Description
This Mexican Street Corn Dip Has Main Character Energy brings irresistible flavors to your table. With fresh corn, zesty jalapeño, and creamy Cotija cheese, this dip is perfect as a quick appetizer or snack. Its simple preparation makes it a must-try for anyone eager for easy homemade recipes.
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 eight to ten minutes.
- Remove from heat and stir in cotija cheese, sour cream, mayonnaise, cilantro, and lime juice.
- Taste and adjust salt if needed.
- Serve warm or cold with tortilla chips.
Notes
Adjust the heat by adding more or less jalapeño according to your preference.
Cotija cheese can be substituted with feta cheese if unavailable.
This dip can be made ahead and served cold for convenience.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg