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–+ servings
Mexican Street Corn Dip

Creamy Mexican Street Corn Dip Everyone Will Love

This Mexican Street Corn Dip is a creamy, zesty blend of corn, lime, and cotija cheese that's a crowd favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 dips
Course: Snacks
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 3 ears Fresh Corn Kernels Fresh is best, frozen is a quick substitute.
  • 1 can Canned Green Chiles Drain before adding.
  • 1 cup Sour Cream Consider dairy-free sour cream for a vegan option.
  • 1 cup Cotija Cheese Mimics feta cheese beautifully.
  • 1/4 cup Cilantro Use both leaves and stems for maximum flavor.
  • 1/4 cup Red Onion Finely chopped.
  • 1 medium Jalapeño Deseed for less heat.
  • 1 clove Garlic Minced.
  • 1 tablespoon Lime Juice Fresh juice preferred.
  • 1 teaspoon Chili Powder Adjust to heat preference.
  • to taste Salt Balance flavors.

Equipment

  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Easy Mexican Street Corn Dip
  1. Cut the kernels off 3 ears of fresh corn. In a skillet over medium heat, sauté the corn with 1 minced clove of garlic in a splash of olive oil for 2-3 minutes until browned. Set aside to cool.
  2. In a large bowl, combine the sautéed corn and garlic with 1 cup of sour cream, juice from 1 lime, and a pinch of salt. Fold in the can of drained green chiles.
  3. Add chopped cilantro, diced red onion, and minced jalapeño to the mixture. Mix until evenly distributed.
  4. Sprinkle in 1 teaspoon of chili powder and mix thoroughly. Taste and adjust seasoning if needed.
  5. Serve warm with tortilla chips or chill for an hour to serve cold.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 265mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For serving, garnish with additional cotija cheese and cilantro. Store leftovers in an airtight container for up to 4-5 days.

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