Description
This street corn dip recipe is a flavorful and creamy appetizer that’s perfect for parties or gatherings. Made with charred corn, cotija cheese, and a blend of spices, this Mexican-American inspired dip is sure to be a crowd-pleaser.
Ingredients
Scale
Corn Dip:
- 4 cups corn kernels (fresh, frozen, or canned – if using frozen, thaw first)
- 1 tablespoon olive oil
Dressing:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Cook Corn: Heat olive oil in a large skillet over medium-high heat. Add corn and cook until slightly charred, about 6 to 8 minutes. Let cool.
- Prepare Dressing: In a bowl, mix mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, salt, and pepper.
- Combine Ingredients: Stir in cooled corn, cilantro, and jalapeño. Mix well.
- Serve: Transfer to a bowl, top with extra cheese or cilantro if desired. Serve with chips or veggies.
Notes
- For a lighter dip, use Greek yogurt instead of sour cream.
- You can add black beans or red onion for extra flavor and texture.
- Best served the same day, refrigerate leftovers for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
