This street corn dip usually comes together when I need something quick but still worth serving. I don’t follow a strict method just mix roasted corn with a few simple ingredients and adjust as I go. It’s easy, flexible, and always turns out well.
The flavor is a mix of creamy, tangy, and slightly smoky, with a bit of lime to keep it fresh. I like keeping the spice mild so it works for everyone, but it’s easy to adjust. It tastes good warm or chilled, depending on how I’m serving it.
Most of the time, I pair it with tortilla chips or serve it alongside Avocado Shrimp Salsa for a fresh contrast. That combination works really well for casual meals or small gatherings. It’s simple, but it always gets finished quickly.
Street Corn Dip
Equipment
- Spatula
- Skillet
Ingredients
- 1 tsp chili powder
- 1 medium lime, juiced
- 1 clove garlic, minced
- 1 medium jalapeño pepper, seeded and diced
- 2 tbsp chopped fresh cilantro
- 2 tbsp salted butter
- 3 tbsp mayonnaise
- 6 tbsp crumbled cotija cheese
- 4 cups frozen corn, thawed
Instructions
- Heat butter in a skillet over medium-high heat.
- Add the corn, jalapeño, and garlic, cooking until the corn is nicely charred, about 8 to 10 minutes.
- Take the skillet off the heat and mix in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
- Serve the dip warm.
Notes
- For a milder dip, remove the seeds from the jalapeño or use a milder chili pepper.
| Nutrition | Value |
|---|---|
| Calories | 143 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Vitamin C | 7 mg |
| Sugar | 2 g |
| Calcium | 65 mg |
What To Serve With Street Corn Dip?
hi there,
i’m Archie
A San Diego-born home cook who turns her kitchen into a playground of flavors.
