Description
A flavorful and easy-to-make Mexican Street Corn Dip featuring sautéed corn kernels, creamy sour cream, tangy cotija cheese, and fresh herbs. Perfect for serving with tortilla chips as a zesty appetizer or snack.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 4 cobs)
- 1 4oz can diced green chilis, drained and rinsed (hot chiles recommended)
- ⅓ cup sour cream
- ½ cup cotija cheese, plus extra for topping
- ¼ cup + 2 Tbsp cilantro, chopped
- 2 Tbsp red onion, finely chopped
- 1 jalapeno, deseeded & finely chopped
- 1 small garlic clove, minced
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Heat and sauté corn: Heat a large pan over medium-high heat and spray it with cooking spray once hot. Add the corn kernels and sauté until they are cooked through and slightly browned, about 3 minutes. Transfer the cooked corn to a large bowl and set aside.
- Mix dip ingredients: Add diced green chilis, sour cream, cotija cheese, chopped cilantro, red onion, jalapeno, minced garlic, lime juice, chili powder, and salt to the bowl with the corn. Mix thoroughly until the sour cream is fully incorporated.
- Adjust and serve: Taste the dip and adjust seasoning as needed, adding more lime juice or cilantro if desired. Sprinkle extra cotija cheese over the top and serve immediately with tortilla chips.
Notes
- Frozen or canned corn can be used as substitutes; if using frozen, heat according to package instructions before sautéing.
- If using canned corn, drain and rinse thoroughly before sautéing.
- Feta cheese can be used as a replacement for cotija cheese for a similar tangy flavor.
Nutrition
- Serving Size: 1/4 dip
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
