Description
This Mexican Street Corn Dip is a creamy, tangy, and mildly spicy appetizer inspired by the flavors of traditional Mexican elote. Combining sweet corn, tangy lime, creamy mayonnaise and sour cream, crumbled cotija cheese, and a blend of chili and garlic powders, this dip is perfect for dipping tortilla chips at any gathering. It’s a no-cook, easy-to-prepare dish that delivers authentic street food flavor in a convenient dip form.
Ingredients
Scale
Dip Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Combine the base ingredients: In a large bowl, mix the corn kernels, mayonnaise, and sour cream until fully blended to form a creamy base for the dip.
- Add flavoring components: Incorporate the crumbled cotija cheese, chopped cilantro, fresh lime juice, chili powder, garlic powder, and salt. Stir gently but thoroughly to ensure all ingredients are evenly distributed.
- Chill the dip: Cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling step allows the flavors to meld together and enhances the overall taste.
- Serve: Once chilled, serve the dip cold alongside a basket of crunchy tortilla chips for dipping.
Notes
- For best results, use fresh corn kernels when in season; frozen corn also works well after thawing.
- If cotija cheese is unavailable, feta cheese can be a suitable substitute.
- Adjust the amount of chili powder to taste for desired heat level.
- This dip can be prepared up to a day in advance and stored in the refrigerator.
- Add extra lime juice for a tangier flavor if preferred.
