Name: Mexican Street Corn Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups corn (fresh or canned); 1 cup sour cream; 1 cup mayonnaise; 1 cup cotija cheese (crumbled); 1 lime (juiced); 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1/4 cup cilantro (chopped); Salt and pepper to taste

Enjoy the taste of summer with this Mexican Street Corn Dip! Inspired by the popular street food, this recipe combines sweet corn, creamy cheese, and spicy seasonings to create a delicious dip that’s perfect for gatherings. Whether served with tortilla chips or fresh veggies, it’s a crowd-pleaser that brings a taste of Mexico right to your table.

Ingredients

– 2 cups corn (fresh or canned)
– 1 cup sour cream
– 1 cup mayonnaise
– 1 cup cotija cheese (crumbled)
– 1 lime (juiced)
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/4 cup cilantro (chopped)
– Salt and pepper (to taste)

Servings and Cooking Time

This recipe yields approximately 6 servings. Preparation time is about 15 minutes, with no cooking time required as it’s served cold.

Nutritional Value

Per serving (1/6 of the dip):
– Calories: 180
– Fat: 15g
– Carbohydrates: 10g
– Protein: 4g
– Fiber: 1g
This nutritional information is for one person.

Step-by-Step Cooking Process

1. In a large bowl, combine the corn, sour cream, and mayonnaise.
2. Add the crumbled cotija cheese to the mixture.
3. Squeeze the lime juice over the ingredients.
4. Sprinkle in the chili powder, garlic powder, and cumin.
5. Mix well until all ingredients are evenly combined.
6. Season with salt and pepper to taste.
7. Gently fold in the chopped cilantro.
8. Transfer the dip to a serving dish.
9. Optionally, garnish with extra cotija cheese and cilantro on top.
10. Serve immediately with tortilla chips or refrigerate for later use.

Alternative Ingredients

You can substitute sour cream with Greek yogurt for a lighter option. If cotija cheese is unavailable, feta cheese works well too. For a spicier kick, add diced jalapeños or hot sauce to the mix.

Serving and Pairings

This dip pairs wonderfully with tortilla chips, fresh veggies, or pita chips. It also complements grilled meats and can be served alongside a variety of Mexican dishes like tacos or enchiladas.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dip is best served cold and does not freeze well due to the dairy content. Simply stir before serving again.

Cooking Mistakes

Using frozen corn without thawing can lead to a watery dip.
Overmixing can make the dip too runny.
Forgetting to season can result in bland flavor.
Refrigerating too long can dull the flavors.
Using low-quality cheese can affect the taste.

Helpful Tips

Use fresh corn for the best flavor.
Let the dip sit for at least 30 minutes before serving to enhance flavors.
Top with extra lime juice for a zesty kick.
Experiment with different spices for unique variations.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip a day in advance. Just store it in the refrigerator, and it will taste even better as the flavors meld together.

What can I use instead of cotija cheese?

Feta cheese is a great alternative if you can’t find cotija. It provides a similar salty flavor and crumbly texture.

Is this dip spicy?

The dip has a mild spice level due to the chili powder. For more heat, add diced jalapeños or a dash of hot sauce.

Can I serve this dip warm?

Although it’s traditionally served cold, you can warm it slightly in the oven. Be careful not to overheat, as it may alter the texture.

How long does this dip last?

The dip can be stored in the refrigerator for up to 3 days. However, for the best flavor, consume it within 2 days.

Conclusion

This Mexican Street Corn Dip is a flavorful and easy-to-make dish that’s perfect for any occasion. With its creamy texture and zesty flavors, it brings a taste of Mexico right to your home. Enjoy it with friends and family for a delightful culinary experience!