Description
This easy Mexican Street Corn Dip combines sautéed fresh corn kernels with creamy sour cream, spicy jalapeno, tangy lime, and crumbly cotija cheese. It's a flavorful and quick appetizer perfect for serving with tortilla chips at any gathering or game day party.
Ingredients
Scale
Corn Mixture
- 4 cups fresh corn kernels (about 4 cobs)
- 1 4oz can diced green chilis, drained and rinsed (hot chiles preferred)
- 1 jalapeno, deseeded and finely chopped
- 1 small garlic clove, minced
- 2 tablespoons red onion, finely chopped
Mix-Ins
- ⅓ cup sour cream
- ½ cup cotija cheese
- ¼ cup + 2 tablespoons cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- Cook Corn: Heat a large pan over medium-high heat and spray with cooking spray once hot. Add corn kernels and sauté until cooked through and slightly browned, about 3 minutes. Transfer to a large bowl and set aside.
- Combine Ingredients: Add the drained diced green chilis, jalapeno, garlic, red onion, sour cream, cotija cheese, cilantro, lime juice, chili powder, and salt to the bowl with the cooked corn. Mix well until the sour cream is fully incorporated and the dip is evenly combined.
- Taste and Adjust: Taste the dip and adjust seasoning as needed, adding more lime juice or cilantro if desired for extra brightness and flavor.
- Serve: Sprinkle additional cotija cheese over the top of the dip and serve immediately with your favorite tortilla chips.
Notes
- Frozen or canned corn can be used instead of fresh corn.
- If using frozen corn, heat according to package instructions before sautéing.
- If using canned corn, drain and thoroughly rinse before sautéing.
- Feta cheese is an acceptable substitute for cotija cheese.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
