Description
This Street Corn Dip is a flavorful, creamy appetizer inspired by Mexican elote. Made with charred corn kernels, tangy mayo, sour cream, cotija cheese, and a hint of chili and lime, it’s perfect for parties or casual snacking. Serve chilled or at room temperature with tortilla chips or veggies for a crowd-pleasing treat.
Ingredients
Scale
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned – if using frozen, thaw first)
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Char the Corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is slightly charred and cooked through, about 6 to 8 minutes. Remove from heat and allow to cool for a few minutes.
- Prepare the Dip Base: In a large mixing bowl, combine mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, lime juice, salt, and black pepper. Stir thoroughly to create a creamy, well-seasoned base.
- Combine Ingredients: Add the cooled charred corn to the bowl with the creamy base. Stir in the chopped fresh cilantro and finely chopped jalapeño if using. Mix well until all ingredients are evenly coated.
- Serve: Transfer the dip into a serving bowl. Optionally, top with additional cotija cheese, a sprinkle of chili powder, or more cilantro for garnish. Serve chilled or at room temperature with tortilla chips or sliced vegetables.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add black beans or diced red onion for extra texture and flavor.
- Best enjoyed the same day but can be refrigerated for up to 2 days.
