Mexican Corn Dip
This creamy, cheesy Mexican street corn dip is an instant crowd-pleaser! So easy to make with corn, cotija, cilantro, chili powder and lime!
Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon chili powder
- 1 clove garlic, pressed
- 2 tablespoons freshly squeezed lime juice
Equipment
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
- Serve immediately, garnished with cilantro, if desired.
Notes
- Get a deep char. Always sauté the corn first (fresh, frozen or canned) until deeply caramelized and slightly blackened for all the rich, smoky flavors.
- Make it lighter. For a more lighter dip, use plain Greek yogurt in place of the mayonnaise.
- Add more heat. For more heat, leave the seeds and membranes of the jalapeño or add an additional jalapeño. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeño peppers.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro, crumbled cotija cheese or chili powder will certainly take your dip to the next level, adding more flavor, texture and contrast.
- Serve warm or room temperature. Even though this is best served warm, this is also such a crowd favorite when served at room temperature, perfect for tailgating and game day.
- Make it hot (optional). For a hot baked party dip, sprinkle the top with extra cheese (ex. Mexican blend) and broil for 2-3 minutes until golden and bubbling, watching carefully so the dip does not burn.
- Choose sturdy chips. Serve with thick, restaurant-style tortilla chips to manage the weight of the dip without breaking.