries for lunch.

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A big group of us went to Piero’s for dinner. There were a few dishes for the table to share in eluding this stuffed pasta which was delicious: 

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My meal came with a house salad which was outstanding!

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I ordered the Fettuccine a Modo Mio (fresh egg noodles with broccoli, porcini mushrooms, pancetta, cream and a touch of tomato):

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Also excellent! Such a fabulous restaurant!

Sunday morning came too fast. It was off to the airport to head home. We had breakfast there which started out nicely with a bloody mary. 

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Two eggs over easy, bacon, potatoes and toast.

We came home for a bit then headed to Father’s Day dinner at Mona Lisa. My meal started with a salad:

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I had the pasta with meat sauce which was good!

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Then we dropped my husband and son off at the airport. They were off to San Francisco to take my son to sleep away camp for the next 2 weeks!

Breakfast Monday:

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My mom was in town and we took my daughter to Fashion Valley mall to get some stuff she needed for her sleep away camp. We had lunch at Cheesecake Factory. I ordered the Almond-Crusted Salmon Salad (pan seared and served over kale, shaved Brussels sprouts, arugula, avocado, quinoa, cranberries and radishes):

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I really liked this salad! 

For dinner we went to Pizza Rev. I had my usual.

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Yesterday we were up super early to take my daughter to the train to meet her friend a camp counselor who was taking them to their sleep away camp. 

I came home and had my usual breakfast:

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I went to Phillis Carey’s cooking class. The class was “Summer Salad Suppers”. The first said was Smoky Salmon and BLT Salad with Tomatoes, Avocado, Bacony Croutons and Creamy Lemon Dressing:

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This was awesome. The salmon and was great and the dressing was delicious. 

The second salad was Southwestern Chili-Lime Rubbed Chicken Romaine Salad with Black Beans, Avocado Salsa Dressing and Corn Salad:

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Yummy! Loved the dressing and corn salad!

The next salad was Vietnamese Shrimp and Rice Noodle Salad with Cucumbers, Carrots, Bean Sprouts, Fresh Herbs and Peanut Dressing:

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Loved this too! Another winning dressing!

Dessert was Key Lime Bars with Gingersnap Crust:

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Awesome and refreshing! 

Last night was Book Club. I made a plate of yummies and enjoyed a relaxing time with friends!

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Breakfast this morning: 

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I went to pick up my new car (no more broken windshield!) then headed to the gym for a workout on the treadmill. Lunch was Urban Plates:

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Tonight is “My Favorite Things” party at Cathi’s. Really looking forward to it!

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