Mexican Street Corn Dip

$To make a tasty Mexican Street Corn Dip, you need the following ingredients: - 2 cups frozen corn, thawed - ½ cup mayonnaise - ½ cup sour cream - 1 cup cotija cheese, crumbled - ¼ cup fresh cilantro, chopped - ½ teaspoon chili powder - ¼ teaspoon smoked paprika - 1 jalapeño, finely diced - 2 green onions, chopped - Juice of 1 lime - Salt and pepper to taste - Tortilla chips for serving Each ingredient adds a unique flavor. The corn brings sweetness and texture. Mayonnaise and sour cream create a creamy base. Cotija cheese adds a salty, crumbly bite, while cilantro gives freshness. Chili powder and smoked paprika provide warmth and depth. The jalapeño can add heat, but you can adjust it. Green onions add a mild onion flavor. Finally, lime juice brightens the dip. Tortilla chips are perfect for dipping. Gather these ingredients, and you’re ready to make this delicious dip! {{ingredient_image_1}} Making Mexican street corn dip is quick and easy. You start with frozen corn. Thaw it out first. It only takes a few minutes. Gather all your ingredients before you begin. This helps keep things organized. You will mix everything in one big bowl. In a large bowl, add the thawed corn, mayonnaise, and sour cream. Mix them well. The mayo and sour cream give the dip a creamy texture. This is the base of your dip. Make sure it is smooth and evenly combined. Next, add the crumbled cotija cheese, chopped cilantro, chili powder, smoked paprika, diced jalapeño, and green onions. Mix again until all flavors blend well. Each ingredient adds its own taste. The cheese adds saltiness and creaminess. The cilantro gives a fresh taste. - Guidelines for perfect consistency: - If the dip is too thick, add a splash of lime juice. - If it is too runny, add more cotija cheese. - Ensure all ingredients are mixed evenly for the best flavor. Finally, squeeze the lime juice into the bowl. Add salt and pepper to taste. Stir everything again to make sure it is all well combined. The dip is now ready to serve! To boost the flavor of your Mexican street corn dip, try adding lime zest. This gives a fresh kick. You can also mix in a pinch of cumin for a warm note. If you like spice, add more jalapeño. For a touch of sweetness, consider a dash of honey. Each twist makes the dip more unique. Serve the dip in a colorful bowl. This makes it pop on the table. Sprinkle extra cotija cheese on top for a nice look. Add a few cilantro leaves for freshness. Don’t forget the tortilla chips! They should be nearby for easy scooping. You can make this dip ahead of time. Mix it up to one day before your event. Just keep it in the fridge. This helps the flavors blend well. If you need to save time, prepare the corn and mix the sauces in advance. Combine everything just before serving. This keeps it fresh and tasty. Pro Tips Use Fresh Corn: For an even fresher taste, consider using grilled or roasted fresh corn instead of frozen. This adds a wonderful smoky flavor to the dip. Adjust the Heat: If you prefer a milder dip, make sure to remove all the seeds and membranes from the jalapeño. For more heat, leave some seeds in or add a pinch of cayenne pepper. Let it Chill: Allow the dip to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. Garnish for Appeal: Don’t skip the garnish! A sprinkle of extra cotija cheese and cilantro on top adds a pop of color and makes the dip even more appetizing. {{image_2}} To spice up your Mexican street corn dip, add more jalapeño. You can use two jalapeños instead of one. If you like it hotter, keep the seeds. Another option is to add a splash of hot sauce. This will ramp up the flavor and heat. You can also mix in diced chipotle peppers for a smoky kick. Try using a spicy mayonnaise instead of regular mayonnaise for extra flavor. This dip is already vegetarian, but you can switch up the cheese. Instead of cotija cheese, you can use feta. Feta gives a different taste but still tastes great. You can also mix in some black beans for added protein. Just rinse and drain them first. This makes the dip hearty and satisfying. You can serve this dip in many ways. Pair it with fresh veggies, like carrots and cucumbers. This adds crunch and a fresh taste. You can also use it as a topping for tacos or nachos. Spread it on a tortilla for a tasty wrap. If you want to change things up, serve it with a side of guacamole. The creaminess of guacamole pairs well with the dip's flavors. To store your Mexican street corn dip, place it in an airtight container. Make sure to cover it tightly. This helps keep the flavors fresh. If you have extra cotija cheese or cilantro, keep them separate. You can add them later for a fresh taste. You can enjoy this dip cold or warm. If you want to heat it up, use a microwave. Place a portion in a bowl and heat for 30 seconds. Stir and check the temperature. If it needs more heat, microwave it in 15-second intervals. Be careful not to overheat it. This can change the texture. The dip can last in the fridge for about three days. Always check for signs of spoilage first. Look for any changes in color or smell. If it smells sour or looks off, it’s best to throw it away. - Signs of spoilage to watch for: - A sour smell - Discoloration - Mold spots Mexican Street Corn Dip is a creamy, tasty dish inspired by elote. It combines sweet corn, cheese, and spices in a fun way. You can use frozen corn, making it easy to whip up. The dip is rich and full of flavor, with a mix of mayo and sour cream. Cotija cheese adds a salty kick, while lime juice brightens the taste. Yes, you can make this dip ahead of time. For best flavor, chill it in the fridge for an hour. This lets the tastes blend well. Just cover it tightly to keep it fresh. If you want, you can prepare it a day before the party. Just give it a good stir before serving. To add more heat, use a spicier jalapeño or add red pepper flakes. You can also mix in hot sauce for an extra kick. Start with a little and taste as you go. This way, you can control the spice level to suit your taste. If you can't find cotija cheese, try feta or Parmesan cheese. Both will give a nice salty flavor. You can also use ricotta for a creamier dip. Just remember, each cheese will change the dip's taste a bit, so choose what you like! This blog post covered a delicious Mexican Street Corn Dip. We shared easy steps for making it, from mixing the key ingredients to adding fun flavor twists. I shared tips for serving and storing leftovers, and we explored tasty variations too. Now you can enjoy this dip at parties or just for fun. Experiment with flavors and serve it your way. Enjoy making and eating this dip!$

Mexican Street Corn Dip

A creamy and flavorful dip inspired by traditional Mexican street corn, perfect for parties or gatherings.

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine Mexican

Servings 6

Ingredients

2 cups frozen corn, thawed
0.5 cup mayonnaise
0.5 cup sour cream
1 cup cotija cheese, crumbled
0.25 cup fresh cilantro, chopped
0.5 teaspoon chili powder
0.25 teaspoon smoked paprika
1 jalapeño finely diced (seeds removed for less heat)
2 green onions chopped
1 lime Juice
to taste Salt and pepper
for serving Tortilla chips

Instructions

In a large mixing bowl, combine the thawed corn, mayonnaise, and sour cream. Stir until the ingredients are well combined.
Add the crumbled cotija cheese, chopped cilantro, chili powder, smoked paprika, diced jalapeño, and green onions to the bowl. Mix until everything is evenly distributed.
Squeeze the lime juice into the mixture and add salt and pepper to taste. Stir to combine all ingredients thoroughly.
Transfer the dip to a serving dish and sprinkle a little extra cotija cheese and cilantro on top for garnish.
Serve immediately with tortilla chips or refrigerate for up to one hour to let the flavors meld before serving.

Notes

For a spicier dip, leave some seeds in the jalapeño.

Keyword appetizer, cheese, corn, dip, Mexican