Cold Mexican Street Corn Dip Recipe
This Cold Mexican Street Corn Dip Recipe is creamy, zesty, and loaded with sweet corn, cotija cheese, lime, and spices. Perfect for parties, snacks, or casual gatherings with friends and family.
Equipment
- Large mixing bowl
- Spatula or spoon
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
- 4 cups Fresh or frozen corn kernels thawed if frozen
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1/2 cup Cotija cheese crumbled
- 1/4 cup Red onion finely diced
- 1/4 cup Cilantro chopped
- 1 Lime juiced
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Tortilla chips for serving
- Extra cilantro for garnish
- Extra cotija cheese for garnish
Instructions
Mix Base
- In a large mixing bowl, combine corn kernels, mayonnaise, and sour cream. Stir until each kernel is coated in a creamy, luscious mixture that smells fresh and zesty.
Add Flavors
- Add crumbled cotija cheese, finely diced red onion, chopped cilantro, lime juice, chili powder, smoked paprika, salt, and black pepper to the bowl. Fold gently to combine flavors.
Adjust Seasoning
- Taste the dip and adjust seasoning if needed. Add more lime, chili powder, or salt to achieve a perfectly balanced, tangy, and slightly spicy flavor.
Assemble Dip
- Transfer the dip to a serving bowl. Sprinkle extra cotija cheese and cilantro on top for a colorful, inviting presentation that makes it irresistible.
Serve or Chill
- Serve immediately with tortilla chips, or cover and refrigerate for up to 2 days. Flavors deepen beautifully when chilled, making it ideal for parties or gatherings.
Notes
- Use fresh corn for best flavor; frozen is fine if thawed
- Adjust chili powder to taste for spiciness
- Dip can be made ahead and refrigerated up to 2 days
- Serve with tortilla chips or veggie sticks
- Garnish with extra cotija and cilantro for a colorful presentation