Description
This Mexican Street Corn Dip is an addictive and easy-to-make appetizer. It features sweet corn, fresh cilantro, cheddar cheese, cotija cheese, and a blend of savory seasonings, inspired by the popular Mexican elote dish.
Ingredients
Scale
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon cayenne pepper
- Olive oil (for charring corn)
Instructions
- If using fresh corn, cut kernels off the cob. If using canned corn, drain it well.
- Optional: Heat a small amount of olive oil in a skillet over high heat. Add the corn and sauté, stirring regularly, until browned and slightly charred. Remove from heat and let cool.
- In a large mixing bowl, combine the corn (charred or uncharred) with sour cream, mayonnaise, shredded cheddar cheese, chopped cilantro, lime juice, chili powder, garlic powder, smoked paprika, salt, and cayenne pepper.
- Mix all ingredients well until thoroughly combined.
- Transfer the Mexican street corn dip to a serving bowl.
- Garnish with crumbled cotija cheese, additional fresh cilantro, and an extra sprinkle of smoked paprika, cayenne pepper, or Tajin, if desired.
Notes
- You can use fresh, canned, or frozen corn.
- Substitute plain Greek yogurt for sour cream for a lighter option.
- Tajin seasoning can be used instead of chili powder and cayenne pepper.
- Any type of shredded cheese like Colby Jack, Monterey Jack, or a Mexican blend works well.
- Add diced green chiles, chopped jalapeño, or chopped red or green bell pepper for extra flavor and texture.
- Sliced green onions or chives can be used as a substitute for cilantro.
- Adjust the creaminess by varying the amounts of sour cream and mayonnaise.
- Add a few dashes of your favorite hot sauce for more heat.
- Queso fresco can be substituted for cotija cheese.
- Leftover Mexican Street Corn Dip can be stored in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for charring corn, optional)
- Category: Appetizer
- Method: Mixing, Stovetop (optional)
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/8 of the dip
- Calories: 194 kcal
- Sugar: 2 g
- Sodium: 425 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.03 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 26 mg