Mexican Street Corn Dip

Preparation Steps

Cook the Corn

Heat the olive oil in a large skillet over medium heat.

Add corn and cook until slightly charred, about 7–10 minutes.

Remove from heat and let it cool.

Mix the Creamy Ingredients

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

Mix until smooth and well blended.

Combine the Corn

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

Stir until all the corn is coated.

Add Fresh Herbs

Fold in the chopped cilantro and green onions for a burst of freshness.

Garnish and Serve

Transfer the dip to a serving bowl.

Top with extra Cotija cheese, cilantro, and a sprinkle of chili powder for color and flavor.

Serve warm or at room temperature with tortilla chips.

Why You’ll Love This Dip

Creamy, zesty, and packed with flavor

Quick and easy to prepare

Perfect for gatherings, potlucks, or game day

Naturally gluten-free

Tips

For extra char, grill fresh corn on the cob before removing the kernels.

Adjust spices to your taste for more or less heat.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

This Mexican Street Corn Dip delivers a perfect balance of sweet, tangy, and savory flavors. It’s sure to become a favorite appetizer at any event. Enjoy every scoop with your favorite chips or fresh vegetables.