Mexican Street Corn Dip Recipe
This Mexican Street Corn Dip is a flavorful, creamy blend of sweet corn, tangy sour cream, mayo, and zesty spices, topped with crumbly queso fresco and fresh cilantro. Perfect as a party appetizer or snack when served with tortilla chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
Base Ingredients
- 3 cups sweet corn (2 cans, drained)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lime juice
Spices
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Cheese and Garnish
- 6 ounces queso fresco (crumbled)
- 1/4 cup cilantro (chopped)
Instructions
- Combine Base Ingredients and Spices: In a large bowl, mix the drained sweet corn with mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and optional cayenne pepper until well combined.
- Incorporate Cheese: Crumble the queso fresco and reserve about 1/4 cup for topping. Stir the remaining queso fresco into the corn mixture to integrate flavors and add creaminess.
- Garnish and Serve: Sprinkle the reserved queso fresco crumbles on top of the dip, then garnish with chopped cilantro. You can serve immediately or chill the dip up to 24 hours for enhanced flavor. Serve with tortilla chips or fresh vegetables for dipping.
Notes
- You can use frozen corn (thawed and drained) instead of canned corn.
- Adjust cayenne pepper to control the spiciness level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- The dip can be stored in the refrigerator for up to 24 hours to allow flavors to meld.
- Queso fresco can be substituted with feta or cotija cheese if unavailable.
Keywords: Mexican street corn dip, corn dip, queso fresco dip, party appetizer, Mexican appetizer, creamy corn dip, tortilla chips dip
Find it online: https://bitesizedbenny.com/mexican-street-corn-dip-recipe/
