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Mexican Street Corn Dip

A fun and flavorful dip that brings the taste of street food into your home, perfect for gatherings and cozy nights in.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 ears ears roasted corn Use fresh roasted corn for best flavor.
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese Can use more for topping if desired.
  • 1/2 cup cotija cheese Feta cheese can be used as a substitute.
  • 2-3 teaspoons Tajin seasoning Adjust to taste.
  • to taste Fresh cilantro For garnish.
  • as needed Lime wedges For serving.

Method
 

Preparation
  1. Cut the corn kernels off the roasted ears and place them in a medium saucepan or skillet.
  2. Add the mayonnaise, sour cream, cheddar cheese, cotija cheese, and Tajin seasoning to the corn.
  3. Heat over medium-low heat, stirring several times until everything is warmed through.
Baking
  1. For a special touch, spoon the warm mixture into a cast iron skillet or baking dish. Top with extra cotija and cheddar cheese.
  2. Broil on high for 3-4 minutes to lightly brown the top.
Serving
  1. Sprinkle fresh cilantro on top before serving.
  2. Serve with crackers or tortillas and lime wedges for added flavor.

Notes

If you have leftovers, let the dip cool down to room temperature before storing in an airtight container in the refrigerator. It will keep well for 3-4 days. Can be reheated in the microwave or on the stove until warmed through.