5 from 147 votes
Mexican Corn Dip
Mexican Corn Dip combines cooked corn kernels with jalapeño, mayonnaise, cotija cheese, and fresh cilantro, seasoned with chili powder, garlic, and lime juice for a tangy, slightly spicy flavor. The corn is cooked until slightly charred, lending a smoky depth to the creamy, zesty mixture. This dip makes a flavorful, textured appetizer or snack, ideal for chips or vegetable dippers.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Vegetarian
Ingredients
- 2 tablespoons butter unsalted
- 4 cups corn kernels frozen, canned or roasted
- 1 jalapeño seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons cotija cheese crumbled
- 2 tablespoons cilantro fresh, chopped leaves
- ½ teaspoon chili powder
- 1 clove garlic pressed
- 2 tablespoons lime juice freshly squeezed
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.
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