Description
A smoky, creamy Mexican street corn dip bursting with fresh corn, zesty spices, and a blend of cheeses, perfect for serving warm or at room temperature with tortilla chips or sliced veggies.
Ingredients
Scale
Corn
- 4 cups fresh or frozen corn kernels
Dip Base
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
Cheese
- 1 cup crumbled Cotija cheese (or feta)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Flavorings & Spices
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Serving
- Tortilla chips or sliced veggies, for serving
Instructions
- Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until lightly charred to enhance flavor, then cut the kernels off. For frozen corn, thaw thoroughly and pat dry to remove excess moisture.
- Cook the Corn: Heat a large skillet over medium heat, add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly browned and has a smoky appearance and flavor.
- Mix the Base: In a large bowl, combine the Mexican crema or sour cream, mayonnaise, fresh lime juice, smoked paprika, chili powder, ground cumin, minced garlic, and finely chopped jalapeño. Stir thoroughly to create a uniform mixture.
- Combine Ingredients: Add the cooked corn, crumbled Cotija cheese, shredded mozzarella or Monterey Jack, chopped cilantro, salt, and black pepper to the bowl. Mix everything gently until well combined.
- Garnish and Serve: Transfer the dip to a serving bowl and garnish with additional Cotija cheese, extra cilantro, and a sprinkle of smoked paprika if desired for presentation and extra flavor.
- Enjoy: Serve the dip warm or at room temperature accompanied by tortilla chips, sliced bell peppers, cucumber rounds, or your preferred dipping veggies.
Notes
- For an extra smoky flavor, char the corn over an open flame or use a grill pan.
- If you prefer less heat, omit the jalapeño or adjust the amount according to taste.
- The dip can be made ahead and stored in the refrigerator; bring to room temperature before serving.
- Substitute Cotija cheese with feta if unavailable, though Cotija adds a more authentic flavor.
- Use fresh lime juice for the best bright, tangy flavor.
