Mexican Street Corn Dip
This creamy Mexican Street Corn Dip isinspired by classic elote, combining sweet corn, tangy lime, and a hint ofheat. It’s rich, scoopable, and perfect for tortilla chips or spooned overtacos and grilled meats.
Servings: 8
Calories: 268.71kcal
Ingredients
- 4 cups corn fresh, frozen and thawed, or drained canned corn
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese crumbled, plus extra for topping
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ cup red onion finely chopped
- ¼ cup cilantro fresh, chopped
- 1 jalapeño finely minced (optional)
- 1 lime fresh, juiced
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the corn and cook, stirring occasionally, until lightly charred in spots, about 8–10 minutes. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, stir together mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and lime juice until smooth.
- Fold in the slightly cooled corn, red onion, cilantro, and jalapeño if using. Stir until evenly combined.
- Transfer to a serving bowl and top with extra cotija, a sprinkle of chili powder, and additional cilantro if desired.
- Serve warm or chilled with tortilla chips.
Nutrition
Calories: 268.71kcal | Carbohydrates: 19.25g | Protein: 5.96g | Fat: 20.26g | Saturated Fat: 5.98g | Polyunsaturated Fat: 7.16g | Monounsaturated Fat: 5.45g | Trans Fat: 0.03g | Cholesterol: 31.05mg | Sodium: 414.66mg | Potassium: 227.33mg | Fiber: 2.3g | Sugar: 4.48g | Vitamin A: 518.04IU | Vitamin C: 7.5mg | Calcium: 115.76mg | Iron: 0.66mg