Mexican Street Corn Dip

The BEST Mexican Street Corn Dip! This dip is packed with sweet corn, fresh cilantro, cheddar cheese, cotija cheese, and all your favorite seasonings. Completely addictive and so easy to make!

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Prep Time: 15

Servings:

Calories: 194kcal

Author: Cathy Trochelman

Ingredients

2 cups corn kernels fresh, canned or frozen
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup cheddar cheese shredded
1/4 cup cotija cheese crumbled
1/4 cup cilantro chopped
2 teaspoons lime juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper

Instructions

Char corn in a large skillet with a small amount of oil over high heat, stirring regularly until browned. Remove from heat and let cool.
In a large mixing bowl, combine the charred corn with all the other ingredients and mix well.
Spoon into a serving bowl; garnish with cotija cheese, fresh cilantro, and an additional sprinkle of smoked paprika, cayenne pepper, or Tajin.

Notes

Recipe Variations

Use fresh, canned or frozen corn

Substitute plain Greek yogurt for sour cream

Substitute Tajin seasoning for the chili powder and cayenne pepper

Use any type of shredded cheese (cheddar, colby jack, monterey jack, or a Mexican blend)

Add diced green chiles or chopped jalapeño

Add chopped red or green bell pepper

Substitute sliced green onions or chives for the cilantro

Adjust the creaminess by using more or less sour cream and mayo

Add a couple dashes of your favorite hot sauce

Substitute queso fresco for the cotija cheese

Storage Tips

Street Corn Dip can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition