Mexican Street Corn Dip
A delicious and quick Mexican street corn dip featuring creamy, zesty ingredients that bring the vibrant flavors of street food to your home.
Ingredients
For the Dip
- 2 cups corn (fresh, frozen, or canned) If using fresh corn, grill or boil until tender.
- 1 cup sour cream
- 1 cup mayonnaise Can substitute with Greek yogurt for a healthier version.
- 1 cup cotija cheese, crumbled Can substitute with feta cheese.
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper Adjust according to spice preference.
- 1 tablespoon lime juice Consider zesting the lime for enhanced flavor.
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Tortilla chips, for serving
Instructions
Preparation
- If using fresh corn, grill or boil the corn until tender. Allow it to cool slightly, then cut the kernels off the cobs.
- In a large mixing bowl, combine the cooked corn with sour cream, mayonnaise, half of the cotija cheese, chili powder, smoked paprika, cayenne pepper, lime juice, and cilantro. Mix well until everything is evenly coated.
- Taste the mixture and season with salt and pepper according to your preference.
- Transfer the dip to a serving dish. Top with the remaining cotija cheese and a sprinkle of extra cilantro for garnish.
Serving
- Serve immediately with tortilla chips or refrigerate for later use.
Notes
For a festive touch, consider adding sliced jalapeños or lime wedges on the side. This dip is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3 to 4 days.