This quick and easy corn dip has all the flavor of traditional Mexican street corn, but in a zesty dip that’s ready in less than 30 minutes. Grab your favorite chips and get to dipping!
- 2 Tablespoons unsalted butter
- 4 cups corn kernels, fresh, frozen (but not thawed) or canned (as dry as possible)
- 1 jalapeño, seeded and diced (or less, to taste)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup mayonnaise
- 3–4 Tablespoons cotija cheese, crumbled
- 3 Tablespoons fresh cilantro, leaves stripped and chopped
- 1/2 teaspoon chili powder (or more, to taste)
- 1/8 teaspoon chipotle powder (or more, to taste)
- Juice of 1 lime (about 2 Tablespoons)
- Salt and pepper, to taste
- Lime wedges, crumbled cotija and jalapeño slices for garnish, optional
- In a large saucepan (preferably high-sided), melt butter over medium high heat.
- Add corn and diced jalapeño and cook over medium high heat until lightly charred, about 6-8 minutes. Add minced garlic and stir to combine for another 1 minute.
- Add mayonnaise, cotija cheese, cilantro, chili powder, chipotle powder and lime juice and stir to coat and combine. Give it a taste, then add salt and pepper as you see fit.
- Serve immediately with your favorite tortilla or corn chips and enjoy!
Corn: Fresh corn cut off the cob is best, but frozen corn that has not been thawed also works well. If you need to use canned corn, you want to drain all the liquid and pat it dry with paper towels to get it as dry as you can.
Cotija cheese: This is a specialty Mexican cheese that your local store might not have, so you can substitute Feta cheese.
Jalapeño: You’re free to use as little or as much of the diced jalapeño as you want – if you’d prefer not to have it at all, just omit it altogether.
Texture: If you’d like the dip to be creamier, increase the amount of mayonnaise and cotija cheese!
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: mexican corn dip, mexican corn salad