Description
This Mexican Street Corn Dip is the ultimate crowd-pleaser with its irresistible flavor and simple prep. Loaded with corn, jalapeño, and cotija cheese, it’s perfect for gatherings or enjoying at home.
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 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 if using. Saute until the corn is charred, about 8 to 10 minutes.
- Remove from the heat and stir in the cotija, sour cream, mayonnaise, cilantro, and lime juice.
- Taste and adjust salt as needed.
- Serve warm or cold with tortilla chips.
Notes
Feel free to adjust the level of spiciness by adding more or less jalapeño.
This dip can be served cold or warm, making it versatile for any occasion.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg