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Easy Mexican Street Corn Dip

September 25, 2019 by Caitlin Monson Leave a Comment

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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!

An easy dip recipe made with sweet, salty cotija cheese, sour cream, Mexican spices and fresh cilantro and lime juice! It's always a crow favorite and is perfect for your next party!

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!

Mexican street corn dip is the perfect easy appetizer to serve for any occasion! It's sweet, slightly tangy and full of bold Mexican flavors!

Ingredients

  • 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
  • Cilantro
  • 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!
Quick, healthy and delicious! If you're looking for a simple appetizer or snack for game day this Mexican street corn dip is it!

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.
Try this lightened dip for a fun holiday appetizer! It can easily be made with fresh or frozen corn and is completely gluten free too!

What do I serve with Mexican street corn dip?

  • Your favorite tortilla chips
  • Fritos
  • 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!]

An easy dip recipe made with sweet, salty cotija cheese, sour cream, Mexican spices and fresh cilantro and lime juice! It's always a crow favorite and is perfect for your next party!
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Easy Mexican Street Corn Dip

Everything you love about Mexican street corn turned into a lightened up dip! It's full of sweet corn, cotija cheese, fresh cilantro and lime and is always a crowd favorite appetizer!
Prep Time15 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: Gluten free, Healthy, Mexican
Keyword: appetizers, corn, dip, easy, gluten free, healthy, mexican, snacks, street corn
Servings: 6 servings
Author: Caitlin Monson

Ingredients

  • 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

Instructions

  • 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.

Notes

If using 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.) Once it’s cooled completely, start preparing your dip.
 
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Filed Under: Appetizer Tagged With: appetizers, corn, cotija cheese, dip, easy, game day, gluten free, healthy, lightened up, lime, mexican, snack, street corn

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

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AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a he AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a hell yeah?!🙌🏻
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One thing you’ll learn about me - I put avocado on EVERYTHING!🤗 (Which is a little ironic considering I hated avocados as a kid...😳 Weird...I know.) But dangg was it delicious in this salad! It’s super simple to make, loaded with fresh & bright flavors & a fun spin on your classic caprese!😍
P.S. Try it on some sourdough for a fun toast topping too!
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Hope you’re all having a great Thursday loves!😊💕
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Avocado, Tomato & Mozzarella Salad🥑
Cherry tomatoes, halved
Mozzarella balls
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste
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1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately. 
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#kaleforniakravings #dinner #caprese #capresesalad #salad #healthydinner #easyrecipes #easymeals #dinnerideas #healthyeats #healthylunch #wholefoods #lunchideas #healthfood #healthyfood #quickmeals #foodblogger #glutenfreerecipes #glutenfreefood #feedfeed #healthyrecipes #huffposttaste #realfood #thekitchn #healthyfoodshare #mealprep #foodblogfeed #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Another day, another salad... And I’m about to d Another day, another salad... And I’m about to dive head first into this CHOPPED APPLE & MANDARIN SALAD with CREAMY POPPY SEED DRESSING!😍 [Ad]
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Does anyone else love making their own salad dressings? Because SAME. HERE!🙋🏼‍♀️ (It actually feels a little weird whenever I use store bought dressing now...😳) But I just love that I can tailor them to fit my taste buds & use better for you ingredients too. Just like this easy poppy seed dressing!🤗 It’s protein packed with Greek yogurt & helps support a healthy immune system with a good dose of apple cider vinegar. Not to mention it’s absolutely delicious on this fresh & fruity salad too!😉 (Side note: @sprouts is the only place I get my ACV because they have the best pricing for all organic vinegars.) So pop on over to your local @sprouts & pick up all these ingredients ASAP!
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Hope you’re having a great Tuesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Chopped Apple & Mandarin Salad🍎
Kale, leaves cut off the stem & chopped
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Mandarin oranges
Dried cranberries
Toasted pecans (toasted at 375 degrees for 5-6 mins)
Poppyseed Dressing: 2 Tbsp olive oil + 2 Tbsp ACV + 2 Tbsp maple syrup + 2 Tbsp plain Greek yogurt + 1 tsp poppy seeds
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1. Massage the kale in 1 Tbsp of your dressing. Then add your apples, mandarins & dried cranberries.
2. Toss the salad in your dressing & top with pecans right before serving!
Currently craving a big ol’ bowl of this ONE POT Currently craving a big ol’ bowl of this ONE POT BROCCOLI MAC & CHEESE!🤗
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Creamy, cheesy & made with minimal ingredients too?? It doesn’t get much better than that in my book by loves! (And the fact that it only takes 10ish minutes to make too is just icing on the cake.😉) Bring on all that cheesy goodness please!😍
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One Pot Broccoli Mac & Cheese🧀
2 cups dry rotini pasta (use gluten free if needed)
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1 cup water
1 cup broccoli, cut into bite-sized pieces
1 3/4 cup shredded cheddar cheese
1/2 tsp ground mustard
3/4 tsp salt
Black pepper, to taste
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1. Pour the milk, water, pasta & salt into a large pot & bring it to a boil. Boil the pasta for 8-10 minutes or until most of the liquid has evaporated.
2. Then add your broccoli & boil for an additional 2 minutes. (The broccoli will give off a lot of water so make sure there is very little water in the pot before adding your broccoli.)
3. Once the broccoli is cooked, add your cheese, ground mustard & pepper & stir until the cheese has melted. Serve immediately!
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#kaleforniakravings #macandcheese #macaroni #healthydinner #dinnerideas #healthylunch #lunchideas #comfortfood #easyrecipes #healthyeats #simplerecipes #wholefoods #easymeals #quickmeals #feedfeed #meatlessmonday #foodblogger #huffposttaste #glutenfree #glutenfreefood #healthyrecipes #healthyfood #realfood #foodblogfeed #healthyfoodshare #healthfood #easydinner #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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#kaleforniakravings #frenchtoast #frenchtoastcasserole #breakfastideas #healthybreakfast #brunchideas #breakfastrecipes #breakfastlover #dairyfree #comfortfood #quickmeals #wholefoods #easyrecipes #easymeals #simplemeals #healthyish #foodblogger #huffposttaste #thekitchn #thefeedfeed #healthyrecipes #healthyfrenchtoast #realfood #healthyfood #healthyfoodshare #thenewhealthy #feedfeed #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste
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