Irresistible Street Corn Dip
Irresistible Street Corn Dip takes all the bold, zesty flavors of Mexican street corn and transforms them into a creamy, cheesy dip that’s perfect for parties, potlucks, or game day. Roasted corn is mixed with mayo, sour cream, chili powder, lime juice, and crumbled cheese for a rich and tangy bite with a little heat and a lot of personality. Served warm or chilled with tortilla chips or fresh veggies, this dip never lasts long on the table.
Ingredients
3 cups corn kernels (fresh, canned, or frozen)
1 tablespoon olive oil
½ cup mayonnaise
½ cup sour cream
½ cup crumbled cotija or feta cheese
1 cup shredded Monterey Jack or cheddar cheese
1 jalapeño, seeded and finely chopped
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon chili powder
Salt and black pepper to taste
Chopped cilantro and extra cheese for garnish
Instructions
If using fresh corn, slice it off the cob. Heat olive oil in a skillet over medium-high heat and cook the corn for 5 to 7 minutes until slightly charred. If using canned or frozen corn, drain or thaw and pat dry before charring to avoid steaming.
Transfer the corn to a large bowl and stir in the mayonnaise, sour cream, crumbled cheese, shredded cheese, jalapeño, garlic, lime juice, chili powder, salt, and pepper. Mix until well combined.
For a warm dip, transfer the mixture to a baking dish and bake at 375°F for 15 to 20 minutes until hot and bubbly. For a cold version, chill for at least 30 minutes before serving.
Garnish with chopped cilantro and more crumbled cheese before serving. Serve with tortilla chips, toasted bread, or sliced vegetables.
Notes
Add more jalapeño or a pinch of cayenne if you like it spicier. You can also stir in a handful of chopped bacon or grilled shrimp for a twist. Leftovers keep well in the fridge for up to three days and can be reheated gently in the oven or microwave. This dip also makes a flavorful topping for tacos or grilled meats.
Find it online: https://richspoon.com/irresistible-street-corn-dip/