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Mexican Street Corn Dip Flavorful and Easy Recipe

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For the best flavor, use fresh corn. I recommend four ears of corn. Husk them and grill them until they are charred. This gives the dip a smoky flavor that you will love. The grilling will take about 10-12 minutes. Make sure to turn the corn as it cooks. This dip is creamy and rich thanks to some key ingredients. You will need: - 1 cup mayonnaise - 1 cup sour cream - 1 cup cotija cheese, crumbled Mayonnaise and sour cream create a smooth base. Cotija cheese adds a salty kick that brightens the dip. To make this dip truly special, add fresh and zesty flavors. Gather these ingredients: - 1/2 cup cilantro, chopped - 1 jalapeño, finely diced (remove seeds for less heat) - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Juice of 1 lime - Salt and pepper to taste The cilantro and jalapeño provide freshness and a little heat. The spices enhance the corn’s natural sweetness, while lime juice adds a tangy finish. Adjust the salt and pepper to fit your taste. {{ingredient_image_1}} Start by grilling the corn. Preheat your grill to medium heat. Place the husked corn on the grill. Grill it for about 10-12 minutes. Turn the corn occasionally until it gets nice and charred. This adds great flavor! Once done, remove the corn from the grill and let it cool. After it cools, slice the kernels off the cobs and put them in a large mixing bowl. Now it’s time to mix! In the bowl with the corn, add 1 cup of mayonnaise and 1 cup of sour cream. This makes the dip creamy and rich. Next, add half of the crumbled cotija cheese for a salty kick. Then, toss in 1/2 cup of chopped cilantro for freshness. If you like spice, add the finely diced jalapeño. Remember to remove the seeds for less heat! Sprinkle in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Finally, squeeze in the juice of 1 lime and season with salt and pepper to taste. Gently fold everything together until well mixed. Transfer the mixture to a serving bowl. Sprinkle the remaining cotija cheese on top. Add some more cilantro for a pop of color. This dip looks great and tastes even better! Serve it with crunchy tortilla chips. You can also use it as a topping for tacos. Enjoy your flavorful Mexican street corn dip! To make this dip even tastier, consider adding lime zest. It adds a fresh kick. You can also mix in some garlic powder for depth. For a smoky taste, try adding a bit more smoked paprika. Fresh herbs like parsley or green onions work well too. They brighten the dish and add color. For a creamier dip, blend the mayonnaise and sour cream until smooth. Make sure to mix gently after adding the corn. This keeps some kernels whole, which adds a nice crunch. If you like a bit of heat, keep some jalapeño seeds in. It gives the dip a fun bite. When grilling corn, soak it in water for 30 minutes first. This helps keep it juicy. Grill the corn in the husks if you want a softer texture. Turn the corn often to get an even char. Aim for that golden brown color for the best flavor. Don’t rush this step; it makes a big difference! Pro Tips Fresh Corn is Best: Use fresh corn for the best flavor and texture. If fresh corn isn't available, you can also use frozen corn, but make sure to thaw and drain it well before using. Adjust the Heat: For a milder dip, remove all the seeds and membranes from the jalapeño. If you enjoy heat, leave some seeds in or add extra diced jalapeño. Make It Ahead: This dip can be made a few hours in advance. Just keep it covered in the refrigerator until you're ready to serve. The flavors will meld beautifully over time. Serving Suggestions: This dip is versatile! Serve it with tortilla chips, as a topping for tacos, or even as a spread on grilled meats for an extra kick. {{image_2}} If you want a kick, add more heat! Try diced serrano peppers for a fresher taste. You could also mix in some hot sauce. A splash of your favorite brand takes the dip to a new level. You can even add a bit of smoked chipotle for that deep, smoky flavor. This adds a nice twist that many love. To make this dip vegetarian, simply skip the cotija cheese and use a plant-based cheese instead. For a vegan version, swap out mayo and sour cream for vegan alternatives. Look for soy or almond-based options that mimic the creamy texture. This way, everyone can enjoy a tasty dip! You can serve this dip at many events! For a casual gathering, place it next to tortilla chips. At a barbecue, it pairs great with grilled meats. For a festive touch, serve it in a hollowed-out bell pepper. This gives a fun look and adds more flavor. No matter where you serve it, your guests will love it! After you enjoy your Mexican street corn dip, store any leftovers in a tight container. Make sure to cover the dip well. This helps to keep it fresh and tasty. You can also place a piece of plastic wrap directly on the dip to prevent it from drying out. To reheat, I suggest using the microwave. Place the dip in a bowl and cover it with a damp paper towel. Heat it in short bursts, about 30 seconds at a time. Stir in between until it warms up. This way, it stays creamy and delicious. You can also serve it cold if you prefer that! The dip lasts about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If it smells off or looks funny, it’s best to toss it. Enjoy your dip fresh for the best flavors! Yes, you can use frozen corn. It works well in this dip. Just thaw the corn first. Frozen corn can bring good flavor, but fresh corn has a nice crunch. Grilled corn adds a smoky taste that frozen corn lacks. If you find fresh corn, use it for the best flavor. You can keep the dip in the fridge for up to three days. Store it in an airtight container. Just make sure to check for any signs of spoilage before eating. The flavors may blend more after a day, making it even tastier. This dip pairs great with tortilla chips. You can also serve it with fresh veggies like bell peppers or cucumbers. It makes a nice topping for tacos or grilled meats. Feel free to get creative with your serving ideas! This blog post explored how to create a delicious Mexican Street Corn Dip. We covered key ingredients like fresh corn, cream, and special seasonings. You learned step-by-step instructions, along with helpful tips to enhance flavor and texture. We also discussed tasty variations and smart storage tips for leftovers. In summary, enjoy making this dip for any occasion. With simple tweaks, you can make it your own. Keep experimenting and sharing it with friends!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your snack time? My Mexican Street Corn Dip is full of flavor and super easy to make! Fresh corn, creamy dairy, and just the right seasonings come together for a dip you can’t resist. Whether you’re throwing a party or enjoying a quiet night in, this recipe is perfect for all occasions. Let’s dive into the tasty details that will get everyone reaching for more!

Why I Love This Recipe

  1. Flavor Explosion: This dip brings together the smoky sweetness of grilled corn with a zesty kick from lime and jalapeño, creating a mouthwatering experience.
  2. Easy to Prepare: With minimal ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs alike.
  3. Versatile Serving Options: Whether served as a dip with tortilla chips or as a topping for tacos, it’s a crowd-pleaser at any gathering.
  4. Fresh Ingredients: Using fresh corn and herbs elevates the flavors, making this dip a refreshing choice for parties or barbecues.

Ingredients

Fresh Corn

For the best flavor, use fresh corn. I recommend four ears of corn. Husk them and grill them until they are charred. This gives the dip a smoky flavor that you will love. The grilling will take about 10-12 minutes. Make sure to turn the corn as it cooks.

Dairy and Cream Ingredients

This dip is creamy and rich thanks to some key ingredients. You will need:

– 1 cup mayonnaise

– 1 cup sour cream

– 1 cup cotija cheese, crumbled

Mayonnaise and sour cream create a smooth base. Cotija cheese adds a salty kick that brightens the dip.

Seasonings and Extras

To make this dip truly special, add fresh and zesty flavors. Gather these ingredients:

– 1/2 cup cilantro, chopped

– 1 jalapeño, finely diced (remove seeds for less heat)

– 1 teaspoon chili powder

– 1 teaspoon smoked paprika

– Juice of 1 lime

– Salt and pepper to taste

The cilantro and jalapeño provide freshness and a little heat. The spices enhance the corn’s natural sweetness, while lime juice adds a tangy finish. Adjust the salt and pepper to fit your taste.

Step-by-Step Instructions

Preparation of Corn

Start by grilling the corn. Preheat your grill to medium heat. Place the husked corn on the grill. Grill it for about 10-12 minutes. Turn the corn occasionally until it gets nice and charred. This adds great flavor! Once done, remove the corn from the grill and let it cool. After it cools, slice the kernels off the cobs and put them in a large mixing bowl.

Combining Ingredients

Now it’s time to mix! In the bowl with the corn, add 1 cup of mayonnaise and 1 cup of sour cream. This makes the dip creamy and rich. Next, add half of the crumbled cotija cheese for a salty kick. Then, toss in 1/2 cup of chopped cilantro for freshness. If you like spice, add the finely diced jalapeño. Remember to remove the seeds for less heat! Sprinkle in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Finally, squeeze in the juice of 1 lime and season with salt and pepper to taste. Gently fold everything together until well mixed.

Final Touches and Serving

Transfer the mixture to a serving bowl. Sprinkle the remaining cotija cheese on top. Add some more cilantro for a pop of color. This dip looks great and tastes even better! Serve it with crunchy tortilla chips. You can also use it as a topping for tacos. Enjoy your flavorful Mexican street corn dip!

Tips & Tricks

Enhancing the Flavor

To make this dip even tastier, consider adding lime zest. It adds a fresh kick. You can also mix in some garlic powder for depth. For a smoky taste, try adding a bit more smoked paprika. Fresh herbs like parsley or green onions work well too. They brighten the dish and add color.

Perfecting the Texture

For a creamier dip, blend the mayonnaise and sour cream until smooth. Make sure to mix gently after adding the corn. This keeps some kernels whole, which adds a nice crunch. If you like a bit of heat, keep some jalapeño seeds in. It gives the dip a fun bite.

Grilling Tips for Corn

When grilling corn, soak it in water for 30 minutes first. This helps keep it juicy. Grill the corn in the husks if you want a softer texture. Turn the corn often to get an even char. Aim for that golden brown color for the best flavor. Don’t rush this step; it makes a big difference!

Pro Tips

  1. Fresh Corn is Best: Use fresh corn for the best flavor and texture. If fresh corn isn’t available, you can also use frozen corn, but make sure to thaw and drain it well before using.
  2. Adjust the Heat: For a milder dip, remove all the seeds and membranes from the jalapeño. If you enjoy heat, leave some seeds in or add extra diced jalapeño.
  3. Make It Ahead: This dip can be made a few hours in advance. Just keep it covered in the refrigerator until you’re ready to serve. The flavors will meld beautifully over time.
  4. Serving Suggestions: This dip is versatile! Serve it with tortilla chips, as a topping for tacos, or even as a spread on grilled meats for an extra kick.

Variations

Spicy Version with Additional Ingredients

If you want a kick, add more heat! Try diced serrano peppers for a fresher taste. You could also mix in some hot sauce. A splash of your favorite brand takes the dip to a new level. You can even add a bit of smoked chipotle for that deep, smoky flavor. This adds a nice twist that many love.

Vegetarian or Vegan Adaptations

To make this dip vegetarian, simply skip the cotija cheese and use a plant-based cheese instead. For a vegan version, swap out mayo and sour cream for vegan alternatives. Look for soy or almond-based options that mimic the creamy texture. This way, everyone can enjoy a tasty dip!

Serving Suggestions for Different Occasions

You can serve this dip at many events! For a casual gathering, place it next to tortilla chips. At a barbecue, it pairs great with grilled meats. For a festive touch, serve it in a hollowed-out bell pepper. This gives a fun look and adds more flavor. No matter where you serve it, your guests will love it!

Storage Info

How to Store Leftovers

After you enjoy your Mexican street corn dip, store any leftovers in a tight container. Make sure to cover the dip well. This helps to keep it fresh and tasty. You can also place a piece of plastic wrap directly on the dip to prevent it from drying out.

Best Way to Reheat

To reheat, I suggest using the microwave. Place the dip in a bowl and cover it with a damp paper towel. Heat it in short bursts, about 30 seconds at a time. Stir in between until it warms up. This way, it stays creamy and delicious. You can also serve it cold if you prefer that!

Shelf Life of Mexican Street Corn Dip

The dip lasts about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If it smells off or looks funny, it’s best to toss it. Enjoy your dip fresh for the best flavors!

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. It works well in this dip. Just thaw the corn first. Frozen corn can bring good flavor, but fresh corn has a nice crunch. Grilled corn adds a smoky taste that frozen corn lacks. If you find fresh corn, use it for the best flavor.

How long can I keep the dip in the fridge?

You can keep the dip in the fridge for up to three days. Store it in an airtight container. Just make sure to check for any signs of spoilage before eating. The flavors may blend more after a day, making it even tastier.

What can I serve with Mexican Street Corn Dip?

This dip pairs great with tortilla chips. You can also serve it with fresh veggies like bell peppers or cucumbers. It makes a nice topping for tacos or grilled meats. Feel free to get creative with your serving ideas!

This blog post explored how to create a delicious Mexican Street Corn Dip. We covered key ingredients like fresh corn, cream, and special seasonings. You learned step-by-step instructions, along with helpful tips to enhance flavor and texture. We also discussed tasty variations and smart storage tips for leftovers.

In summary, enjoy making this dip for any occasion. With simple tweaks, you can make it your own. Keep experimenting and sharing it with friend

For the best flavor, use fresh corn. I recommend four ears of corn. Husk them and grill them until they are charred. This gives the dip a smoky flavor that you will love. The grilling will take about 10-12 minutes. Make sure to turn the corn as it cooks. This dip is creamy and rich thanks to some key ingredients. You will need: - 1 cup mayonnaise - 1 cup sour cream - 1 cup cotija cheese, crumbled Mayonnaise and sour cream create a smooth base. Cotija cheese adds a salty kick that brightens the dip. To make this dip truly special, add fresh and zesty flavors. Gather these ingredients: - 1/2 cup cilantro, chopped - 1 jalapeño, finely diced (remove seeds for less heat) - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Juice of 1 lime - Salt and pepper to taste The cilantro and jalapeño provide freshness and a little heat. The spices enhance the corn’s natural sweetness, while lime juice adds a tangy finish. Adjust the salt and pepper to fit your taste. {{ingredient_image_1}} Start by grilling the corn. Preheat your grill to medium heat. Place the husked corn on the grill. Grill it for about 10-12 minutes. Turn the corn occasionally until it gets nice and charred. This adds great flavor! Once done, remove the corn from the grill and let it cool. After it cools, slice the kernels off the cobs and put them in a large mixing bowl. Now it’s time to mix! In the bowl with the corn, add 1 cup of mayonnaise and 1 cup of sour cream. This makes the dip creamy and rich. Next, add half of the crumbled cotija cheese for a salty kick. Then, toss in 1/2 cup of chopped cilantro for freshness. If you like spice, add the finely diced jalapeño. Remember to remove the seeds for less heat! Sprinkle in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Finally, squeeze in the juice of 1 lime and season with salt and pepper to taste. Gently fold everything together until well mixed. Transfer the mixture to a serving bowl. Sprinkle the remaining cotija cheese on top. Add some more cilantro for a pop of color. This dip looks great and tastes even better! Serve it with crunchy tortilla chips. You can also use it as a topping for tacos. Enjoy your flavorful Mexican street corn dip! To make this dip even tastier, consider adding lime zest. It adds a fresh kick. You can also mix in some garlic powder for depth. For a smoky taste, try adding a bit more smoked paprika. Fresh herbs like parsley or green onions work well too. They brighten the dish and add color. For a creamier dip, blend the mayonnaise and sour cream until smooth. Make sure to mix gently after adding the corn. This keeps some kernels whole, which adds a nice crunch. If you like a bit of heat, keep some jalapeño seeds in. It gives the dip a fun bite. When grilling corn, soak it in water for 30 minutes first. This helps keep it juicy. Grill the corn in the husks if you want a softer texture. Turn the corn often to get an even char. Aim for that golden brown color for the best flavor. Don’t rush this step; it makes a big difference! Pro Tips Fresh Corn is Best: Use fresh corn for the best flavor and texture. If fresh corn isn't available, you can also use frozen corn, but make sure to thaw and drain it well before using. Adjust the Heat: For a milder dip, remove all the seeds and membranes from the jalapeño. If you enjoy heat, leave some seeds in or add extra diced jalapeño. Make It Ahead: This dip can be made a few hours in advance. Just keep it covered in the refrigerator until you're ready to serve. The flavors will meld beautifully over time. Serving Suggestions: This dip is versatile! Serve it with tortilla chips, as a topping for tacos, or even as a spread on grilled meats for an extra kick. {{image_2}} If you want a kick, add more heat! Try diced serrano peppers for a fresher taste. You could also mix in some hot sauce. A splash of your favorite brand takes the dip to a new level. You can even add a bit of smoked chipotle for that deep, smoky flavor. This adds a nice twist that many love. To make this dip vegetarian, simply skip the cotija cheese and use a plant-based cheese instead. For a vegan version, swap out mayo and sour cream for vegan alternatives. Look for soy or almond-based options that mimic the creamy texture. This way, everyone can enjoy a tasty dip! You can serve this dip at many events! For a casual gathering, place it next to tortilla chips. At a barbecue, it pairs great with grilled meats. For a festive touch, serve it in a hollowed-out bell pepper. This gives a fun look and adds more flavor. No matter where you serve it, your guests will love it! After you enjoy your Mexican street corn dip, store any leftovers in a tight container. Make sure to cover the dip well. This helps to keep it fresh and tasty. You can also place a piece of plastic wrap directly on the dip to prevent it from drying out. To reheat, I suggest using the microwave. Place the dip in a bowl and cover it with a damp paper towel. Heat it in short bursts, about 30 seconds at a time. Stir in between until it warms up. This way, it stays creamy and delicious. You can also serve it cold if you prefer that! The dip lasts about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If it smells off or looks funny, it’s best to toss it. Enjoy your dip fresh for the best flavors! Yes, you can use frozen corn. It works well in this dip. Just thaw the corn first. Frozen corn can bring good flavor, but fresh corn has a nice crunch. Grilled corn adds a smoky taste that frozen corn lacks. If you find fresh corn, use it for the best flavor. You can keep the dip in the fridge for up to three days. Store it in an airtight container. Just make sure to check for any signs of spoilage before eating. The flavors may blend more after a day, making it even tastier. This dip pairs great with tortilla chips. You can also serve it with fresh veggies like bell peppers or cucumbers. It makes a nice topping for tacos or grilled meats. Feel free to get creative with your serving ideas! This blog post explored how to create a delicious Mexican Street Corn Dip. We covered key ingredients like fresh corn, cream, and special seasonings. You learned step-by-step instructions, along with helpful tips to enhance flavor and texture. We also discussed tasty variations and smart storage tips for leftovers. In summary, enjoy making this dip for any occasion. With simple tweaks, you can make it your own. Keep experimenting and sharing it with friends!

Zesty Mexican Street Corn Dip

A creamy and flavorful dip inspired by Mexican street corn, perfect for parties or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 ears fresh corn, husked and grilled
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cotija cheese, crumbled
  • 0.5 cup cilantro, chopped
  • 1 whole jalapeño, finely diced (remove seeds for less heat)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 whole lime, juiced
  • to taste salt and pepper

Instructions
 

  • Preheat your grill to medium heat. Grill the corn for about 10-12 minutes, turning occasionally until charred. Remove and let cool.
  • Once cool, carefully slice the kernels off the cobs and place them in a large mixing bowl.
  • To the bowl, add mayonnaise, sour cream, half of the crumbled cotija cheese, chopped cilantro, diced jalapeño, chili powder, smoked paprika, and lime juice.
  • Season with salt and pepper to taste. Gently fold all ingredients together until well combined.
  • Transfer the mixture to a serving bowl and sprinkle the remaining cotija cheese and extra cilantro on top for garnish.
  • Serve with tortilla chips or as a topping for tacos.

Notes

Serve with tortilla chips or as a topping for tacos.
Keyword appetizer, corn, dip, Mexican

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