Picture yourself savoring the vibrant flavors of our Mexican Street Corn Dip, where charred corn meets creamy indulgence.
This easy-to-make appetizer is perfect for cozy gatherings or simple indulgence, capturing the essence of street food comfort.
As the corn chars in the skillet, a delightful transformation occurs, blending with zesty lime and spicy cayenne for a taste sensation.
Ready to elevate your next get-together? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large skillet
- 1 mixing bowl
- 1 spatula
- 1 knife
Ingredients
- 4 cups corn kernels fresh or frozen, thawed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese crumbled
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 lime juiced
- 1/4 cup cilantro chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Mexican Street Corn Dip, you can follow this timeline:
- Preparation Phase:
- Reading and Gathering Ingredients (5 minutes): Begin by reading through the recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
- Initial Prep Work (10 minutes):
- Measure out 4 cups of corn kernels, whether fresh or frozen (thaw if frozen).
- Crumble 1 cup of cotija cheese.
- Chop 1/4 cup of cilantro.
- Juice 1 lime.
- Cooking Phase:
- Heating and Cooking (10 minutes):
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the corn kernels to the skillet and cook, stirring occasionally, until charred, about 8-10 minutes.
- Cooling and Mixing Phase:
- Cooling (5 minutes):
- Transfer the charred corn to a mixing bowl and let it cool for 5 minutes.
- Mixing (5 minutes):
- Add 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and the juice of 1 lime to the corn.
- Mix all the ingredients thoroughly until well combined.
- Stir in the chopped cilantro.
- Final Touch:
- Serving (2 minutes):
- Transfer the dip to a serving dish and serve warm.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the corn kernels to the skillet and cook, stirring occasionally, until charred, about 8-10 minutes.
Transfer the charred corn to a mixing bowl and let it cool for 5 minutes.
Add mayonnaise, sour cream, cotija cheese, chili powder, cayenne pepper, garlic powder, and lime juice to the corn.
Mix all the ingredients thoroughly until well combined.
Stir in the chopped cilantro.
Transfer the dip to a serving dish and serve warm.
Serving Tips
- Tortilla Chips: Perfect for scooping up the flavorful dip and adding a crunchy texture.
- Warm Crusty Bread: A hearty option that pairs well with the creamy and spicy elements of the dip.
- Vegetable Sticks: For a healthier alternative, use carrot and celery sticks to enjoy the dip.
- Pita Bread: Grilled or toasted pita slices make a great accompaniment for a Mediterranean twist.
- Tacos: Use the dip as a topping inside tacos for an extra layer of flavor and creaminess.
Storage
To store Mexican Street Corn Dip, transfer to an airtight container and refrigerate for up to 3 days.
Reheat gently before serving to maintain its creamy texture and delicious flavor.
Freezing
To freeze Mexican Street Corn Dip, transfer it to an airtight container after cooling.
Ensure it’s tightly sealed to prevent freezer burn.
Thaw in the refrigerator before reheating and serving.
Reheating
To reheat Mexican Street Corn Dip, use a skillet over low heat.
Stir occasionally until warmed through.
Avoid microwaving to prevent the dip from becoming too watery.
Final Thoughts
Our Mexican Street Corn Dip is a delightful and flavorful appetizer that captures the essence of traditional Mexican street food.
With its creamy texture and a perfect blend of spices, it’s sure to be a hit at any gathering.
Feel free to customize the spice level to suit your taste.
Serve it with tortilla chips or warm crusty bread for a truly satisfying experience.
Enjoy making and sharing this delicious dip with your friends and family.
Frequently Asked Questions
Can I Use Canned Corn Instead of Fresh or Frozen?
You can definitely use canned corn instead. Just drain and rinse it well to remove excess liquid. Canned corn may be slightly softer, so adjust cooking time to guarantee it chars nicely. Enjoy your delicious dip!
How Can I Make the Dip Vegan-Friendly?
You can easily make the dip vegan-friendly by swapping mayonnaise and sour cream with vegan alternatives, using nutritional yeast instead of cotija cheese, and ensuring the corn is cooked in vegetable oil. Enjoy your delicious creation!
What Other Cheeses Can Substitute for Cotija?
You can substitute cotija with feta for a similar salty flavor or use queso fresco for a milder taste. Crumbled ricotta salata provides a creamy texture, while parmesan adds a sharp, nutty profile to your dish.
How Do I Prevent the Corn From Becoming Too Mushy?
To keep corn from getting mushy, don’t overcrowd the skillet, ensuring even browning. Stir occasionally, not constantly, to let it char properly. Use fresh or thoroughly thawed corn for the best texture. Enjoy the crunch!
Can I Prepare the Dip in Advance?
You can definitely prepare the dip ahead of time. Just cook the corn and mix the ingredients, then refrigerate. Before serving, warm it gently and stir in fresh cilantro for a burst of flavor. Enjoy!
Mexican Street Corn Dip
Equipment
- 1 large skillet
- 1 Mixing bowl
- 1 Spatula
- 1 Knife
Ingredients
- 4 cups corn kernels fresh or frozen, thawed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese crumbled
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 lime juiced
- 1/4 cup cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the corn kernels to the skillet and cook, stirring occasionally, until charred, about 8-10 minutes.
- Transfer the charred corn to a mixing bowl and let it cool for 5 minutes.
- Add mayonnaise, sour cream, cotija cheese, chili powder, cayenne pepper, garlic powder, and lime juice to the corn.
- Mix all the ingredients thoroughly until well combined.
- Stir in the chopped cilantro.
- Transfer the dip to a serving dish and serve warm.
Notes
