Mexican Street Corn Dip Recipe
This vibrant Mexican Street Corn Dip combines sweet corn with creamy mayonnaise and sour cream, enhanced by zesty lime juice and a blend of chili and garlic powders. Crumbled queso fresco and fresh cilantro add authentic flavors, creating a perfect party appetizer to serve with tortilla chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 6 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 3 cups sweet corn (about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 6 ounces queso fresco (crumbled)
- 1/4 cup cilantro (chopped)
Instructions
- Mix the base: In a large bowl, stir together sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne pepper until all ingredients are evenly combined.
- Add cheese to dip: Crumble the queso fresco, reserving about 1/4 cup for topping. Fold the remaining cheese into the corn mixture to infuse the dip with creamy texture and authentic flavor.
- Garnish and serve: Sprinkle the reserved queso fresco crumbles and chopped cilantro over the top. Serve the dip immediately with tortilla chips or fresh vegetables, or chill in the refrigerator for up to 24 hours to let flavors meld before serving.
Notes
- For extra spice, increase cayenne pepper according to taste.
- Can be prepared a day ahead and chilled to enhance flavor.
- Substitute queso fresco with feta cheese if unavailable.
- Pair with your favorite tortilla chips or crudités for serving.
- Store leftovers covered in refrigerator for up to 3 days.
Keywords: Mexican street corn dip, corn dip, queso fresco dip, no-cook appetizer, party dip, creamy corn dip
Find it online: https://thehungrymason.com/mexican-street-corn-dip-recipe/
