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Mexican Street Corn Dip

Mexican Street Corn Dip

Enjoy a creamy and savory twist on Mexican Street Corn with this delicious dip, perfect for appetizers.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 174 kcal

Equipment

  • medium saucepan or skillet

Ingredients
  

Corn and Dairy Ingredients

  • 6 ears roasted corn
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • ½ cup shredded cheddar cheese
  • ½ cup cotija cheese
  • 2-3 teaspoons Tajin seasoning Use 2 teaspoons in the dip, then more sprinkled on top

Instructions
 

Preparation and Cooking

  • Cut the corn kernels off the roasted ears. Place the corn in a medium saucepan or skillet.
  • Add the remaining ingredients and heat over medium-low heat. Stir several times during cooking, and cook until heated through.
  • If you'd like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
  • Sprinkle fresh cilantro on top before serving. Serve with crackers or tortillas.

Notes

Serve with lime wedges and squeeze the lime juice on top as you dip. Store leftovers in an airtight container and eat within 3 days.

Nutrition

Serving: 1dipCalories: 174kcalCarbohydrates: 2gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 36mgSodium: 269mgPotassium: 43mgFiber: 0.02gSugar: 1gVitamin A: 275IUVitamin C: 0.2mgCalcium: 148mgIron: 0.1mg
Keyword appetizer, corn dip, creamy dip, Mexican Cuisine, Mexican Street Corn Dip, party dip
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