Description
This street corn dip recipe is a creamy, cheesy, and slightly spicy dip inspired by traditional Mexican elote. It’s bursting with flavors from charred corn, tangy lime, fresh cilantro, and cotija cheese. Perfect for parties, gatherings, or as a side to your favorite tacos, this street corn dip will become a go-to crowd-pleaser. Ready in under 30 minutes, it’s an easy and delicious addition to any event.
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped cilantro
- 2 jalapeños, diced (optional for added heat)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Corn
- Heat a large skillet over medium heat and add the butter.
- Once the butter melts, add the corn kernels. If using fresh corn, make sure to shave it off the cob beforehand.
- Sauté the corn for 5-7 minutes, or until it turns golden brown with a slight char. This adds a smoky flavor to the dip.
Step 2: Mix the Creamy Base 4. In a large mixing bowl, combine mayonnaise and sour cream until smooth. 5. Add chili powder, smoked paprika, ground cumin, and lime juice to the mixture. Stir well to combine all the flavors.
Step 3: Combine the Ingredients 6. Add the charred corn to the creamy mixture and stir to coat all the kernels evenly. 7. Fold in the cotija cheese and chopped cilantro. 8. Add diced jalapeños if you prefer a bit of heat. 9. Season with salt and pepper to taste.
Step 4: Garnish and Serve 10. Transfer the dip to a serving bowl and garnish with extra cotija cheese and cilantro if desired. 11. Serve with tortilla chips, pita bread, or use as a side with your favorite tacos or grilled meat.
Notes
- Corn Options: You can use fresh, canned, or frozen corn. Fresh corn will provide the best texture and flavor. If using canned corn, drain and dry the corn well before sautéing to prevent excess moisture.
- Make Ahead: This dip can be made a day in advance and stored in the refrigerator. The flavors meld together beautifully when allowed to sit for a few hours.
- Serving Suggestions: Serve this dip as part of a Mexican-themed spread with Birria Tacos, grilled shrimp, or alongside a Caesar Pasta Salad. It’s also great as a nacho topping.
- Heat Level: Adjust the heat by adding more or fewer jalapeños or replacing them with milder bell peppers. If you want an extra kick, add a dash of hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, as some ingredients might separate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dip
- Cuisine: Mexican
Nutrition
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 16g
- Saturated Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 18mg