Mexican Street Corn Dip



4 cups corn kernels (fresh, canned, or thawed from frozen)

1 tbsp olive oil

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup crumbled Cotija cheese (substitute with feta if unavailable)

1/2 tsp chili powder, plus more for garnish

1/4 tsp garlic powder

1/4 tsp paprika

Juice of 1 lime

Salt to taste

1/4 cup chopped cilantro

1/4 cup chopped green onions

Additional Cotija cheese and cilantro for garnish


Cook the Corn:

Heat olive oil in a large skillet over medium heat.

Add corn and cook until slightly charred (about 7-10 minutes). Let it cool.

Mix the Ingredients:

In a large bowl, combine mayonnaise, sour cream, 1/2 cup Cotija cheese, chili powder, garlic powder, paprika, lime juice, and salt.

Combine Corn with Creamy Mixture:

Add the cooled corn to the creamy mixture in the bowl.

Add Cilantro and Green Onions:

Stir in chopped cilantro and green onions.

Garnish and Serve:

Transfer the dip to a serving bowl and garnish with additional Cotija cheese, cilantro, and a sprinkle of chili powder.

Serve warm or at room temperature with tortilla chips.

This Mexican Street Corn Dip is sure to be a hit, offering a perfect blend of sweet, creamy, and zesty flavors. Enjoy this delightful dip at your next event!