Ingredients:
- 1 lime
- 4 (1 oz) cream cheese
- 2 oz feta
1. Prep ingredients
Preheat oven to 400℉ with a rack in the center. Finely grate all of the lime zest. Cut lime into 4 wedges; reserve 1 wedge and squeeze juice from remaining wedges. Pick cilantro leaves from half of the stems; finely chop remaining leaves and stems.
2. Bake tortilla chips
Stack tortillas, then cut into 4 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil; season with salt and pepper. Bake on center oven rack until golden brown and crisp, stirring halfway through cooking time, 15–20 minutes (watch closely as ovens vary).
3. Cook corn
In a medium skillet, melt 4 tablespoons butter over medium-high heat. Add corn; cook, stirring occasionally, until softened, tender, and just starting to brown, 4–5 minutes. Add half of the chili powder; cook until aromatic, about 1 minute.
In a food processor or blender, combine all of the cream cheese, lime juice and zest, and ⅔ of the corn; blend until smooth. Add chopped cilantro leaves and stems; pulse 5–6 times until evenly incorporated. Season to taste with salt and pepper.
5. Assemble & serve
Spoon dip into a serving bowl; use back of a spoon to make a shallow indentation in the center. Spoon remaining corn into center; crumble feta over top. Serve Mexican street corn dip with cilantro leaves and chili powder sprinkled over top. Serve tortilla chips and lime wedge alongside. Enjoy!
6. Add some heat!
Feel free to add some hot sauce, or even crush up your favorite spicy chips and sprinkle it on top.