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The Best Mexican Street Corn Dip

The Best Mexican Street Corn Dip

A delicious and creamy Mexican-inspired street corn dip, perfect for parties and cookouts. Features charred corn, spicy jalapeño, tangy lime, and salty cotija cheese.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 people
Course: Appetizer, Dip
Cuisine: American, Mexican
Calories: 0.1502
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups corn kernels (about 4–6 ears of corn, fresh, frozen, or canned and drained)
  • 1 tablespoon butter
  • 4 tablespoons jalapeño pepper minced (about 1/2 pepper, seeds and ribs removed for less heat)
  • 1/4 cup red onion diced
  • 1 1/2 teaspoons chili powder
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 1/2 tablespoons lime juice (about 1 lime)
  • 1/2 cup cotija cheese crumbled
  • 3 tablespoons cilantro chopped
  • salt to taste

Method
 

Instructions
  1. Melt butter in a cast iron skillet over medium-high heat. Add corn kernels and stir occasionally until the corn is nicely charred, about 5-7 minutes.
  2. Add the minced jalapeño, diced red onion, and chili powder to the skillet. Stir well to combine with the corn.
  3. Reduce the heat to medium-low. Stir in the mayonnaise, Greek yogurt, and lime juice until everything is well incorporated.
  4. Add the crumbled cotija cheese and stir until it's melted and the corn mixture is evenly coated. Continue to cook for another minute or two until heated through.
  5. Remove the skillet from the heat. Stir in the chopped cilantro.
  6. Season with salt to taste. Serve warm, at room temperature, or cold with tortilla chips.

Notes

This dip can be made ahead of time and reheated on the stovetop, in the oven, or in the microwave. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If using frozen corn, ensure it's thawed before cooking. If using canned corn, rinse and drain it well.