Street corn dip has a way of turning any gathering into a party. Inspired by the vibrant flavors of Mexican street corn, this dip is a celebration of bold, smoky, and creamy goodness all in one bowl.
Roasted corn kernels, smothered in a tangy mix of mayo, lime juice, and crumbled cotija cheese, create a perfectly balanced dish with just the right amount of heat from chili powder.
The charred corn adds a hint of smokiness, while fresh cilantro brightens up every bite. This dip is the ultimate crowd-pleaser, ideal for summer barbecues or cozy nights in with friends.
What I love most about this recipe is how versatile it is. Serve it warm or cold, alongside some tortilla chips, or even as a side dish for Avocado Shrimp Salsa—the pairing is unbeatable! It’s quick to throw together, but the flavors are anything but simple.
This dip is one you’ll come back to again and again, and I can’t wait to hear how you make it your own!
Street Corn Dip
Equipment
- Spatula
- Skillet
Ingredients
- 1 tsp chili powder
- 1 medium lime, juiced
- 1 clove garlic, minced
- 1 medium jalapeño pepper, seeded and diced
- 2 tbsp chopped fresh cilantro
- 2 tbsp salted butter
- 3 tbsp mayonnaise
- 6 tbsp crumbled cotija cheese
- 4 cups frozen corn, thawed
Instructions
- Heat butter in a skillet over medium-high heat.
- Add the corn, jalapeño, and garlic, cooking until the corn is nicely charred, about 8 to 10 minutes.
- Take the skillet off the heat and mix in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
- Serve the dip warm.
Notes
- For a milder dip, remove the seeds from the jalapeño or use a milder chili pepper.
| Nutrition | Value |
|---|---|
| Calories | 143 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Vitamin C | 7 mg |
| Sugar | 2 g |
| Calcium | 65 mg |
