Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy blend of sweet corn, mayo, sour cream, and spices. It is topped with queso fresco and cilantro, making it perfect for dipping or enhancing your favorite dishes.
Servings: 8 Servings
Calories: 186kcal
Ingredients
- 3 cups sweet corn 2 cans, drained (as dry as possible)
- ⅓ cup diced red onion optional
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp cayenne pepper optional
- 6 ounces queso fresco crumbled
Topping
- ¼ cup cilantro chopped
Instructions
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, cayenne pepper.
- Crumble the queso fresco and set aside about 1/4 cup for topping. Stir the remaining cheese into the dip.
- Top with the remaining queso fresco crumbles and chopped cilantro. Serve immediately, or chill for up to 24 hours and serve with tortilla chips or veggies to dip.
Notes
Substitutions: Use frozen corn instead of canned, just be sure to drain any extra liquid of thawing. You can also use fresh corn that has been cooked and cut from the cob.
How to Store: Store in an air-tight container in the fridge for up to 3-4 days.
How to Scale: Double the recipe for a crowd.
Nutrition
Calories: 186kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 630mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 0.3mg