Description
This Mexican Street Corn Dip stands out with its irresistible mix of flavors and simple preparation. Packed with sweet corn, spicy jalapeño, creamy Cotija cheese, and zesty lime, this dip makes for a fantastic appetizer that’s perfect for parties or a cozy night in.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups frozen or canned corn, thawed or drained well
- 1 jalapeño, seeds and ribs removed and diced small
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon kosher 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) to the skillet and sauté until the corn is charred, about 8-10 minutes.
- Remove from heat and stir in Cotija cheese, sour cream, mayonnaise, chopped cilantro, and lime juice.
- Taste and adjust salt if necessary.
- Serve warm or cold with tortilla chips.
Notes
For a spicier dip, leave some seeds in the jalapeño.
This dip can be made ahead of time and served cold or reheated.
Feel free to add more lime juice for extra zest.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg