Mexican Street Corn Dip
User Reviews
5
Mexican Street Corn Dip
Description
Mexican Street Corn Dip transforms simple ingredients into a flavorful snack featuring corn that is sautéed until slightly browned or grilled for a smoky char. The corn is then mixed with Mexican crema, lime juice, chili powder, smoked paprika, and crumbled cotija cheese, adding creamy, tangy, and mildly spicy elements. Fresh cilantro adds herbal brightness. This dip achieves a balanced texture with tender corn kernels and creamy dressing, making it well suited for dipping with tortilla chips. It can be served at various temperatures, offering flexibility depending on preference or occasion.
The lime juice and spices complement the natural sweetness of the corn, while the cotija cheese contributes a salty richness typical of Mexican street corn dishes. The recipe accommodates fresh, frozen, or canned corn, providing easy options for preparation. The inclusion of smoked paprika introduces subtle smokiness without needing a grill, though grilling the cob can enhance flavor.
Leftover dip stores well refrigerated for several days, allowing it to be prepared in advance. Variations can include the addition of diced avocado or minced garlic for extra complexity, or a spicy touch with jalapeno or cayenne pepper. Choosing alternatives like sour cream or Greek yogurt instead of crema adjusts the creaminess to taste.
Ingredients
- 4 cups corn fresh, frozen or 4 ears shucked
- 1 tablespoon olive oil
- ⅓ cup Mexican crema or sour cream
- 2 tablespoons lime juice fresh
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup cotija cheese crumbled
- ¼ cup cilantro chopped, fresh
- tortilla chips for dipping
Instructions
- Add olive oil to a large skillet and preheat over medium-high heat.
- Add the corn and sauté for 4-5 minutes, stirring often until the corn is slightly browned. If using fresh corn, brush the corn kernels with the olive oil on all sides and use a grill or grill pan and cook for 2-3 minutes per side or until it is lightly charred.
- Remove the corn from the heat and set it aside until it is cool enough to handle. (Cut the corn kernels off the cob if using whole cob)
- In a large mixing bowl, mix together the crema, lime juice, chili powder, and smoked paprika.
- Add the corn, cotija and cilantro to the crema mixture and stir to thoroughly mix together.
- Serve at room temperature, warm or cold with tortilla chips.
Notes
- Leftover dip keeps well in an airtight container in the refrigerator for up to 3-4 days.
- Use Mexican crema near cotija cheese in stores, or substitute with sour cream or Greek yogurt as preferred.
- Cilantro can be replaced with parsley for a different fresh herb flavor.
- Grill the corn on a regular grill or grill pan to add authentic smoky char if desired.
- For a cheesier dip, add cream cheese and bake until warm and slightly browned.
- Add garlic or chopped jalapeno to introduce additional spice and complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 134kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 153mg | 6% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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