This vibrant and flavorful Mexican Street Corn Dip is a crowd-pleaser, perfect for parties, game days, or a simple weeknight snack. Inspired by the beloved street food, this recipe is easy to make and bursting with fresh, zesty flavors. Get ready to taste the sunshine!
The key to this dip's deliciousness lies in the perfectly roasted (or grilled!) corn. Roasting brings out the corn's natural sweetness and creates a slightly charred flavor that's irresistible. I like to use fresh corn on the cob when it's in season, but frozen corn works perfectly fine in a pinch. Just make sure to thaw and dry it completely before using it. I learned that the hard way... once!
The creamy mayonnaise base is perfectly balanced by the zesty lime juice and the warm spice of chili powder and cumin. The crumbled cotija cheese adds a salty, tangy bite that elevates the dip to the next level. I love to finish it off with a sprinkle of fresh cilantro and a squeeze of extra lime juice for an extra burst of freshness. It’s a flavor party in your mouth! What's your favorite way to garnish a dip?
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small saucepan
- Grill pan (optional)
- Serving bowl
Mexican Street Corn Dip with Chili Powder and Lime: Frequently Asked Questions
Mexican Street Corn Dip with Chili Powder and Lime
This Mexican Street Corn Dip is a fiesta of flavors—sweet corn, zesty lime, spicy chili powder, and creamy cotija cheese. It's easy to make, endlessly customizable, and always a hit!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Preheat your oven to 400°F (200°C). This is super important for perfectly cooked corn!
- Next up: If you're using fresh corn on the cob, shuck the corn and remove the silks. If using frozen, make sure it's fully thawed and patted dry. Trust me on the dry part; it prevents a watery dip!
- Now for the roasting (or grilling!): If roasting, toss the corn cobs with a little olive oil and salt. Place them on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly charred. If grilling, grill the corn, turning occasionally, until tender and nicely charred. About 15-20 minutes usually does the trick. Keep an eye on it though!
- Time for the magic: Once the corn is cool enough to handle, cut the kernels off the cob. Try not to get too much of the cob itself, unless you like that extra texture (I do!),
- In a large bowl, combine the corn kernels with mayonnaise, lime juice, chili powder, cumin, and salt. Stir everything together until well combined. Taste and adjust seasonings as needed. Don't be shy with the lime; it brightens the flavors beautifully!
- Add the cheese! Stir in the crumbled cotija cheese. If you are using other cheese like Monterey Jack make sure it is fully melted before adding. Stir in and wait until it's melted and creamy. Now, this is where it gets fun. I love to add a bit of finely chopped cilantro and a little more lime zest at the very end. A dash of hot sauce can take it up a notch too.
- Chill out! Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld. This step is crucial, trust me; the flavors will deepen during the chill sesh!
- Serve it up! When you're ready to serve, spoon the dip into a serving bowl and garnish with extra cilantro, lime wedges, and a sprinkle of chili powder for that extra pop of color and flavor. Serve with tortilla chips or your favorite dippers and prepare for rave reviews!
📝 Notes
- If using frozen corn, make sure it is fully thawed and very dry before using. Pat it with a paper towel.
- Feel free to adjust the amount of chili powder to your liking. More heat? Go for it!
- This dip is even better the next day! The flavors will deepen overnight. I'm not kidding on that one!
🍎 Nutrition
Calories: 300kcal
Protein: 6g
Fat: 20g
Carbohydrates: 25g
Fiber: 4g
Calcium: 200mg
