Description
A bold and creamy Mexican street corn dip made with charred corn, tangy lime crema, Cotija cheese, and spices. Perfect for serving with tortilla chips at parties or as a vibrant side dish.
Ingredients
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- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the corn and cook for 5–7 minutes, stirring occasionally, until slightly charred.
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder to make the lime crema.
- Add the charred corn to the bowl and stir to coat evenly with the crema.
- Mix in Cotija cheese, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with additional Cotija cheese and cilantro.
- Serve warm or at room temperature with tortilla chips.
Notes
- For a spicier dip, leave the seeds in the jalapeño or add hot sauce.
- Can be made ahead and stored in the refrigerator for up to 2 days.
- Grilled or roasted corn adds extra flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg