If you’re looking for a flavorful and creamy dip that captures the essence of street food, this Mexican street corn dip is the answer. With a delightful combination of sweet corn, zesty lime, and spicy chili, it’s perfect for gatherings or a cozy night in. Serve it with tortilla chips, and watch it disappear in no time!
Ingredients
– 4 cups fresh corn kernels (or canned)
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 cup crumbled cotija cheese
– 1/4 cup chopped cilantro
– 1 lime (juiced)
– 1 teaspoon chili powder
– Salt and pepper to taste
– Diced tomatoes for garnish
– Green onions for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
Per serving (1/6 of the dip):
– Calories: 280
– Fat: 22g
– Carbohydrates: 18g
– Protein: 6g
– Fiber: 3g
This nutritional information is based on a serving size of 1/6 of the total dip.
Step-by-Step Cooking Process
1. Start by cooking the corn if using fresh. Boil in salted water for 5 minutes and then drain.
2. In a large bowl, combine mayonnaise and sour cream.
3. Add crumbled cotija cheese and mix well.
4. Squeeze in the lime juice and stir.
5. Incorporate the cooked corn into the mixture.
6. Add chopped cilantro and chili powder, and blend until smooth.
7. Season with salt and pepper to taste.
8. Transfer the dip to a serving bowl.
9. Garnish with diced tomatoes and green onions.
10. Serve immediately with tortilla chips for dipping.
Alternative Ingredients
You can substitute cotija cheese with feta cheese for a slightly different flavor. For a lighter version, use Greek yogurt instead of sour cream. Feel free to adjust the level of chili powder based on your spice preference.
Serving and Pairings
This dip pairs wonderfully with tortilla chips, fresh veggies, or as a spread on tacos. It also complements grilled meats and can be served at picnics or barbecues.
Storage and Reheating
Store the dip in an airtight container in the refrigerator for up to 3 days. It’s best served cold but can be reheated gently in the microwave if preferred. Freezing is not recommended due to the mayonnaise and sour cream.
Cooking Mistakes
- Using overcooked corn can make it mushy; keep it crisp.
- Not seasoning enough can result in bland dip; taste as you go.
- Using low-quality cheese can affect flavor; opt for fresh cotija.
- Skipping the lime juice can make the dip flat-tasting.
- Overmixing can lead to a watery consistency; fold gently.
Helpful Tips
- Use fresh corn for the best flavor.
- Chill the dip for 30 minutes before serving for enhanced taste.
- Add diced jalapeños for extra heat if desired.
- Garnish with additional cilantro for a fresh touch.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn is a great alternative. Just thaw and drain it before use to avoid excess moisture.
How long can I store the dip?
The dip can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip a day in advance; just keep it covered in the fridge until serving.
What can I serve with this dip?
It pairs well with tortilla chips, fresh vegetables, or even as a topping for tacos and grilled meats.
Is this dip spicy?
The spice level can be adjusted according to your preference. You can add more chili powder or fresh jalapeños for heat.
Conclusion
This Mexican street corn dip recipe brings a burst of flavor to any gathering. Its creaminess, combined with the freshness of corn and cilantro, makes it a must-try. Easy to prepare and delicious to eat, it’s sure to impress your guests and become a favorite at your next party.
Mexican Street Corn Dip
Ingredients
- 4 cups fresh corn kernels
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Diced tomatoes for garnish
- Green onions for garnish
Instructions
- Cook the corn if using fresh. Boil in salted water for 5 minutes, then drain.
- In a large bowl, combine mayonnaise and sour cream.
- Add crumbled cotija cheese and mix well.
- Squeeze in the lime juice and stir.
- Incorporate the cooked corn into the mixture.
- Add chopped cilantro and chili powder, and blend until smooth.
- Season with salt and pepper to taste.
- Transfer the dip to a serving bowl.
- Garnish with diced tomatoes and green onions.
- Serve immediately with tortilla chips for dipping.
