Creamy Mexican Street Corn Dip
A quick and easy creamy dip featuring corn, cotija cheese, lime, and smoky chili powder, perfect for parties and casual gatherings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 2 cups (300g) frozen or canned corn kernels, thawed or drained
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sour cream or Mexican crema
- 1/2 cup (60g) cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh cilantro, finely chopped
- Salt and black pepper to taste
- Tortilla chips for scooping
Instructions
- Prepare the corn: thaw frozen corn completely and drain any liquid, or drain canned corn well.
- In a mixing bowl, combine mayonnaise and sour cream or Mexican crema; stir until smooth and well blended.
- Fold in crumbled cotija cheese gently to keep chunks intact.
- Stir in fresh lime juice, chili powder, garlic powder, and season with salt and black pepper to taste.
- Gently fold in the corn kernels, mixing enough to distribute ingredients without crushing the corn.
- Sprinkle chopped cilantro and give the dip a final gentle stir.
- Spread the dip onto a serving platter or shallow bowl; chill for 30 minutes if desired to meld flavors.
- Serve with sturdy tortilla chip scoops arranged around the platter.
Notes
If dip is too thick, stir in a splash of milk or more sour cream to loosen. If too thin, add more cotija or shredded cheddar to thicken. For smoky flavor, toss corn in a dry skillet over medium heat for 3-4 minutes before mixing. Use fresh lime juice for best brightness. Avoid overmixing to keep corn texture. Can be made ahead and refrigerated for up to 3 days. Avoid freezing.
Nutrition
- Serving Size: About 1/4 cup (60g)
- Calories: 110
- Fat: 8
- Carbohydrates: 6
- Fiber: 1
- Protein: 3
Keywords: Mexican street corn dip, creamy corn dip, party dip, cotija cheese dip, easy dip recipe, tortilla chip dip