Description
A creamy and flavorful Mexican Street Corn Dip featuring sautéed corn kernels mixed with mayonnaise, sour cream, lime juice, garlic powder, cayenne pepper, and crumbled Cotija cheese. Garnished with fresh cilantro, this dip captures the essence of traditional Mexican street corn in a delicious and easy-to-prepare appetizer perfect for parties and gatherings.
Ingredients
Scale
Dip Ingredients
- 4 cups corn kernels (fresh, frozen or canned)
- 2 Tablespoons salted butter
- ½ cup mayonnaise
- 3 Tablespoons sour cream
- Juice of half a lime
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅔ cup crumbled Cotija cheese
- 1 Tablespoon minced fresh cilantro
Instructions
- Cook Corn: Melt the butter in a large skillet over medium high heat. Add the corn kernels and sauté for 8-10 minutes, stirring occasionally, until the kernels begin to slightly brown and caramelize, releasing their sweetness and adding depth of flavor.
- Cool Corn: Remove the skillet from heat and allow the sautéed corn to cool for about 10 minutes to ensure the dip ingredients combine well without melting the dairy components.
- Make Dip: In a mixing bowl, stir together the mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper until well combined.
- Combine Cheese and Corn: Reserve a couple tablespoons of crumbled Cotija cheese for garnish, then mix the remaining cheese thoroughly into the cooled corn mixture.
- Finish and Serve: Transfer the corn dip to a serving bowl. Garnish with the reserved Cotija cheese and fresh minced cilantro. Serve immediately or refrigerate until ready to serve.
Notes
- Fresh corn kernels provide the best texture and flavor, but frozen or canned corn work well too—just make sure to drain canned corn thoroughly.
- For a spicier dip, increase the cayenne pepper slightly or add a dash of hot sauce.
- This dip can be served warm or chilled depending on preference.
- Pair with tortilla chips, crackers, or fresh vegetable sticks for dipping.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn dip, elote dip, corn appetizer, party dip, cotija cheese dip
