Description
This Mexican Corn Dip is a creamy and flavorful appetizer that combines sweet corn with tangy cotija cheese, spicy jalapeños, and zesty lime juice. Perfect for parties or gatherings, this dip is sure to be a crowd-pleaser!
Ingredients
Scale
Corn Dip:
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese (crumbled)
- 2 green onions (sliced)
- 1 jalapeño (seeded and finely diced)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- salt and black pepper to taste
Serving:
- tortilla chips (for serving)
Instructions
- Cook the Corn: If using fresh or frozen corn, heat olive oil in a skillet, add corn, and cook until lightly charred. Let cool.
- Prepare the Dressing: In a bowl, mix mayonnaise, sour cream, cotija cheese, green onions, jalapeño, cilantro, chili powder, paprika, lime juice, salt, and pepper.
- Combine: Stir in the corn until coated. Transfer to a serving bowl, garnish, and chill. Serve with tortilla chips.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This dip can be made ahead and refrigerated for up to 2 days.
- Adjust spice level by keeping jalapeño seeds or adding hot sauce.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
