Description
This Mexican Street Corn Dip Has Main Character Energy is bursting with flavor from charred corn, creamy cotija cheese, and a hint of spice. Perfect for any gathering, it’s easy to whip up and will have everyone coming back for more!
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 cayenne pepper if using. Sauté until the corn is charred, about 8 to 10 minutes.
- Remove from heat and stir in the Cotija cheese, sour cream, mayonnaise, cilantro, and lime juice. Taste and add more salt if needed.
- Serve warm or cold with tortilla chips.
Notes
For a creamier dip, add more sour cream or mayonnaise as desired.
You can substitute feta cheese if Cotija is not available.
Adjust the spice level by adding more or less jalapeño.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg