Mexican Street Corn Dip
My Mexican Street Corn Dip is a creamy, zesty appetizer made with sweet corn, lime, cilantro, and cotija cheese.
Ingredients
- 2 cans whole kernel sweet corn 15 ounces each
- 2 tbsp. butter
- 3 tbsp. Duke's Mayonnaise
- 3 tbsp. sour cream
- 3 tbsp. fresh cilantro chopped
- 1 tbsp. lime zest
- 1 tbsp. lime juice
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ c. cotija cheese crumbled
Instructions
- In a large skillet, melt the butter. Add both cans of corn and cook for about 5 minutes. Remove from heat and allow to cool.
- Once cooled, transfer corn to a large bowl. Add in mayonnaise, sour cream, cilantro, lime zest, lime juice, chili powder garlic powder and cotija cheese.
- Mix until well combined, then transfer to a serving dish. Serve with tortilla chips or crackers.
Notes
- Drain the corn really well before cooking. Too much liquid can dilute the dip and prevent it from being creamy.
- Let the corn cool slightly before mixing everything together so the mayo and sour cream don’t melt or separate.
- Taste and adjust at the end. Lime juice, salt, and chili powder can be tweaked depending on how bold you want the flavors.
- Crumble the cotija finely so it spreads evenly throughout the dip instead of clumping.
- For extra depth, lightly char the corn in the skillet before removing it from the heat.
- Make it ahead if needed. The flavors get even better after chilling for 30–60 minutes in the fridge.
Nutrition
Calories: 194kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 19mgSodium: 223mgPotassium: 294mgFiber: 3gSugar: 5gVitamin A: 935IUVitamin C: 8mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!