Mexican Street Corn Dip
User Reviews
5
Mexican Street Corn Dip
Description
This dip blends cooked corn kernels with sharp parmesan and creamy feta cheeses to deliver a rich and tangy base. Fresh diced red onion and jalapeño contribute crunch and mild heat, while chopped cilantro introduces herbal freshness. Mayonnaise binds the ingredients into a creamy consistency, and sriracha adds heat and depth. Chili powder and garlic salt season the dip, complementing the smoky-sweet corn.
Preparation includes cooking corn via various methods such as grilling or steaming, with grilling providing a charred flavor and firm texture. The corn is then cooled before mixing with remaining ingredients to maintain contrast in temperature and texture. A squeeze of lime juice brightens the overall flavor, and additional garnishes such as extra cilantro, feta crumbles, or chopped onions can be added for visual appeal and taste.
This dip is versatile and can be served cold or at room temperature with tortilla chips, kettle-cooked chips, fresh vegetables, or as a flavorful topping for tacos and grilled meats. It stores well in the refrigerator for a couple of days but is best enjoyed fresh.
Helpful tips include microwaving limes before juicing to maximize juice yield and adjusting spice levels with jalapeños and sriracha according to taste preference.
Ingredients
- 5 cups corn ~ approx 2, 10oz frozen bags, cooked
- ½ cup parmesan shaved
- ½ cup feta cheese crumbles
- ½ cup red onion diced
- ¼ cup cilantro fresh
- 1 small jalapeño diced
- ½-⅔ cup mayonnaise depending on creaminess, light
- 1-3 tbsp sriracha depending on desired heat
- 1 lime juiced, see tip below*
Seasonings
- 1 ½ tsp chili powder
- 1 tsp garlic salt
- chile lime seasoning Trader Joe's brand, alternative to garlic salt and chili powder, ~1 tablespoon recommended + more to taste
Serve
- 1 bag tortilla chips or kettle cooked chips
Instructions
- Prepare the corn. I often use frozen corn, steam-in-bag. I will cook it, then put it in the fridge to sit overnight so it chills. See tips in the note section on methods of cooking corn.
- While corn is cooking and/or cooling, prepare the produce. Use a vegetable chopper to dice red onion and jalapeños. Finely dice cilantro.
- In a mixing bowl, combine fresh cilantro, grated parmesan, feta crumbles, red onion, and seasonings.
- Next, stir in olive oil mayo. This will create a dip like texture. Toss in the cooled corn, sriracha, and optional jalapeños.
- Fold all together. Add fresh lime juice and/or zest.
- Garnish with an additional 2 tablespoons of chopped cilantro before serving. Serve with a family size bag of chips, fresh vegetables, on top of tacos...so many options!
- Store in the fridge for up to 2 days if it even makes it to storage! Enjoy!
Notes
- Cook corn using preferred methods such as grilling (6-8 minutes), stovetop, microwave, or air fryer; grilling adds a desirable char and texture.
- After cooking, cool corn by refrigeration or letting it rest to retain crispness in the dip.
- Microwave a lime for 15 seconds before juicing to increase the amount of juice extracted.
- Adjust heat level by varying amounts of jalapeños and sriracha used in the mixture.
- Garnish with extra crumbled feta, chopped cilantro, and green or red onions for added flavor and presentation.
- This dip serves well with tortilla or kettle chips, raw vegetables, or as a topping for tacos and grilled proteins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 46kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 263mg | 11% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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