Mexican Street Corn Dip
This easy Mexican street corn dip combines sweet Southwest corn, mild green chiles, Cotija cheese, fresh cilantro, lime juice, and savory seasonings in a tangy mayonnaise and sour cream dressing. Ready in minutes, it's a flavorful make-ahead appetizer for parties, game days, and Cinco de Mayo.
Equipment
- Southwest Whole Kernel Corn with Peppers is my preferred choice for its sweet corn and pepper blend.
- Hellman's Real Mayonnaise for its rich and creamy flavors.
- Ortega Fire Roasted Diced Green Chiles adds a balanced roasted green chili flavor to this dish.
Ingredients
- 2 15-ounce cans Southwest corn or Mexicorn drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 4-ounce can diced green chiles drained
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ cup Cotija cheese grated or crumbled
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Instructions
- Drain the corn and green chiles thoroughly to remove excess liquid.
- Combine the corn, mayonnaise, sour cream, green chiles, smoked paprika, garlic powder, chili powder, cumin, Cotija cheese, lime juice, and cilantro in a large mixing bowl.
- Gently stir until all ingredients are evenly combined and the corn is coated with the dressing.
- Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least one hour to allow the flavors to develop.
- Stir gently before serving and garnish with additional Cotija cheese, chopped cilantro, or chili powder, as desired.
- Serve chilled with tortilla chips, crackers, or fresh vegetables.
Nutrition
Calories: 91cal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.4mg
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