Mexican Street Corn Dip
A tasty Mexican street corn dip with all the wonderful flavors that come together easily. Cotija cheese, cilantro, chili powder, onions, and garlic complete this dip to enjoy year-round. Can be made with corn on the cob or frozen corn.
Servings: 4 servings
Ingredients
- 1 cup corn (1 ear or 1 cup frozen)
- 1 cup sour cream
- 2 oz Cotija cheese, crumbled
- 1/4 cup chopped cilantro, 10 stems
- 1/2 teaspoon chili powder
- 1/4 teasapoon smoked paprika, or regular paprika
- 1 teaspoon minced garlic, like Gourmet Gardens
- 1 tablespoon fresh lime juice
- 1/2 cup diced red onion, or green onion heat onion in microwave or pan for 30 seconds if the onion is strong
- 1 jalapeno seeded and diced, or use poblano pepper
- salt and pepper to taste
Instructions
- Begin by gathering all the ingredients.
- Next, you'll cook the corn, on the grill, in a skillet, or over the flame of a gas stove. Toast the corn until the outer kernels are lightly charred. This will give the dip a delicious nutty flavor. Use fresh corn on the cob or frozen corn in a skillet.
- When getting ready to mix the items together, reserve a small portion of corn, cheese, and cilantro to garnish the dip with.
- In a medium bowl, mix the sour cream, cotija cheese, cilantro, chili powder, paprika, garlic, lime juice, onion, and jalapeno. Mix well until all combined.
- If using corn on the cob, cut the corn off the cob. Then stir the cooked corn into the dip mixture.
- Garnish with reserved toppings.
- Serve with tortilla chips, top tacos, or tostadas.
- Refrigerate or serve immediately.