Mexican Corn Dip/Cowboy Corn Dip 🤠🌽🌶🍅🧀

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar salty flavor at a lower cost

Combine boiled corn and barbecue sauce in a bowl.

In a separate bowl, mix mayonnaise and mascarpone cheese.

Grate adam cheese and mozzarella cheese, keeping them separately.

Separate the white and green parts of the green onion.

Chop fresh jalapeno pepper and jalapeno pickle for seasoning.

Add peanut oil to a 12-inch cast iron skillet and heat.

Saute the white part of the green onion in the skillet.

Add boiled corn to the skillet and stir for a couple of minutes.

Add cayenne pepper, black pepper, salt, and steak house seasoning to the skillet and saute for a second.

Add chopped jalapeno pepper and jalapeno pickle to the skillet and stir for a minute.

Turn off the flame and add mascarpone cheese, fresh cream, mozzarella cheese, and mayonnaise to the skillet.

Sprinkle half of the grated cheese on top and reserve the other half for later.

Notice the cheese becoming stringy and stretchy as it combines with the heat.

Sprinkle some green onion on top with the remaining cheese and more green onions.

Turn the gas on to a very low flame and sprinkle sriracha sauce on top.

Cover the skillet and cook until the cheese is melted and the dip is bubbling, about 5 to 8 minutes.

Check to see if the cheese is melted and the dip is bubbling before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens