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- 4 ears of fresh corn, husked and grilled - 1 cup creamy mayonnaise - 1 cup tangy sour cream - 1 cup cotija cheese, crumbled (reserve some for garnish) - 1/2 cup fresh cilantro, chopped - 1 jalapeño, finely diced (remove seeds if you prefer less heat) - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Juice of 1 lime - Salt and freshly cracked black pepper to taste Using fresh ingredients makes a big difference. Choose sweet, juicy corn for the best flavor. Look for firm ears with bright green husks. The cotija cheese should be crumbly and creamy. Fresh cilantro adds a bright taste, so pick the leaves that look vibrant and green. For the jalapeño, pick one that feels firm and smells spicy. These small details enhance your dip's overall taste. If you're out of cotija cheese, feta works well too. For a lighter dip, Greek yogurt can replace sour cream. If you want less heat, skip the jalapeño or use a bell pepper. You can also add a bit of cumin for a different flavor twist. Be creative with your ingredients and adjust them to your taste. {{ingredient_image_2}} Start by preheating your grill to medium heat. This step is crucial for the best flavor. A hot grill ensures that the corn cooks evenly and gets that nice char. Place the husked corn on the grill. Grill the corn for about 10 to 12 minutes. Make sure to rotate the ears every few minutes. This helps to cook them evenly and gives them a nice golden color. Once done, carefully take the corn off the grill and let it cool for a bit. When the corn is cool enough, grab a sharp knife. Slice the kernels off the cob and add them to a large mixing bowl. Then, add the following ingredients: - 1 cup creamy mayonnaise - 1 cup tangy sour cream - 1 cup cotija cheese, crumbled (save some for later) - 1/2 cup fresh 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 freshly cracked black pepper to taste Gently fold everything together. Mix until it’s well combined, but don’t mash the corn! Spoon the dip into a serving bowl. Top it with the reserved cotija cheese and a sprinkle of cilantro for a colorful touch. Serve this dip with crisp tortilla chips for dipping. You can also use it as a topping for tacos. Enjoy the burst of flavors! To get the best flavor from your dip, use fresh corn. The natural sweetness shines through. Grilling the corn adds a smoky taste. The charred bits give a great crunch. Mix in creamy mayonnaise and sour cream for richness. Cotija cheese adds a salty bite. Don’t forget the lime juice! It brightens up all the flavors. Use fresh cilantro for a burst of freshness. Chili powder and smoked paprika give it a nice kick. Grilling corn is easy if you follow a few steps. Start with husked corn. Preheat your grill to medium heat. Grill the corn for about 10-12 minutes. Turn the ears often for even charring. You want them to be golden brown and slightly blackened. This adds depth to your dip. Allow the corn to cool before cutting the kernels off. Use a sharp knife to slice the kernels off the cob. This will keep them intact and crunchy. Garnish makes your dip look even better. Save some cotija cheese for the top. Sprinkle it on right before serving. Add more chopped cilantro for color and flavor. You can also add chili powder or paprika for extra flair. For a fun twist, try adding lime wedges on the side. This way, people can squeeze more lime if they want. Enjoy the dip with crunchy tortilla chips or use it on tacos! Pro Tips Grill the Corn: For the best flavor, use fresh, in-season corn and grill it until it has a nice char for added smokiness. Adjust the Heat: If you prefer a milder dip, make sure to remove all the seeds and membranes from the jalapeño before dicing. Mixing Technique: Be gentle when folding the ingredients together to keep the corn kernels intact for a great texture. Serving Suggestions: This dip is versatile; serve it warm or cold alongside tortilla chips, or use it as a topping for grilled meats and tacos. {{image_4}} You can boost this dip by adding protein. Grilled chicken or shrimp works great. Just chop the cooked meat into small pieces. Mix it in with the corn and other ingredients. This makes the dip heartier and more filling. You can also use rotisserie chicken for a quick option. Just shred it and fold it in. If you want a different flavor, try smoked chicken. It adds a nice depth. If you love heat, add more jalapeño. You can increase the amount to two or three diced jalapeños. Just remember to take out the seeds for less spice. If you want it even spicier, add a splash of hot sauce. This will give your dip a fiery kick. You can also mix in some diced chipotle peppers for a smoky flavor. Adjust the spice to fit your taste. You can make this dip vegan-friendly. Swap the mayonnaise and sour cream for plant-based versions. Look for vegan mayo and dairy-free sour cream. Use nutritional yeast instead of cotija cheese for a cheesy taste. This keeps the dip creamy while making it plant-based. You can also add avocado for extra creaminess and flavor. This way, everyone can enjoy this tasty dip. To store leftover Mexican street corn dip, transfer it into an airtight container. Make sure to cover it well. This dip can last in the fridge for three to five days. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to toss it. You can freeze this dip, but keep in mind that the texture may change. To freeze, place the dip in a freezer-safe container. Leave some space at the top, as the dip may expand when frozen. It can last in the freezer for up to three months. Thaw it in the fridge overnight before reheating. When you’re ready to enjoy your dip again, reheat it on the stove or in the microwave. If using the stove, warm it over low heat. Stir it gently to prevent burning. If using the microwave, heat it in short bursts, stirring in between. This helps keep the dip creamy and delicious. Add a splash of lime juice for extra flavor if needed. Mexican Street Corn Dip is a creamy, flavorful dip inspired by elote. Elote is grilled corn on the cob topped with cheese, lime, and spices. This dip uses grilled corn, mayonnaise, sour cream, cotija cheese, and spices. Together, these ingredients create a zesty and rich flavor that is hard to resist. Yes, you can make this dip ahead of time. It tastes even better after sitting for a few hours. Just cover it and chill in the fridge. When you are ready to serve, stir it gently to mix. You can serve this dip with various snacks. Crisp tortilla chips are a classic choice. You can also use it as a topping for tacos or quesadillas. Fresh veggies like cucumbers and bell peppers work great too. This dip lasts about 3 to 5 days in the fridge. Make sure to keep it in an airtight container. If you notice any changes in smell or color, it’s best to throw it out. Enjoy it while it’s fresh! This blog post covered how to make Mexican Street Corn Dip. We discussed ingredient quality, grilling corn, and serving tips. You can add protein or spice it up with jalapeños. Storing leftovers and reheating are easy too. In the end, making this dip is fun and tasty. Try different variations for new flavors. Enjoy sharing this delicious dip at your next gathering!

Zesty Mexican Street Corn Dip

A vibrant and creamy dip featuring grilled corn, cotija cheese, and fresh herbs, perfect for parties or as a taco topping.
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 creamy mayonnaise
  • 1 cup tangy sour cream
  • 1 cup cotija cheese, crumbled (reserve some for garnish)
  • 0.5 cup fresh cilantro, chopped
  • 1 whole jalapeño, finely diced (remove seeds if you prefer less heat)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 whole lime, juiced
  • to taste salt and freshly cracked black pepper

Instructions
 

  • Start by preheating your grill to medium heat. Once hot, grill the corn for about 10-12 minutes, rotating occasionally to ensure they become nicely charred on all sides. Once done, carefully remove them from the grill and let them cool slightly.
  • After the corn has cooled enough to handle, use a sharp knife to slice the kernels off the cob and transfer them into a large mixing bowl.
  • Add the mayonnaise, sour cream, half of the crumbled cotija cheese, chopped cilantro, diced jalapeño, chili powder, smoked paprika, and the fresh lime juice into the bowl with the corn.
  • Season the mix with salt and freshly cracked black pepper to your preference. Gently fold all the ingredients together until evenly combined, being careful not to mash the corn kernels.
  • Spoon the vibrant dip into a serving bowl, and sprinkle the remaining cotija cheese and a touch more cilantro on top for a beautiful finishing touch.
  • This delightful dip can be enjoyed with crisp tortilla chips or used as a zesty topping for your favorite tacos.

Notes

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