Mexican Street Corn Dip

$To make Mexican Street Corn Dip, gather these ingredients: - 2 cups corn kernels (fresh or frozen) - 1 tablespoon olive oil - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional) - 1 cup sour cream - 1/2 cup mayonnaise - 1/2 cup crumbled cotija cheese - 2 tablespoons fresh lime juice - 2 green onions, chopped - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste Using fresh corn gives the dip a sweet bite. If fresh corn is not available, frozen corn works well too. Choose high-quality sour cream and mayonnaise for a creamy base. Cotija cheese adds a salty taste, so don’t skip it. Fresh lime juice adds brightness, and fresh herbs give a pop of flavor. If you want to switch things up, here are some easy swaps: - Use Greek yogurt instead of sour cream for a healthier option. - Swap mayonnaise for avocado for a creamy, plant-based choice. - Feta cheese can replace cotija if needed. - For a dairy-free option, use vegan sour cream and cheese. These substitutions maintain the dip's tasty essence while catering to different diets. {{ingredient_image_1}} To create this dip, we first roast the corn. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once the oil is hot, toss in two cups of corn kernels. You can use fresh or frozen corn. Cook for about five to seven minutes. Stir the corn often until it gets a nice char. This will add a deep flavor to your dip. Once done, remove it from the heat and let it cool. Next, grab a large bowl. In this bowl, mix one cup of sour cream and half a cup of mayonnaise. Add half a teaspoon of smoked paprika and a quarter teaspoon of cayenne pepper if you want some heat. Squeeze in two tablespoons of fresh lime juice. Season with salt and pepper. Stir everything together until it is smooth and creamy. Now, it’s time to add the corn! Fold in your roasted corn, half a cup of crumbled cotija cheese, two chopped green onions, and a quarter cup of chopped cilantro. Mix gently to keep the corn from breaking apart. Taste the dip and adjust the seasoning if you need to. Roasting corn is simple and fun. The key is to use a hot skillet. This helps to get that lovely char. If you want to add more flavor, you can sprinkle some salt on the corn while it cooks. This will help the corn taste even better. If you can, try to find fresh corn in the summer. It’s sweet and juicy, making your dip amazing. If you can’t find fresh corn, frozen corn works well too. Just make sure to thaw it first. You can also roast the corn on a grill for a smoky flavor. Just put the corn in a grill basket, and watch it closely. This method gives it a nice char and adds a great taste. Once you have mixed everything, cover the bowl with plastic wrap. Place the dip in the fridge for at least 30 minutes. This allows all the flavors to blend together. Chilling the dip makes it taste even better. If you have time, let it chill for a few hours or overnight. Before serving, give the dip a good stir. This helps to mix the ingredients back together. You can add more fresh cilantro or cotija cheese on top for a pretty look. Serve it with tortilla chips, veggies, or even on tacos. Enjoy your delicious Mexican street corn dip! To make the best Mexican street corn dip, start with fresh corn. Roasting the corn adds a nice char and flavor. Use a large skillet over medium-high heat. Add olive oil and the corn kernels. Cook them for 5 to 7 minutes. Stir often until they get slightly charred. Let them cool before mixing with other ingredients. This step makes a big difference. Mix the sour cream, mayonnaise, smoked paprika, lime juice, and salt in a bowl. Stir well to blend the flavors. Then, fold in the roasted corn and crumbled cotija cheese. Don't forget the green onions and cilantro. These fresh herbs add brightness to the dip. Taste and adjust the seasoning as needed. Chill the dip for at least 30 minutes. This helps the flavors meld together beautifully. Serve the dip in a colorful bowl to catch the eye. You can use tortilla chips for dipping. They add a nice crunch and flavor. Add a sprinkle of smoked paprika on top for extra color. If you want to impress, garnish with more cilantro and cotija cheese. This not only looks good but also adds freshness. Tortilla chips are a classic choice for this dip. However, you can also use fresh veggies. Carrot sticks, cucumber slices, or bell pepper strips work well. They offer a healthy crunch and balance the richness of the dip. For a fun twist, try serving with crispy pita chips. They add a different texture and flavor. Enjoy exploring these pairing options to find your favorite! Pro Tips Use Fresh Corn: For the best flavor and texture, use fresh corn when it's in season. If using frozen, make sure it's thawed and drained well. Customize Your Heat: Adjust the cayenne pepper according to your spice preference. If you like it mild, leave it out; if you love heat, add more! Chill for Flavor: Allowing the dip to chill for at least 30 minutes helps the flavors meld together beautifully, enhancing the overall taste. Garnish Generously: Don't skimp on the cilantro and cotija cheese when serving. A generous garnish adds color and elevates the presentation. {{image_2}} If you love heat, add more cayenne pepper. You can also mix in diced jalapeños. For an extra kick, try using hot sauce. Just a splash can change the flavor. This adds a nice fire to the dip. You can adjust the spice to your taste. To make this dip lighter, use Greek yogurt instead of sour cream. You can swap mayonnaise for plain yogurt too. This keeps the creaminess but cuts calories. Another option is to use less cheese. You can still enjoy the flavor without too much fat. For a plant-based dip, replace sour cream and mayonnaise with cashew cream. Blend soaked cashews with lime juice and water until smooth. Use nutritional yeast instead of cotija cheese for a cheesy taste. Add a bit of smoked paprika for depth. This way, you still get all the great flavors without any animal products. To keep your Mexican street corn dip fresh, store it in an airtight container. This helps seal in the flavor and prevents it from absorbing other fridge odors. Before you put it away, let it cool to room temperature. This step helps avoid condensation, which can make your dip watery. You can freeze this dip, but be aware that the texture may change. To freeze, place the dip in a freezer-safe container. Leave some space at the top for expansion. Make sure to label it with a date. It will be good for about three months. When you're ready to eat it, move it to the fridge overnight to thaw. To reheat, use a microwave-safe dish. Heat it in short bursts, stirring often. This method ensures even warming. If the dip seems thick after reheating, add a splash of sour cream or lime juice. Stir well to restore its creamy texture. Enjoy it warm with chips or veggies! Yes, you can use canned corn! Canned corn is easy and quick. Just drain and rinse it before adding it to the dip. This step helps remove extra salt and gives a fresher taste. However, I recommend fresh corn for the best flavor. Fresh corn gives a nice crunch and sweetness. If you choose frozen corn, make sure to thaw it first. You can serve this dip with many tasty options. Tortilla chips are a classic choice. They add a nice crunch. Veggies like carrots or bell peppers are also great for dipping. You can even use pita chips for a twist. This dip pairs well with cold drinks, too. Try it with lemonade or a light beer. The dip lasts about three to five days in the fridge. Keep it in an airtight container. This helps keep it fresh and tasty. Before serving again, give it a good stir. If it looks a bit thick, add a splash of lime juice or sour cream. Enjoy it as a snack or at your next party! We explored how to make a great Mexican Street Corn Dip. We checked the right ingredients, including quality and substitutions. I shared cooking steps and roasting tips for perfect corn. Then, we discussed serving ideas and variations like spicy and healthy options. Finally, I outlined how to store and reheat the dip. This tasty dip is easy to make and fun to share. Enjoy making it!$

Mexican Street Corn Dip

A creamy and flavorful dip inspired by Mexican street corn, perfect for parties and gatherings.

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Prep Time 10

Cook Time 10

Total Time 40

Course Appetizer

Cuisine Mexican

Servings 6

Calories 150 kcal

Ingredients

2 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 cup sour cream
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
2 tablespoons fresh lime juice
2 pieces green onions, chopped
1/4 cup fresh cilantro, chopped
to taste Salt and pepper

Instructions

In a large skillet over medium-high heat, add the olive oil. Once hot, add the corn kernels. Cook for about 5–7 minutes, stirring occasionally until the corn is slightly charred. Remove from heat and let cool slightly.
In a large bowl, combine the sour cream, mayonnaise, smoked paprika, cayenne pepper (if using), lime juice, salt, and pepper. Stir until well combined.
Fold in the roasted corn, crumbled cotija cheese, chopped green onions, and cilantro into the sour cream mixture. Adjust seasoning if necessary.
Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld.
Stir the dip before serving and garnish with additional cilantro and cotija cheese if desired.

Notes

Serve the dip in a colorful bowl with tortilla chips on the side. You can also sprinkle some smoked paprika on top for a pop of color and extra flavor.

Keyword appetizer, corn, dip, Mexican, party food