Description
Easy Mexican Street Corn Dip is a flavorful and creamy appetizer that combines sautéed fresh corn with tangy sour cream, spicy green chilis, cotija cheese, and vibrant herbs. Perfect for serving with tortilla chips at gatherings or as a tasty snack.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 4 cobs)
- 1 4oz can diced green chilis, drained and rinsed (hot chilis)
- ⅓ cup sour cream
- ½ cup cotija cheese
- ¼ cup + 2 Tbsp cilantro, chopped
- 2 Tbsp red onion, finely chopped
- 1 jalapeno, deseeded and finely chopped
- 1 small garlic clove, minced
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Prepare the Corn: Heat a large pan over medium-high heat and spray it with cooking spray. Add the fresh corn kernels and sauté until cooked through and slightly browned, about 3 minutes. Transfer the corn to a large mixing bowl and set aside.
- Combine Ingredients: Add the drained diced green chilis, sour cream, cotija cheese, chopped cilantro, finely chopped red onion, jalapeno, minced garlic, lime juice, chili powder, and salt to the bowl with the corn. Mix thoroughly until the sour cream is fully incorporated and the ingredients are well combined.
- Adjust Seasoning: Taste the dip and adjust seasoning as needed, adding more lime juice or cilantro to your preference.
- Serve: Sprinkle extra cotija cheese over the top. Serve immediately with your favorite tortilla chips for dipping.
Notes
- Frozen or canned corn can be used instead of fresh corn. For frozen corn, heat according to package directions before sautéing. For canned corn, drain and rinse thoroughly before sautéing.
- Feta cheese can be used as a substitute for cotija cheese if unavailable.
- For more heat, leave some jalapeno seeds in or use a hotter variety of chili.
- Adjust sour cream quantity for creamier or lighter dip depending on preference.
