Description
This Street Corn Dip is a creamy, tangy, and flavorful appetizer that captures the essence of Mexican street corn in a delicious dip form. Combining sweet corn, zesty lime, mild green chiles, and a blend of cheeses, this easy-to-make dip is perfect for parties, gatherings, or a tasty snack served with tortilla chips.
Ingredients
Scale
Vegetables and Aromatics
- 1 Tablespoon olive oil
- 1/3 cup white onion, diced
- 1 4oz can mild diced green chiles
- 1/3 cup water
- 1 cup corn (fresh or frozen; more if desired)
- 1 lime (juice only)
- 2 Tablespoons fresh chopped cilantro (plus extra for garnish)
Dairy and Condiments
- 2/3 cup mayonnaise
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded cotija cheese or queso fresco (optional)
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Tajin seasoning
- Salt and pepper, to taste
Serving
- Chips, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced white onion and sauté until softened and translucent, about 3 to 4 minutes.
- Add Corn and Chiles: Stir in the corn, diced green chiles (with their juices), and 1/3 cup water into the skillet. Cook the mixture for an additional 4 to 5 minutes until the corn is tender and heated through.
- Combine Dairy and Spices: In a mixing bowl, combine the mayonnaise, Greek yogurt, chili powder, garlic powder, Tajin seasoning, lime juice, and fresh chopped cilantro. Mix well until creamy and smooth.
- Mix Corn into Creamy Base: Once the corn mixture is cooked and slightly cooled, fold it into the creamy yogurt and mayonnaise mixture. Stir in the shredded cheddar cheese and half of the cotija cheese (if using). Season with salt and pepper to taste.
- Heat Dip (optional): For a warm dip, transfer the mixture back to the skillet or a baking dish and heat gently until the cheeses melt and the dip is warmed through, about 2 to 3 minutes on the stovetop or under a broiler for 3-4 minutes. Alternatively, serve chilled or at room temperature.
- Garnish and Serve: Sprinkle the remaining cotija cheese and fresh cilantro on top of the dip. Serve immediately with chips for dipping.
Notes
- Fresh or frozen corn can be used; if using frozen, thaw before cooking.
- Adjust the amount of chili powder and Tajin seasoning to control the level of spiciness and tang.
- For a lighter version, substitute mayonnaise with additional Greek yogurt or low-fat mayonnaise.
- The dip can be prepared in advance and refrigerated; bring to room temperature or warm gently before serving.
- If cotija cheese is unavailable, queso fresco or a mild feta can be good substitutes.
