Cold Street Corn Dip
This Cold Street Corn Dip is a creamy, zesty Mexican-inspired appetizer perfect for parties and cookouts. Ready in 15 minutes with bold flavors of corn, lime, cotija cheese, and chili.
Equipment
- Large mixing bowl
- Fine mesh strainer
- Paper towels
- Serving bowl
Ingredients
- 4 cups sweet corn kernels fresh grilled or canned, well drained
- 1 cup cotija cheese crumbled
- ½ cup mayonnaise full-fat
- ½ cup sour cream
- ¼ cup red onion finely diced
- 2 jalapeños seeded and minced
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Tajín seasoning for garnish
- Fritos or tortilla chips for serving
Instructions
- Prepare the corn: If using fresh corn, grill or pan-sear until slightly charred, then cool completely. For canned corn, drain thoroughly in a fine-mesh strainer and pat dry with paper towels.
- Make the creamy base: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
- Combine ingredients: Add the cooled corn, red onion, jalapeños, and half the cotija cheese to the bowl. Stir gently until everything is evenly coated in the creamy mixture.
- Add cilantro: Fold in the chopped cilantro last to keep it fresh and bright.
- Chill and serve: Transfer to a serving bowl, top with remaining cotija cheese, and sprinkle with Tajín. Cover and refrigerate for at least 1 hour (ideally 2 hours). Serve cold with Fritos or tortilla chips.
Notes
- Drain corn thoroughly to prevent watery dip
- Use full-fat mayo and sour cream for best texture
- Dip tastes better after chilling - flavors meld together
- Can be made up to 1 day ahead
- Adjust spice level by keeping or removing jalapeño seeds