Description
This Mexican Street Corn Dip features a perfect blend of corn, jalapeño, and cotija cheese, delivering irresistible flavor and quick prep for any gathering!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups frozen or canned corn, thawed or drained well
- 1 jalapeño, seeds and ribs removed and 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 optional cayenne pepper. Sauté until the corn is charred, about 8 to 10 minutes.
- Remove from heat and stir in cotija cheese, sour cream, mayonnaise, cilantro, and lime juice.
- Taste and adjust the salt as needed.
- Serve warm or cold with tortilla chips.
Notes
Feel free to adjust the spiciness by adding more or less jalapeño.
This dip can be made ahead of time and served cold as well.
For a creamier texture, increase the sour cream amount.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg