Description
Delight in the creamy, tangy, and slightly spicy flavors of Mexican Street Corn Dip, a crowd-pleasing appetizer that combines fresh corn kernels with creamy mayonnaise and sour cream, zesty lime juice, and the salty bite of cotija cheese. This no-cook dip is perfect for parties and pairs perfectly with crunchy tortilla chips.
Ingredients
Scale
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Combine Base Ingredients: In a large bowl, mix together the corn kernels, mayonnaise, and sour cream until evenly blended.
- Add Flavorings: Incorporate the crumbled cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, and salt into the bowl.
- Mix Thoroughly: Stir the mixture until all ingredients are well combined and the dip has a cohesive, creamy texture.
- Chill: Refrigerate the dip for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Remove from the refrigerator and serve chilled with crunchy tortilla chips for dipping.
Notes
- Use fresh corn kernels for the best texture and flavor, but frozen corn works well too—just thaw before mixing.
- Adjust chili powder and lime juice according to taste preference for spiciness and acidity.
- This dip can be made a few hours ahead of time and stored covered in the refrigerator.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Garnish with extra cotija cheese and cilantro for added presentation.
