Recipe Image
Recipe Description
<p>This creamy street corn dip combines grilled corn, cheeses, and spices, baked until bubbly, and is perfectly paired with LAY'S® Wavy Hickory BBQ Flavored Potato Chips for a smoky, savory appetizer.</p>
Recipe Total Time
60 min
Recipe Prep Time
15 min
Recipe Cook Time
45 min
Recipe Servings
12
Recipe Is Featured
No
Recipe Featured Order
1
appearances as a recommendation
0
Recipe Unique ID
recipe-1738789850-67a3d3da614d1
Featured Product Title
LAY'S® Wavy Hickory BBQ Flavored Potato Chips
Featured Product URL
https://www.lays.com/products/lays-wavy-hickory-bbq-flavored-potato-chips
Featured Product Image URL
https://cms.lays.com/sites/lays.com/files//2025-12/Lays_XL_Wavy_HickoryBBQ_Laydown.png
Popular Dish
Holidays and Seasons
Meal
Snack Recipes
Recipe Ingredients
<strong>1 bag (7 oz)</strong> <a href="https://www.lays.com/products/lays-wavy-hickory-bbq-flavored-potato-chips">LAY'S® Wavy Hickory BBQ Flavored Potato Chips</a>
<strong>3-5 ears</strong> fresh corn
<strong>8 oz</strong> cream cheese, softened
<strong>1/4 cup</strong> mayo
<strong>3/4 cup</strong> Mexican crema
<strong>1 cup</strong> shredded cheddar cheese
<strong>1/2 cup + 3 tbsp</strong> Cotija cheese
<strong>1/4 cup</strong> pickled jalapeños, chopped
<strong>2 tbsp</strong> lime juice
<strong>3/4 tsp</strong> garlic powder
<strong>1/2 tsp</strong> chili powder
<strong>1/4 cup + garnish</strong> cilantro, chopped
<strong>1/2 tbsp</strong> chili lime seasoning
<strong>To garnish</strong> hot sauce (optional)
Recipe Directions
Preheat grill to medium-high heat.
Prepare the corn by pulling the husks away from the cob and removing the silks. Grill the corn until lightly charred and tender.
Once cooked, remove from the grill and allow to cool slightly before carefully cutting the kernels away from the cob. (*Alternatively, you can replace the grilled corn with canned, drained corn kernels.)
In a bowl, add the kernels, softened cream cheese, mayo, crema, shredded cheese, 1/4 cup Cotija, chopped jalapeños, lime juice, garlic powder, and chili powder. Mix well to combine.
Transfer into a 10 inch cast iron skillet or similar heat-safe dish, and smoke at 300°F for 30-40 minutes or until the dip reaches your desired level of smokiness, or bake in a 375°F oven until warm and bubbly.
Carefully remove from the heat, stir in 1/4 cup chopped cilantro and garnish with a sprinkle of chili lime seasoning, remaining Cotija, drizzle of hot sauce, and fresh cilantro sprigs.
Serve with LAY'S® Wavy Hickory BBQ potato chips for delicious dipping!