Description

This flavorful Street Corn Dip recipe brings the delicious taste of Mexican street corn to your party table. Made with charred corn kernels, creamy mayonnaise and sour cream, tangy cotija cheese, and a hint of chili powder and lime, this dip is a perfect appetizer served with tortilla chips or fresh veggies. It’s easy to prepare on the stovetop and can be enjoyed chilled or at room temperature.

Ingredients

Scale

Main Ingredients

4 cups corn kernels (fresh, frozen, or canned – if using frozen, thaw first)
1 tablespoon olive oil
1/3 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese (crumbled)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
1 jalapeño (seeded and finely chopped, optional)

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Instructions

Heat the corn: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it’s slightly charred, about 6 to 8 minutes. Remove from heat and let cool for a few minutes.
Prepare the creamy mixture: In a large bowl, combine the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, salt, and black pepper.
Mix the dip: Stir in the cooled corn, chopped cilantro, and jalapeño if using. Mix well until everything is evenly coated.
Serve: Transfer to a serving bowl and top with extra cotija cheese, chili powder, or cilantro if desired. Serve chilled or at room temperature with tortilla chips or sliced veggies.

Notes

For a lighter dip, substitute Greek yogurt in place of sour cream.
You can add black beans or diced red onion for extra flavor and texture.
Best served the same day but can be stored in the fridge for up to 2 days.