Description
Quick and easy Mexican Street Corn Dip with creamy mayo, sour cream, Cotija, lime, and a touch of cayenne—perfect for parties and ready in 20 minutes.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons salted butter
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- Juice of half a lime
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2/3 cup crumbled Cotija cheese
- 1 tablespoon minced fresh cilantro (for serving)
Instructions
1. Melt butter in a large skillet over medium-high heat.
2. Add the corn; sauté 8–10 minutes until kernels brown slightly and caramelize.
3. Remove from heat and cool for 10 minutes.
4. Stir in mayonnaise, sour cream, lime juice, garlic powder, and cayenne until combined.
5. Mix in most of the Cotija; reserve a little for garnish.
6. Transfer to a serving bowl, top with reserved Cotija and cilantro, and serve warm or chilled.
Notes
For extra smokiness, char the corn on a grill or use fire-roasted frozen corn.
Adjust heat with more cayenne or add diced jalapeño.
Swap in some Greek yogurt for a lighter dip.
Serve with tortilla chips, veggie sticks, or toasted baguette slices.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 0.33 cup
- Calories: 125
- Sugar: 2g
- Sodium: 242mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg