Description
This Mexican Street Corn Dip is bursting with flavor, featuring sweet corn, spicy jalapeño, and creamy Cotija cheese. It’s an effortless dish that’s perfect for parties, gatherings, or a delightful snack anytime. Serve it warm or cold with tortilla chips for a crowd-pleaser that’s both comforting and easy to make.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups frozen or canned corn, thawed or drained well
- 1 jalapeño, seeds and ribs removed, diced small
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper, optional
- 3/4 cup cotija cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the corn, jalapeño, garlic, chili powder, salt, cumin, and cayenne pepper if using, and sauté until the corn is charred, about 8 to 10 minutes.
- Remove from the heat and stir in the Cotija cheese, sour cream, mayonnaise, chopped cilantro, and lime juice. Taste and add more salt if needed.
- Serve warm or cold with tortilla chips.
Notes
For extra flavor, consider adding smoked paprika to the mix.
This dip can be made ahead of time and stored in the fridge for up to 3 days.
Feel free to adjust the amount of jalapeño based on your heat preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg