Why Make This Recipe
Mexican Street Corn Dip brings the vibrant flavors of traditional Mexican street corn straight to your table. It’s creamy, cheesy, and packed with that signature tangy zest from Tajin seasoning. Perfect for gatherings, game days, or simply as a treat for yourself, this dip is an easy and delicious way to enjoy a taste of Mexico. With simple ingredients and quick preparation, you’ll make it time and again.
How to Make Mexican Street Corn Dip
Ingredients:
- 6 ears roasted corn
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup cotija cheese
- 2-3 teaspoons Tajin seasoning
Directions:
- Cut the corn kernels off the roasted ears.
- Place the corn in a medium saucepan or skillet.
- Add the remaining ingredients: mayonnaise, sour cream, cheddar cheese, cotija cheese, and Tajin seasoning.
- Heat over medium-low heat, stirring several times during cooking. Keep cooking until heated through.
- If desired, spoon the warm corn dip into a cast-iron skillet or baking dish. Top with extra cotija and cheddar cheese.
- Broil on high for 3-4 minutes until the top lightly browns.
- Sprinkle fresh cilantro on top before serving.
- Serve with crackers or tortillas.
How to Serve Mexican Street Corn Dip
Serve Mexican Street Corn Dip warm for the best flavor and texture. Pair it with your favorite crackers, tortilla chips, or fresh tortillas. You can also enjoy it as a topping for tacos or grilled meats. It’s versatile, so feel free to get creative with how you serve it!
How to Store Mexican Street Corn Dip
If you have leftovers, you can store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, reheat in a skillet or microwave until warmed through. Avoid freezing, as the texture may change.
Tips to Make Mexican Street Corn Dip
- For added smoky flavor, use grilled corn instead of just roasted.
- Adjust the amount of Tajin seasoning to match your taste preferences. Start with a small amount and add more if desired.
- Add chopped jalapeños for a spicy kick!
- Garnish with lime wedges for an extra burst of flavor.
Variation
You can customize this dip by adding diced red onion, bell peppers, or even black beans for extra texture and flavor. If you want a lighter version, consider using Greek yogurt instead of sour cream.
FAQs
1. Can I use frozen corn instead of fresh corn?
Yes! You can use frozen corn, just ensure to thaw and drain it before using.
2. Is this dip gluten-free?
Yes, all of the ingredients are gluten-free, making it perfect for those with gluten sensitivities.
3. Can I make this dip in advance?
You can prepare the ingredients ahead of time and store them separately. Combine and heat them up when you’re ready to serve for the best taste.
Mexican Street Corn Dip
Ingredients
Method
- Cut the corn kernels off the roasted ears.
- Place the corn in a medium saucepan or skillet.
- Add the mayonnaise, sour cream, cheddar cheese, cotija cheese, and Tajin seasoning.
- Heat over medium-low heat, stirring several times until heated through.
- If desired, spoon the dip into a cast-iron skillet or baking dish.
- Top with extra cotija and cheddar cheese.
- Broil on high for 3-4 minutes until the top lightly browns.
- Sprinkle fresh cilantro on top before serving.