Embark on a flavor-packed journey with our delectable Mexican Street Corn Dip. This crowd-pleasing appetizer captures the essence of vibrant street food with its sweet corn, creamy texture, and bold blend of chili and lime flavors. Perfect for parties or casual gatherings, this dip is a true celebration of Mexican culinary delights. Let’s dive into the preparation and savor the taste of the streets with every chip-dipping moment.
Ingredients:
- 4 cups corn kernels (fresh, canned, or thawed from frozen)
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese (or feta if Cotija is unavailable)
- 1/2 tsp chili powder, more for garnish
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Juice of 1 lime
- Salt to taste
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Additional Cotija cheese and cilantro for garnish
Directions:
- Cook the Corn:
Heat olive oil in a large skillet over medium heat. Add corn and cook until it begins to char slightly, stirring occasionally. This should take about 7-10 minutes. Let it cool slightly. - Mix the Creamy Mixture:
In a large bowl, combine mayonnaise, sour cream, 1/2 cup Cotija cheese, chili powder, garlic powder, paprika, lime juice, and salt. Mix well. - Combine Corn with Creamy Mixture:
Add the cooled corn to the bowl with the creamy mixture. - Add Cilantro and Green Onions:
Stir in chopped cilantro and green onions. - Garnish and Serve:
Transfer the dip to a serving bowl. Garnish with additional Cotija cheese, cilantro, and a sprinkle of chili powder. - Serve and Enjoy:
Serve the dip warm or at room temperature with tortilla chips.
Tips:
- Experiment with grilled corn for an extra smoky flavor.
- Adjust the level of chili powder to suit your spice preference.
- Prepare the dip in advance and refrigerate, allowing the flavors to meld for an even tastier experience.
Conclusion:
Experience the essence of Mexican street food with our Mexican Street Corn Dip—a harmonious blend of sweet corn, creamy textures, and bold spices. Whether shared among friends or enjoyed solo, this crowd-pleaser is sure to transport your taste buds to the lively streets of Mexico. Elevate your gatherings with this irresistible dip that brings the spirit of celebration to any occasion.
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Mexican Street Corn Dip
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Description
This Mexican Street Corn Dip is a creamy, tangy, and slightly spicy appetizer inspired by the flavors of elote, the classic Mexican street food. Loaded with roasted corn, cotija cheese, and a zesty lime crema, it’s perfect for dipping with tortilla chips or fresh veggies. A guaranteed crowd-pleaser for any gathering!
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil (if roasting fresh or frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice (about 2 limes)
- 1/2 tsp chili powder (plus more for garnish)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 jalapeño, finely diced (optional, for heat)
For Serving:
- Tortilla chips, pita chips, or fresh vegetables
Instructions
-
Roast the Corn (if fresh or frozen):
- Heat a large skillet over medium-high heat and add the olive oil. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Let cool slightly.
-
Prepare the Dressing:
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
-
Combine the Dip:
- Add the roasted (or canned) corn, crumbled cotija cheese, chopped cilantro, and diced jalapeño (if using) to the bowl. Mix well to combine.
-
Garnish:
- Transfer the dip to a serving bowl. Sprinkle with extra chili powder, cotija cheese, and cilantro for garnish.
-
Serve:
- Serve immediately with tortilla chips or fresh veggies. For a chilled dip, refrigerate for 30 minutes before serving.
Notes
- For extra flavor, grill the corn on the cob before cutting off the kernels.
- Adjust the spice level by adding more or less jalapeño or chili powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.