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Mexican Street Corn Dip Recipe

This Mexican Street Corn Dip is an easy to make party appetizer that's so good. It's fun, flavorful, and sure to please any crowd.
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Course: Appetizer
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 10

Ingredients

  • 3 Cups Frozen Corn
  • ½ Cup Mayo
  • ½ Cup Sour Cream
  • ½ Cup Cotija Cheese Crumbled
  • 2 Tbsp Fresh Lime Juice
  • ½ Tsp Chili Powder
  • ¼ Tsp Paprika
  • 1 Garlic Clove Finely Chopped
  • 2 Tbsp Cilantro
  • Salt to Taste

Instructions

  • Heat a skillet over medium-high heat. Add the corn (no need to thaw) and cook until lightly charred in spots, about 5–7 minutes. Cook in batches if needed to avoid overcrowding and ensure the corn chars rather than steams.
  • Let the corn cool slightly.
  • In a bowl, mix mayo, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
  • Fold in the corn, cotija cheese, and cilantro.
  • Taste and adjust salt or lime as needed. Serve immediately or chilled with tortilla chips.

Notes

  • Refrigerate in an airtight container for up to 5 days.
  • This recipe also works with charred corn on the cob. 
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