Description
This Irresistible Street Corn Dip takes all the bold, smoky, and creamy flavors of Mexican street corn and transforms them into a warm, cheesy dip that’s perfect for parties, game days, or casual snacking. Sweet corn is combined with a creamy, tangy mixture of mayo, sour cream, and cotija cheese, then finished with fresh lime juice, chili powder, and a bit of heat. Serve it hot or cold with tortilla chips or fresh veggies for dipping.
Ingredients
3 cups corn kernels (fresh, canned, or frozen and thawed)
1 tablespoon butter
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled cotija cheese
1 jalapeño, seeded and finely chopped
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Juice of 1 lime
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack or mozzarella cheese (optional, for baked version)
Instructions
Heat a skillet over medium-high heat and add the butter. Once melted, add the corn and sauté for 5 to 7 minutes until slightly charred, stirring occasionally. Remove from heat and let cool slightly.
In a large bowl, combine the mayonnaise, sour cream, cotija cheese, jalapeño, chili powder, smoked paprika, lime juice, salt, and pepper. Stir in the charred corn and mix well until everything is coated.
If serving cold, fold in chopped cilantro, spoon into a serving dish, and refrigerate until ready to serve.
For a warm dip, transfer the mixture to an oven-safe dish, top with shredded Monterey Jack or mozzarella cheese, and bake at 375°F for about 10 to 15 minutes until bubbly. Top with cilantro before serving.
Notes
Cotija cheese adds authentic flavor, but feta can be used as a substitute if needed. Adjust the heat level by keeping or removing the jalapeño seeds, or add hot sauce for extra spice. For best flavor, use fresh grilled corn when in season. This dip can be served warm, cold, or at room temperature and travels well for potlucks or outdoor gatherings.