Creamy Mexican Street Corn Dip
This crowd pleasing dip captures all the sweet and spicy magic of street corn in an easy scoopable form.
recipesbynani.comMexican street corn dip is one of my favorite things to bring to a summer barbecue or a cozy game night. It has that wonderful balance of charred corn, tangy lime, and creamy cheese that makes it hard to stop eating once you start.
My best tip is to use fresh corn cut right off the cob if it is in season. If you are in a rush or it is the middle of winter, a bag of frozen corn works perfectly well too. Just make sure to get a nice golden sear on those kernels for the best flavor.
🧺 Ingredients
- 4 cups corn kernels
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 fresh lime, juiced
- Salt to taste
👩🍳Instructions
- 1
Melt the butter in a large skillet over medium high heat.
- 2
Add the corn to the skillet and cook without stirring for a few minutes until it gets a nice charred golden color.
- 3
Stir the corn and continue cooking for another 5 minutes until tender, then remove from the heat and let it cool slightly.
- 4
In a large bowl, whisk together the mayonnaise, sour cream, garlic, chili powder, paprika, and lime juice.
- 5
Fold in the cooked corn, most of the cotija cheese, and the fresh cilantro.
- 6
Taste the dip and add a pinch of salt if you think it needs it.
- 7
Transfer the dip to a serving dish and top with the remaining cotija cheese and a little extra cilantro.
💡 Tips
Serve this dip warm or cold with sturdy tortilla chips. If you have leftovers, keep them in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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