Mexican Corn Dip

Sweet, spicy and tangy flavors make this easy Mexican Corn Dip a favorite appetizer recipe. Ready in 20 minutes! Perfect any time.

Course Appetizer

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings 1/2-cup servings (total yield: 3 cups)

Calories 200kcal

Author Toni Dash

Ingredients

1 tablespoon olive oil
4 Cups corn kernels fresh or frozen/thawed (2 10-ounce bags)
3 tablespoons mayonnaise
3 tablespoons sour cream
Juice from 1 lime
¼ cup vresh cilantro chopped
1 teaspoon chili powder
½ cup cotija cheese crumbled
Salt and pepper to taste

Instructions

Add the oil to a large heavy skillet (cast iron works great) or griddle over medium to medium-high heat.
Add the corn kernels cook for around 5 to 6 minutes until slightly charred.
In a bowl combine the charred corn kernels with the mayonnaise, sour cream, lime juice, cilantro, and chili powder. Stir to combine.
Stir in the cotija cheese reserving some to top the dip. Salt and pepper to taste.
Serve and top with the extra cotija cheese and more torn cilantro if desired.

Notes

Variations

Make it spicy: Add some diced jalapeno peppers for some spicy heat. Or add a little hot sauce.

Roasted chile peppers. If you have some extra time and want a smoky, spicy additon, roast some chile peppers, chop them up and add them. Here's how to roast peppers.

Try different chili powder. If you like smoky flavor try Chipotle powder. Want an earthy flavor? Ancho chili powder is delicious.

Stir in some shredded cheese. Try cheddar, Colby, Monterey Jack or Pepper Jack cheese....or a blend.

Cubed avocado. To add a smooth creamy texture add some small cubes of avocado.

Add some garlic. Some chopped garlic thrown in at the end of charring the corn will add some more robust flavor. A sprinkle of garlic powder could also be added.

Add vegetables to change the flavor or texture. Chopped red bell pepper, diced green chiles, black beans, green onions. You get the idea! It's a flexible salad to add in other ingredients you love for a new flavor.

Greek yougurt swap. Full fat Greek yogurt can be swapped in for the sour cream.

Storing the Dip

Store in an airtight container in the refrigerator for up to 2 days.

Serving note

Do not leave the dip at room temperature for more than 2 hours. If serving outdoors during hot months due to not leave indefinitely in the sun.

Nutrition