Description
This Easy Mexican Street Corn Dip is a vibrant and flavorful appetizer featuring fresh sautéed corn, tangy cotija cheese, spicy jalapenos, and a hint of lime. Perfect for parties or casual snacking, it's quick to prepare and pairs wonderfully with tortilla chips.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 4 cobs)
- 1 can (4 oz) diced green chilis, drained and rinsed (preferably hot chiles)
- 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 lightly with cooking spray. Add the fresh corn kernels and sauté for about 3 minutes until cooked through and slightly browned. Transfer the cooked corn to a large mixing bowl and set aside.
- Mix the Dip: Add the diced green chilis, sour cream, cotija cheese, chopped cilantro, red onion, jalapeno, minced garlic, lime juice, chili powder, and salt to the bowl with the corn. Stir thoroughly until the sour cream is fully incorporated and the ingredients are evenly combined.
- Adjust and Serve: Taste the dip and adjust seasoning if necessary—adding more lime juice or cilantro if desired. Sprinkle extra cotija cheese over the top. Serve immediately with your favorite tortilla chips.
Notes
- Frozen or canned corn can be used instead of fresh corn.
- If using frozen corn: Heat according to package instructions before sautéing as directed.
- If using canned corn: Drain and rinse thoroughly before sautéing as directed.
- Feta cheese can be used as a substitute for cotija cheese.
Nutrition
- Serving Size: 1/4 dip cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
