Mexican Street Corn Dip.
A creamy, flavorful dip inspired by Mexican street corn, perfect for parties and gatherings.
Equipment
- Grill or stovetop pan
- Mixing bowl
- Serving dish
Ingredients
- 2 cups corn fresh, frozen, or canned
- ½ cup Cotija cheese or feta as a substitute
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon chili powder or Tajín
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup chopped cilantro
- Optional 1 jalapeño, finely chopped
- Optional Bacon bits for garnish
Instructions
- **Roast the Corn:**
- - If using fresh corn, grill it for 8–10 minutes until slightly charred.
- - If using frozen corn, cook in a skillet for 5–7 minutes until slightly browned.
- - If using canned corn, drain and dry before toasting in a pan.
- **Prepare the Creamy Base:**
- - In a bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, chili powder, and salt.
- **Combine Ingredients:**
- - Add the roasted corn to the creamy mixture.
- - Stir in Cotija cheese and chopped cilantro.
- **Serve:**
- - Transfer to a serving bowl.
- - Garnish with extra cheese, chili powder, and cilantro.
- - Serve warm or cold with tortilla chips.
Notes
✅ Storage: Store in an airtight container in the fridge for up to 3 days.
✅ Serving Suggestions: Best served warm with tortilla chips or as a taco topping.
✅ Spice Level: Adjust heat by adding more or less chili powder or hot sauce.
✅ Serving Suggestions: Best served warm with tortilla chips or as a taco topping.
✅ Spice Level: Adjust heat by adding more or less chili powder or hot sauce.
