Mexican Street Corn Dip
A creamy, zesty dip bursting with the sweetness of corn, tanginess of lime, and richness of cheese, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups corn (fresh, frozen, or canned, drained) The star of this dish, sweet corn adds a juicy crunch.
- 1 cup sour cream Brings a refreshing tang to the dip.
- 1 cup mayonnaise Adds a silky richness.
- 1 cup crumbled Cotija cheese (or feta cheese) Adds a nice salty flavor and texture.
- 1 teaspoon chili powder Introduces a warm, smoky note.
- 1 teaspoon cumin Gives the dip a deeper taste.
- 1 clove garlic, minced Infuses the dip with aromatic goodness.
- 2 tablespoons lime juice Adds brightness and zing.
- Salt and pepper to taste Essential seasonings.
- Fresh cilantro, chopped for garnish Adds color and freshness.
Instructions
Preparation
- If using fresh corn, shuck it and cut the kernels off the cob. For frozen corn, ensure it’s thawed and drained. If using canned corn, make sure it’s well-drained. Combine all the corn in a large mixing bowl.
- Add the sour cream and mayonnaise to the bowl. Using a spatula, mix until well-combined.
- Gently fold in the crumbled Cotija cheese (or feta) into the corn mixture.
- Incorporate the chili powder, cumin, minced garlic, and lime juice. Season with salt and pepper to taste. Mix thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, stir the dip well and garnish with chopped cilantro. Enjoy it chilled.
Notes
For extra creaminess, adjust the ratio of sour cream to mayonnaise. For heat, consider adding diced jalapeños or cayenne pepper. Store leftovers in an airtight container for up to three days.