Mexican Street Corn Dip
If you're looking for a crowd-pleasing dip that will leave everyone reaching for more, this Mexican Street Corn Dip is a must-try.
Equipment
- Mixing Bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Citrus Juicer
- Knife and Cutting Board
- Serving dish
Ingredients
For the Dip:
- 2 cups of cooked corn frozen or fresh
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 cup of cotija cheese or feta cheese as an alternative
- 1/4 cup of fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon chili powder or more for extra spice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Serving:
- Tortilla chips crackers, or fresh veggies like bell peppers and carrots for dipping
Instructions
Step 1: Prepare the Corn
- If using fresh corn: Remove the husks and silk from the corn cobs. Cut the kernels off by placing the cob upright in a large bowl or on a cutting board, and use a sharp knife to slice down the sides. Aim to get about 2 cups of corn.
- If using frozen corn: Measure out 2 cups of frozen corn and cook it according to the package instructions. Usually, this means either microwaving or boiling it for 3-4 minutes. Drain well, making sure there’s no excess water.
- Pro Tip: If you're using fresh corn, you can also grill it for a smoky flavor before cutting off the kernels. Just grill for about 5 minutes on each side until you see nice grill marks.
Step 2: Mix the Creamy Base
- In a large mixing bowl, combine 1/2 cup of mayonnaise and 1/2 cup of sour cream. Stir until both are completely blended together into a smooth, creamy base.
- Pro Tip: For extra creaminess, you can add a splash of milk or cream if the mixture feels too thick.
Step 3: Add the Flavor
- Stir in the 1 cup of crumbled cotija cheese (or feta), 1/4 cup chopped cilantro, and the juice of 1 lime into the mayo-sour cream mixture.
- Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. Mix well until all the ingredients are evenly distributed.
- Pro Tip: If you want more heat, add a pinch of cayenne pepper or a chopped jalapeño to the mix for an extra kick.
Step 4: Add the Corn
- Gently fold the corn into the creamy mixture. Stir carefully to ensure the corn is evenly coated with the dip. You want to make sure the corn stays whole, so avoid over-mixing.
- Pro Tip: For a fun texture contrast, leave a few whole kernels to mix in at the end after most of the corn is stirred in. It adds a nice burst of corn when you dip!
Step 5: Taste and Adjust
- Give the dip a taste and adjust the seasoning if needed. If you like it tangier, add more lime juice. If it’s not spicy enough, sprinkle in a bit more chili powder or hot sauce.
Step 6: Serve and Enjoy!
- Transfer the dip to a serving bowl, and it’s ready to serve! You can top it with a little extra cotija cheese and cilantro for garnish if you want to make it look even more delicious.
- Serve with tortilla chips, crackers, or fresh veggies like sliced bell peppers, cucumbers, or carrots.
- Pro Tip: This dip can be made ahead of time! Just cover it with plastic wrap and refrigerate for an hour or two before serving. It will help the flavors to meld together even more.
Notes
Nutritional Value (Per serving)
- Calories: ~220–250 kcal
- Fat: ~18–20g
- Saturated Fat: ~6g
- Carbohydrates: ~10–12g
- Sugar: ~2g
- Protein: ~5–6g
- Fiber: ~1–2g
- Sodium: ~300–400mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.