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An overhead view of a green pottery bowl with Mexican street corn dip. A colorful napkin and fresh cilantro sit beside the bowl. The bowl is in a wicker basket.

Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 4 ears corn on the cob shucked and grilled until lightly charred
  • 1/4 cup mayonnaise
  • 2 Tablespoons crema or sour cream
  • 1/4 cup Cotija Mexican crumbling cheese
  • 1 lime juiced
  • 1 handful fresh cilantro leaves rough chopped
  • 1 small jalapeño fine diced
  • 1 clove garlic minced
  • 1 scallion thinly sliced
  • 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
  • salt & pepper taste
  • fresh cilantro & cotjita cheese for garnish

Instructions
 

  • Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.