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Easy Mexican Street Corn Skillet Dip

An image of prepared Easy Mexican Street Corn Skillet Dip made with Campbell's® Cream of Chicken Soup, fresh corn, cotija cheese and more!
  • prep time: 10 min
  • total time: 25 min
  • serves: 8 people
  • calories: 166 1 serving

Mexican street corn is corn on the cob, blackened on the grill, slathered with a spicy, creamy sauce and sprinkled with tangy cheese.  This Easy Mexican Street Corn Dip recipe is just as delicious, but much faster and easier to make and serve.  Just toast the spices in the skillet, add the corn and let it char just enough to add some smoky flavor.  Stir in the soup, cheese, green onion and lime to transform the corn into a creamy dip in a skillet.  Obviously great as a dip with tortilla chips - you can also serve it as a side dish. Even better, it takes only 25 minutes to prepare!

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups fresh corn kernels (from about 5 large ears)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1/4 cup water
  • 1/2 cup crumbled cotija cheese or feta cheese
  • 8 chopped green onion (about 1 cup)
  • 3 teaspoons lime juice (amount divided in recipe steps below)
  • 1/4 cup chopped fresh cilantro (amount divided in recipe steps below)
  • 2 tablespoons sour cream

Instructions

  • Tips

    • Save time by using frozen roasted corn!  Using thawed frozen roasted corn (well drained) instead of fresh will save you prep time, and since it's already roasted you can save cooking time by skipping the charring step.

  • Step 1

    Heat a 9-inch cast iron skillet over medium heat.  Add the chili powder and cumin and cook and stir for 1 minute or until the spices are fragrant and toasted to a deeper brown.  Remove and reserve 1/2 teaspoon toasted spices.

  • Step 2

    Add the corn to the skillet and stir to coat with the spices.  Cook for 2 minutes, stirring occasionally.  Cook for another 5 minutes without stirring, until the corn starts to char slightly.

  • Step 3

    Add the soup and water to the skillet and heat to a boil, stirring occasionally.  Stir in all but 1 tablespoon of the cheese.  Stir in the green onions, 2 tablespoons cilantro and 2 teaspoons lime juice.  Season to taste with salt and pepper.

  • Step 4

    Stir the sour cream and remaining 1 teaspoon lime juice in a bowl until smooth.  Season to taste with salt.  Drizzle the sour cream mixture over the corn mixture.  Sprinkle with the reserved spices, remaining 1 tablespoon cheese and the remaining 2 tablespoons cilantro.  Serve with additional lime (cut into wedges), if desired.

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Calories 166
Total Fat 9 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 497 mg
Total Carb 18 g
Dietary Fiber 2 g
Sugar 5 g
Protein 6 g
Vitamin D 1 %DV
Calcium 11 %DV
Iron 4 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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