Mexican Street Corn Dip
This Mexican Street Corn Dip is rich, tangy, and packed with bold flavors. Made with sweet corn, cotija cheese, lime, and chili for the ultimate dip.
Servings 8 servings
Calories 250kcal
Ingredients
- 4 cups corn kernels fresh, frozen and thawed, or drained canned corn
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese - crumbled, plus extra for topping
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- 1 lime Juice of 1 lime
- ¼ cup red onion - finely chopped
- ¼ cup cilantro - chopped fresh
- 1 small jalapeño finely minced (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Stir in the corn, cooking until lightly charred in spots, about 8–10 minutes.
- Remove from the heat, set aside to cool slightly.
- Stir the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and lime juice together in a large mixing bowl until smooth
- Fold in the cooled corn, red onion, cilantro, and jalapeño if using.
- Transfer to a serving bowl and top with extra cotija, a sprinkle of chili powder, and additional cilantro if desired.
- Serve warm or chilled with tortilla chips.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 551mg | Potassium: 164mg | Fiber: 2g | Sugar: 5g | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg | Net Carbohydrates: 13g