Feast your eyes on this Street Corn Dip, a creamy, dreamy concoction that brings the vibrant flavors of Mexican street corn right to your table. Perfect for game day, potlucks, or any occasion that calls for a dip that’s anything but basic.
Why This Recipe Works
- It’s a crowd-pleaser that combines the smoky, tangy flavors of street corn with the creamy texture of a dip.
- Easy to make with simple ingredients that pack a punch of flavor.
- Versatile enough to serve with chips, veggies, or as a topping for grilled meats.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Skillet (if using fresh corn)
Instructions
Step 1: Prepare the Corn
If using fresh corn, heat a skillet over medium-high heat and cook the corn kernels until slightly charred, about 5-7 minutes. This adds a smoky flavor that mimics traditional street corn. Let cool before mixing. If using frozen corn, thaw and drain well to avoid a watery dip.
Step 2: Mix the Base
In a large bowl, combine the mayonnaise and sour cream until smooth. This creamy base is what makes the dip irresistibly rich and tangy. For a lighter version, you can substitute Greek yogurt for half of the mayonnaise.
Step 3: Add the Flavors
Stir in the lime juice, chili powder, smoked paprika, and half of the cotija cheese. The lime juice adds a bright acidity that balances the richness, while the spices bring warmth and depth. Mix well to ensure every bite is flavorful.
Step 4: Fold in the Corn and Cilantro
Gently fold in the corn and chopped cilantro, reserving a little cilantro for garnish. The cilantro adds a fresh, herby note that complements the smoky corn. Be careful not to overmix to keep the texture chunky.
Step 5: Chill and Serve
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with the remaining cotija cheese and cilantro. Serve with tortilla chips or as a side to your favorite Mexican dishes.
Tips and Tricks
For an extra smoky flavor, try grilling the corn on the cob before cutting off the kernels. If you’re short on time, you can skip the chilling step, but the flavors won’t be as developed. For a spicier dip, add a diced jalapeño or a dash of hot sauce. Always taste and adjust the seasoning before serving, as the saltiness of the cheese can vary.
Recipe Variations
- Add diced avocado for a creamy, rich texture.
- Mix in black beans and red bell pepper for a heartier dip.
- Use queso fresco instead of cotija for a milder cheese flavor.
- For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives and omit the cheese or use a plant-based cheese.
Frequently Asked Questions
Can I make this dip ahead of time? Absolutely! This dip actually tastes better after sitting in the fridge for a few hours, making it a great make-ahead appetizer for parties. Just be sure to give it a good stir before serving to recombine any separated ingredients.
What can I serve with this dip? While tortilla chips are a classic choice, this dip also pairs wonderfully with sliced bell peppers, cucumber rounds, or even as a spread on tacos and quesadillas. Get creative with your dippers!
How long does this dip last in the fridge? Stored in an airtight container, this dip will keep for up to 3 days in the refrigerator. The flavors will continue to develop, but the texture may become a bit looser over time.
Summary
This Street Corn Dip is a flavorful, easy-to-make appetizer that’s sure to be a hit at any gathering. With its creamy base, smoky corn, and tangy spices, it’s a dish that celebrates the vibrant flavors of Mexican street food in every bite.
