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Taco-Spiced Tortilla Chips With Street Corn Dip

Under 30 minutes


for 4 servings

  • vegetable oil, for frying

Street Corn Dip

  • 2 tablespoons McCormick® chili powder
  • 2 teaspoons McCormick® Smoked Paprika
  • ½ teaspoon McCormick® Ground Cayenne Red Pepper
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, roughly chopped
  • 10 oz frozen roasted corn kernels (285 g), thawed
  • 4 oz cream cheese (110 g), softened
  • ½ cup sour cream (120 g)
  • ⅓ cup full-fat greek yogurt (80 g)
  • ½ teaspoon McCormick® Pure Ground Black Pepper
  • 1 lime, zested
  • 1 lime, juiced
  • 2 tablespoons salted butter, melted, hot
  • 1 teaspoon McCormick® Crushed Red Pepper
  • ½ cup crumbled cotija cheese (75 g)

Taco-Spiced Tortilla Chips

  • 1 oz McCormick® Original Taco Seasoning Mix (25 g)
  • 1 tablespoon kosher salt
  • 30 corn tortillas, 5 1/2-in (13-cm), each cut into 6 triangles

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  1. Fill a medium pot about a third of the way with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
  2. Make the street corn dip: In a small bowl, combine the McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cayenne Red Pepper, and 1 teaspoon of salt.
  3. Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the onion and garlic and sauté until tender, about 3 minutes. Add the corn and half of the spice mixture (reserve the rest for serving) and toss until combined, about 1 minute. Continue cooking for about 2 minutes, or until the corn kernels are tender.
  4. Remove the pan from the heat and stir in the cream cheese, sour cream, Greek yogurt, remaining teaspoon of salt, McCormick® Pure Ground Black Pepper, lime zest, and lime juice until evenly incorporated. Transfer the dip to a serving bowl and set aside.
  5. Make the taco-spiced tortilla chips: In a small bowl, mix together the McCormick® Taco Seasoning and salt.
  6. Line a large bowl with a double layer of paper towels.
  7. Working in batches to avoid overcrowding the pot, fry the tortilla triangles in the hot oil until golden brown, 3–4 minutes. Transfer the fried tortilla chips to the paper towel-lined bowl and sprinkle ½–1 tablespoon of the taco seasoning mix, tossing until the chips are well-coated. Transfer the chips to a separate large bowl for serving and repeat frying and tossing the remaining tortilla triangles.
  8. Just before serving, in a small bowl, stir together the hot melted butter, the remaining street corn spice mixture, and the McCormick® Crushed Red Pepper. Pour the butter mixture over the corn dip, then sprinkle the top with the Cotija cheese.
  9. Serve the street corn dip with the taco-spiced chips.
  10. Enjoy!
Taco-Spiced Tortilla Chips With Street Corn Dip