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Street Corn Cheese

A creamy and cheesy dish inspired by street vendors, perfect for any gathering or as a comforting side at home.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh sweet corn, husked and cleaned Use fresh corn for the best flavor.
  • 1 cup cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
Spices and Seasonings
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 tablespoon lime juice
  • to taste Salt and pepper
Garnish
  • to taste Fresh cilantro, chopped For garnish

Method
 

Preparation
  1. Husk the corn on the cob and remove any silk. You can either leave the corn on the cob or cut the kernels off if you prefer.
  2. Boil a large pot of water. Add the corn and cook for about 5-7 minutes, or until tender. Drain and set aside.
Make the Cheese Sauce
  1. In a medium bowl, combine the softened cream cheese and sour cream until smooth. Stir in the cheddar cheese, garlic powder, chili powder, lime juice, salt, and pepper. Mix until everything is well incorporated.
Combine and Serve
  1. Add the cooked corn into the cheese mixture, stirring gently until the corn is well coated.
  2. Transfer the mixture to a serving dish and garnish with fresh cilantro. Serve warm for the best experience and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave, stirring every 30 seconds.