Best Mexican Street Corn Dip: 18 Min Magic
Make this bold, creamy Mexican Street Corn Dip inspired by elote. It delivers the perfect tang, spice, and charred corn flavor for your next gathering.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: About 3 cups
- Category: Appetizer
- Method: Mixing and Charring
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- Corn kernels (fresh or frozen, thawed)
- Mayonnaise
- Sour cream or Greek yogurt
- Cotija cheese, crumbled
- Lime juice
- Chili powder
- Smoked paprika
- Cumin
- Garlic powder
- Cayenne pepper (optional)
- Cilantro, chopped
Instructions
- Char the corn kernels in a dry skillet over medium-high heat until lightly blackened in spots. Set aside to cool slightly.
- In a medium bowl, combine the mayonnaise, sour cream or yogurt, lime juice, chili powder, smoked paprika, cumin, and garlic powder. Mix well.
- Stir in the charred corn and most of the crumbled Cotija cheese into the creamy mixture.
- Taste the dip. Add cayenne pepper if you desire more heat.
- Fold in the fresh cilantro.
- Transfer the dip to a serving bowl. Garnish with the remaining Cotija cheese and a light dusting of chili powder.
- Serve warm or at room temperature with tortilla chips or vegetable sticks.
Notes
- For the best flavor, charring the corn is important. You can also do this on a grill.
- Adjust the lime juice to your preferred level of tanginess.
- Cotija cheese is traditional, but Parmesan can be substituted if necessary.
Nutrition
- Serving Size: 1/4 cup
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed