why make this recipe
Mexican Street Corn Dip is a fun and flavorful recipe that brings the taste of street food right into your home. This dip is perfect for parties, gatherings, or even just a cozy night in. The combination of roasted corn, creamy ingredients, and zesty seasoning makes it a crowd-pleaser. Plus, it’s easy to make and satisfying to enjoy with friends and family.
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
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions :
- Cut the corn kernels off the roasted ears and place them in a medium saucepan or skillet.
- Add the mayonnaise, sour cream, cheddar cheese, cotija cheese, and Tajin seasoning to the corn.
- Heat over medium-low heat, stirring several times until everything is warmed through.
- For a special touch, you can spoon the warm mixture into a cast iron skillet or baking dish. Top it with extra cotija and cheddar cheese.
- Broil on high for 3-4 minutes to lightly brown the top.
- Sprinkle fresh cilantro on top before serving.
- Serve with crackers or tortillas and lime wedges for added flavor.
how to serve Mexican Street Corn Dip
Serve Mexican Street Corn Dip warm for the best experience. Use tortilla chips, crackers, or even pita bread to scoop up the creamy dip. Adding lime wedges on the side enhances the flavor and gives a zesty kick. This dip is perfect for sharing during gatherings, game days, or casual nights with friends.
how to store Mexican Street Corn Dip
If you have leftovers, let the dip cool down to room temperature and then store it in an airtight container in the refrigerator. It will keep well for 3-4 days. When you’re ready to enjoy it again, you can heat it up in the microwave or on the stove until warmed through.
tips to make Mexican Street Corn Dip
- Use fresh corn if possible to enhance the flavor. Roasting the corn adds a nice smokiness.
- Adjust the amount of Tajin seasoning to taste; if you love heat, feel free to add more!
- For a twist, try adding diced jalapeños for some extra spice.
variation
You can make this dip even creamier by adding cream cheese to the mix. If you’re looking for a vegetarian option, simply skip any meat toppings, and feel free to experiment with different cheeses.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Just store it in the refrigerator and heat it up before serving.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese works as a good substitute. It has a similar salty flavor.
Is it okay to use frozen corn?
Yes, frozen corn can be used in place of fresh corn. Just make sure to cook it well and let it cool before mixing with the other ingredients.
Mexican Street Corn Dip
Ingredients
Method
- Cut the corn kernels off the roasted ears and place them in a medium saucepan or skillet.
- Add the mayonnaise, sour cream, cheddar cheese, cotija cheese, and Tajin seasoning to the corn.
- Heat over medium-low heat, stirring several times until everything is warmed through.
- For a special touch, spoon the warm mixture into a cast iron skillet or baking dish. Top with extra cotija and cheddar cheese.
- Broil on high for 3-4 minutes to lightly brown the top.
- Sprinkle fresh cilantro on top before serving.
- Serve with crackers or tortillas and lime wedges for added flavor.