Go Back

Street Corn Cheese

A cheesy twist on traditional street corn, this delicious dish features corn kernels coated in a rich, creamy cheese sauce that's perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh, frozen, or canned) If using canned corn, make sure to drain.
  • 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lime juice
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional) Use for a vibrant touch when serving.

Method
 

Preparation
  1. If using fresh corn, remove the kernels from the cob. If using frozen or canned corn, make sure to drain if canned.
  2. In a mixing bowl, combine the softened cream cheese and mayonnaise until well blended.
  3. Stir in the shredded mozzarella and grated Parmesan cheese, making sure it’s mixed evenly with the creamy base.
  4. Add the chili powder, garlic powder, lime juice, salt, and pepper to the mixture, and mix well to ensure even seasoning.
  5. Gently fold in the corn kernels into the creamy cheese mixture.
  6. Transfer the mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the top is bubbly and golden.
  7. Remove from the oven and top with fresh cilantro for a vibrant touch.
  8. Allow to cool slightly before serving. Enjoy warm with tortilla chips or as a side dish.

Notes

For best results, allow the cheese to melt thoroughly for a creamy texture. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat in the oven until bubbly.