Easy Mexican Street Corn Dip Recipe
This Easy Mexican Street Corn Dip offers all the vibrant flavors of traditional Mexican street corn in a creamy, shareable dip. Featuring sautéed fresh corn kernels, zesty lime, spicy jalapeño, and crumbly cotija cheese, this dip is perfect warmed or chilled and pairs wonderfully with tortilla chips for parties, game days, or casual snacking.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Corn Mixture
- 4 cups fresh corn kernels (about 4 cobs)
- 1 small garlic clove, minced
- A splash of olive oil (for sautéing)
Dip Ingredients
- 1 (4 oz) can diced green chilis, drained and rinsed (hot chiles recommended)
- ⅓ cup sour cream
- ½ cup cotija cheese, plus extra for garnish
- ¼ cup + 2 Tbsp cilantro, chopped
- 2 Tbsp red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Sauté the Corn and Garlic: Heat a splash of olive oil in a large skillet over medium-high heat. Add the fresh corn kernels and minced garlic, sautéing them until the corn is cooked through and slightly browned, about 2 to 3 minutes. This step enhances the sweetness and flavor of the corn. Transfer the cooked corn mixture to a large bowl.
- Mix the Dip Ingredients: To the bowl with the sautéed corn, add the drained diced green chilis, sour cream, cotija cheese, chopped cilantro, finely chopped red onion, deseeded and chopped jalapeño, lime juice, chili powder, and salt. Mix thoroughly until the sour cream is fully incorporated and all ingredients are evenly combined.
- Adjust Flavors: Taste the dip and adjust seasonings as desired. You can add an additional squeeze of lime juice or an extra handful of cilantro to brighten the flavors further.
- Serve: Garnish with extra cotija cheese. Serve the dip warm immediately with your favorite tortilla chips, or cover and refrigerate to serve chilled later.
Notes
- For a spicier dip, leave some or all of the jalapeño seeds in.
- Fresh corn can be substituted with frozen corn, thawed and drained.
- This dip can be served warm or cold depending on preference.
- If cotija cheese is unavailable, a crumbly feta can be used as an alternative.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Mexican street corn dip, elote dip, easy party dip, corn dip, cotija cheese dip, appetizer, vegetarian Mexican recipes
Find it online: https://tastewithamy.com/easy-mexican-street-corn-dip-recipe/
