MEXICAN STREET CORN DIP
Mexican Street Corn Dip is a creamy, cheesy, and zesty appetizer inspired by classic elote. Packed with corn, lime, and spices, it’s perfect for parties.
Ingredients
For the Dip:
- 3 cups corn kernels fresh, canned (drained), or frozen (thawed)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese crumbled
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro chopped
- 1 clove garlic minced
- salt and pepper to taste
For Topping (Optional):
- extra cotija cheese for topping
- chili powder for garnish
- lime wedges for serving
Instructions
Cook Corn:
- In a skillet over medium heat, cook corn kernels until lightly charred, about 5–7 minutes. Let cool slightly.
Prepare Base:
- In a large bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, and smoked paprika until smooth.
Combine Ingredients:
- Add cooked corn, cotija cheese, and cilantro. Stir until well combined.
Season Dip:
- Season with salt and pepper to taste. Mix well.
Serve:
- Transfer to a serving dish and top with extra cotija cheese and chili powder if desired. Serve with chips or veggies.
Notes
- Make Ahead: Prepare a few hours in advance and refrigerate before serving.
- Variations: Add diced jalapeños for extra heat.
- Serving Suggestions: Serve with tortilla chips, crackers, or fresh veggies.
- Allergy-Friendly: Use dairy-free alternatives if needed.
- Storage Tips: Store in the refrigerator for up to 3 days in an airtight container.