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Mexican Street Corn Dip

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A creamy and flavorful Mexican Street Corn Dip made with sweet corn, tangy lime, and a hint of spice, perfect for parties or as a bold side dish.

Ingredients

  • 3 cups corn kernels (fresh, canned, or frozen)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese or feta
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, finely chopped (optional)

Instructions

  1. If using fresh or frozen corn, cook it in a skillet over medium-high heat until lightly charred, then let it cool slightly.
  2. In a large bowl, mix together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
  3. Add the cooked corn and stir until well coated.
  4. Fold in the crumbled cheese and chopped cilantro.
  5. Add jalapeño if desired for extra heat.
  6. Mix until evenly combined.
  7. Taste and adjust seasoning if needed.
  8. Serve immediately or chill for 30 minutes for enhanced flavor.

Notes

  • Use Greek yogurt instead of sour cream for a lighter option.
  • Grill the corn for a smoky flavor.
  • Drain canned corn thoroughly to avoid excess moisture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Stir before serving as ingredients may settle.
  • Serve with tortilla chips, crackers, or fresh vegetables.

Nutrition

Find it online: https://thefamilycooking.com/mexican-street-corn-dip-2/