Mexican Street Corn Dip

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Mexican Street Corn Dip

This Mexican Street Corn Dip has quickly become my new favorite. It has all the delicious flavors of Mexican Street Corn, but in a delicious dip.

Prep Time5

Cook Time12

Total Time17

Servings: servings

Calories: 258kcal

Author: Lisa Longley

Ingredients

2 tablespoons unsalted butter (540 grams)
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 or 1/2 teaspoon table salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper optional
3/4 cup Cotija cheese (84 grams)
1/2 cup sour cream see note (120 grams)
1/4 cup mayonnaise (60 grams)
1/4 cup chopped cilantro (4 grams)
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 powder if using. Saute until the corn is charred, about eight to ten minutes.
2 tablespoons unsalted butter, 4 cups frozen or canned corn, 1 jalapeño, 2 garlic cloves, 2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper
Remove from the heat and stir in the Cotija, sour cream, mayonnaise, cilantro, and lime juice. Taste and add more salt if needed.
3/4 cup Cotija cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice
Serve warm or cold with tortilla chips.

Notes

While in many of my recipes you can easily swap in low fat sour cream and low fat mayonnaise, in this recipe I recommend sticking with full fat as lime juice in the dip can make the low fat versions separate.

Nutrition