Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen or fresh corn kernels; 1 tbsp unsalted butter; 1/4 cup mayonnaise; 1/4 cup sour cream (or Mexican crema); 1/3 cup cotija cheese (or feta if unavailable), crumbled; 1 tsp chili powder; 2 cloves garlic, minced; 1 jalapeno, seeded, minced; 2 tbsp fresh lime juice; 1/2 tsp lime zest; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 8 oz tortilla chips (for serving)

A scoopable, party-ready version of elote with charred corn, smoky chili powder, crumbled cotija cheese, and a tangy crema base. Rich, creamy, and loaded with bright lime flavor.

30 minEasyServes 6210 cal/serving

MexicanAppetizerStovetopVegetarianLow CarbHalal-friendlyGluten-FreePork-FreeAlcohol-Free

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Ingredients

4 cups frozen or fresh corn kernels
1 tbsp unsalted butter
1/4 cup mayonnaise
1/4 cup sour cream (or Mexican crema)
1/3 cup cotija cheese (or feta if unavailable), crumbled
1 tsp chili powder
2 cloves garlic, minced
1 jalapeno, seeded, minced
2 tbsp fresh lime juice
1/2 tsp lime zest
1/2 tsp salt
1/4 cup fresh cilantro, chopped
8 oz tortilla chips (for serving)

Instructions

1

Melt 1 tbsp unsalted butter in a large skillet over high heat. Add 4 cups frozen or fresh corn kernels in a single layer and cook without stirring for 3 to 4 minutes until deeply charred. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
2

While the corn cools, stir together 1/4 cup mayonnaise, 1/4 cup sour cream (or Mexican crema), 2 cloves minced garlic, 1 tsp chili powder, 2 tbsp fresh lime juice, 1/2 tsp lime zest, and 1/2 tsp salt in a large bowl.
3

Add the charred corn, 1 seeded, minced jalapeno, half the 1/3 cup crumbled cotija cheese (or feta if unavailable), and half the 1/4 cup chopped fresh cilantro to the bowl. Stir to combine.
4

Transfer to a serving dish and top with the remaining cotija and cilantro. Add an extra pinch of chili powder for color.
5

Serve warm or at room temperature with 8 oz tortilla chips (for serving).

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Questions

Is there a substitute for crema in Mexican Street Corn Dip?

The entry for Mexican Street Corn Dip calls for 1/4 cup sour cream (or Mexican crema). In its place: Sour cream thinned with a little milk or lime juice.

Can I make Mexican Street Corn Dip less spicy?

Yes. The heat in Mexican Street Corn Dip comes from 1 tsp chili powder and 1 jalapeno, seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes.

Can I make Mexican Street Corn Dip dairy-free?

Yes. The dairy in Mexican Street Corn Dip is 1 tbsp unsalted butter, 1/4 cup sour cream (or Mexican crema), 1/3 cup cotija cheese (or feta if unavailable), crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Mexican Street Corn Dip keto-friendly?

A serving of Mexican Street Corn Dip carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Mexican Street Corn Dip contain eggs?

Yes: 1/4 cup mayonnaise. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Mexican Street Corn Dip?

One serving (the recipe makes 6) is about 210 calories, with 6 g protein, 18 g carbohydrate and 12 g fat, plus 2 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

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