Easy Mexican Street Corn Dip
Make this creamy Mexican street corn dip ahead the day before for easy entertaining. It's a perfect potluck appetizer with crowd-pleasing flavors from the fresh ingredients: salty cotija cheese, zesty lime, sweet corn, and spicy jalapeño.
Ingredients
- 1 (10 oz) bag of frozen corn thawed, or about 2 1/2 cups corn kernels
- 2 tablespoons butter
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 lime zested and juiced
- 1/2 cup cotjia cheese or feta cheese
- 1 jalapeno ribs and seeds removed, minced
- 1/2 cup fresh cilantro chopped
Instructions
- Set a large skillet over medium-high heat and melt the butter. Add the corn and cook it, letting it rest between stirs so that it slightly chars. Remove the corn from the heat and let it cool completely before adding to the dip.
- Crumble the cotija cheese into a medium-sized bowl. Add the cilantro, minced jalapeno, mayonnaise, sour cream, chili powder, cumin, paprika, and lime juice. Add the cooled corn on top. Stir everything together until well combined..
- Scrape the dip into a pretty serving bowl and garnish with additional crumbled cheese and cilantro as desired.
- Chill the dip for at least 30 minutes before serving. It is delicious with tortilla chips for dunking.
