Description
This Mexican Street Corn Dip is special for its burst of flavors from charred corn, spicy jalapeño, and creamy textures. Perfect for gatherings or as a snack, it’s easy to prepare and a crowd-pleaser!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups frozen or canned corn, thawed or drained well
- 1 jalapeño, seeds and ribs removed, 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 pepper if using. Sauté until the corn is charred, about eight to ten minutes.
- Remove from heat and stir in Cotija, sour cream, mayonnaise, cilantro, and lime juice. Taste and add more salt if needed.
- Serve warm or cold with tortilla chips.
Notes
Try using fresh corn if available for an even better taste.
Adjust the spice level by adding more or less jalapeño or cayenne pepper.
This dip can be prepared a day in advance and served cold or reheated.
Nutrition
- Serving Size: 1/2 cup
- Calories: 255
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg