Description
This Street Corn Dip recipe is a flavorful and creamy dip that’s perfect for parties, potlucks, or as a tasty snack. Made with charred corn, tangy cotija cheese, and a hint of spice, it’s sure to be a crowd-pleaser.
Ingredients
Scale
Corn Mixture:
- 3 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon olive oil
Dip Base:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1 jalapeño, seeded and finely diced (optional)
- chopped green onions for garnish (optional)
Instructions
- Prepare Corn: If using fresh or thawed corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook for 6–8 minutes until lightly charred. Let cool slightly.
- Mix Dip Base: In a large bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until smooth.
- Combine Ingredients: Stir in the corn, cotija cheese, cilantro, lime juice, and jalapeño (if using). Mix until evenly coated.
- Serve: Transfer to a serving bowl, garnish with extra cheese, green onions, and chili powder if desired. Serve with tortilla chips, crackers, or veggies.
Notes
- Great make-ahead dip for parties and potlucks.
- You can use grilled corn on the cob for even more flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/3 cup
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
