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.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Servings: 8
Calories: 184kcal
Ingredients
3cupssweet corn2 cans, drained
1/4cupmayonnaise
1/2cupsour cream
1tbsplime juice
1tspchili powder
1tspsalt
1tspgarlic powder
1/4tspcayenne pepperoptional
6ouncesqueso frescocrumbled
Topping
1/4cupcilantrochopped
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.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.