Sweet corn, cotija cheese and lots of fresh cilantro and lime juice! This lightened up dip is sure to be a hit at your next party or game day get-together!
Well it’s official loves… It’s finally football season at the Monson house. Which really only means one thing in my book – hellooo appetizers! And seeing as how Charlie loves to have the guys over whenever there’s anything involving sports on tv, you can imagine that I make A LOT of appetizers this time of year! 😉 (But honestly I secretly kind of love it!) So today I’m sharing with you all a new found favorite of mine that I’m sure will become a favorite of yours too! My easy Mexican street corn dip!
- Corn: Can use fresh or frozen. (See directions below for both.)
- Canned green chiles: I used hot chiles because I always love a little heat. That being said, you can definitely use hot or mild chiles depending on your preference.
- Sour cream: I also used light sour cream to lighten up this dish, but feel free to use regular if you prefer. (To make this dip a little more dairy-free friendly, try using dairy free sour cream! You can find it at most grocery stores.)
- Green onion
- Cotija cheese: Can replace with feta.
- Lime: I LOVE using lots of lime so sometimes I’ll add the juice of 3 limes instead of 2 like the recipe says. (This is really a personal prefer so I would suggest tasting the dip after each lime is added.)
- Spices: Chili powder, salt and pepper are all you need to flavor up this dip!
Ok so some of you might be wondering, what is Mexican street corn?
In simple terms, Mexican street corn is just a corn cob that’s been grilled/cooked, then slathered with mayonnaise and sprinkled with cotija cheese, cilantro and chili powder. (That might sound a little weird at first but trust me, it really is delicious!) But for this recipe I wanted to lighten it up a bit so I swapped out the mayo for light sour cream and added a touch more salt with a ton of lime juice. (Mayo on it’s own is pretty salty so to make up for it we have to add a little extra salt to get the flavor just right. You can also add salt to taste if you prefer too!)
Should I use fresh or frozen corn?
One of the best things about this recipe is that you can use EITHER! (So don’t worry if you don’t have fresh corn available to you. 🙂 ) I’ve made with recipe with both types several times and they’ve both come out perfectly every time. Here’s a few tips for each:
- Fresh corn: Bring a large pot of water to a boil on the stove and remove the husks from your corn cobs. Once boiling, add your cobs to the pot, cover it with a lid and return it to a boil. Once boiling, cook the corn for 1-2 minutes or until the kernels are tender. Drain the water and place your cooked corn in the fridge to cool completely. Once cooled, cut the kernels of the cob and prepare the rest of your dip.
- Frozen corn: Heat the corn according to the package’s directions, then place it in the fridge to cool. (You can also leave the package out at room temperature to thaw but make sure to drain all the excess liquid before preparing your dip.
What do I serve with Mexican street corn dip?
- Your favorite tortilla chips
- Veggie chips
- Sliced veggies (For the more adventurous people. 😉 My favorites are zucchini and mini peppers!)
- Or just eat it by the spoonful!
Have leftover dip? Here are a few fun ways you can use it!
- Use it as a “salsa” for tacos (It’s really good with pork carnitas!)
- Add it your salads for some fun Mexican flare
- Have it with breakfast/brunch with eggs and chorizo
- Use it as a topping for nachos
- Make quesadillas by mixing it with mozzarella and chicken before layering it on your tortillas
You just can’t go wrong with this easy dip! Hope you’re having a great day! 🙂
More recipes like this:
- Lightened Up Green Chile Chicken Dip
- Mexican Street Corn Kale Salad
- Summer Corn Salad with Avocado
- Slow Cooker Carnitas Tacos with Mexican Corn Salsa
- Cilantro Lime Pasta Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Mexican Street Corn Dip
- 4 cups corn, about 4 cobs (can use fresh or frozen – see notes for directions if using frozen)
- 1 4oz can diced green chilis, drained and rinsed (I used hot chiles)
- ¼ cup light sour cream
- ¼ cup cotija cheese (an replace with feta)
- ¼ cup cilantro, chopped
- 2 green onion stalks, chopped
- 1-2 limes, juiced (depending on how "tangy" you want it)
- ½ tsp chili powder
- ½ tsp salt
- Black pepper, to taste
- Optional garnishes: extra cotija cheese, cilantro & green onion
- Bring a large pot of water to a boil on the stove and remove the husks from your corn cobs. Once boiling, add your cobs to the pot, cover it with a lid and return it back to a boil. Once boiling, cook the corn for 1-2 minutes or until the kernels are tender. Drain the water and place your cooked corn in the fridge to cool completely. Once cooled, cut the kernels off the cob and pour them into a large bowl.
- Add the green chiles, sour cream, cotija, cilantro, onion, chili powder, salt and pepper and stir to combine. Then add your lime juice to taste.
- Store the dip in the fridge until your ready to eat. Garnish with extra cotija cheese, cilantro and green onion right before serving. Serve with your favorite tortilla chips or fritos.
- Heat the corn according to the package’s directions, then place it in the fridge to cool. (You can also leave the package out at room temperature to thaw but make sure to drain all the excess liquid before preparing your dip.) Once it’s cooled completely, start preparing your dip.