Food and Recipes Dish Dips Cast-Iron Mexican Street Corn Cream Cheese Dip Be the first to rate & review! A classic Southern appetizer is a block of cream cheese and a jar of pepper jelly. It's always a winner and a crowd favorite from tailgates to baby showers. Now, bring that block of cheese to another beloved dish: Mexican street corn. The cream cheese is baked until it's warm and scoopable, and the corn and peppers get crisp and juicy in the hot skillet. Dive right into the cream cheese, scoop up some corn, and you have the perfect bite of this crowd-friendly appetizer. By Giovanna Vazquez Giovanna Vazquez Giovanna Vazquez has garnered over a decade’s worth of culinary experience. She has worked several different roles in almost every part of the industry. As a recipe developer she has created over hundreds of original recipes. Her skills exceed cooking and baking to encompass food styling and culinary nutrition. Southern Living's editorial guidelines Published on September 8, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 12 mins Total Time: 22 mins Servings: 8 to 10 Caitlin Bensel; Food Stylist: Torie Cox Ingredients 2 Tbsp. canola oil 1/2 to 1 tsp. crushed red pepper 3 cups fresh corn (from 3 ears) 1 Tbsp. chili powder 1 (4-oz.) jar chopped pimentos, drained 1 (8-oz.) pkg. cream cheese 1/4 cup crumbled cojita cheese 1/4 cup chopped fresh cilantro Lime wedges and tortilla chips, for serving Directions Make oil mixture: Preheat oven to 350°F. Heat oil in a shallow 10-inch cast iron skillet over medium heat. until it reaches 225°F to 250°F, 3 to 4 minutes; transfer to a small bowl. Add crushed red pepper. Set aside. Caitlin Bensel; Food Stylist: Torie Cox Cook corn: Add chili powder and shucked corn in same skillet; cook, stirring occasionally, until browned in spots, 5 to 6 minutes. Caitlin Bensel; Food Stylist: Torie Cox Remove pan from heat. Stir in pimentos until combined. Caitlin Bensel; Food Stylist: Torie Cox Bake cream cheese: Nestle cream cheese block in the center of corn mixture. Caitlin Bensel; Food Stylist: Torie Cox Bake in preheated oven until cheese is warmed through and lightly golden brown, about 10-15 minutes. Let cool slightly, about 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add toppings: Drizzle corn mixture with oil mixture. Caitlin Bensel; Food Stylist: Torie Cox Top with cotija cheese and cilantro. Serve with lime wedges and tortilla chips. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print