Mexican Street Corn Dip
This is the best Mexican street corn dip! It only lasted 20 minutes in my house! It's just like our beloved street corn just in a dip, which might make it better… I'll let you decide. It is quick and easy to make and so so sooo delicious. This is an essential summer appetizer, served with your favorite tortilla chips.
Ingredients
- 4 cups fresh corn, cut off the cob (about 4 cobs) , can use canned or frozen if you wish
- 1/3 cup sour cream
- 1/2 cup cotija cheese
- 1/2 cup Monterey Jack cheese, shredded
- 2 tbsp butter
- 4 tbsp cilantro, chopped
- 3 tbsp red onion, diced
- 3-5 cloves garlic, minced I like a lot of garlic so I used 5
- 1 lime, juiced
- 1 tsp chili powder
- 1/8 tsp Cayenne pepper I don't like it too spicy, so add more if you can take the heat
- 1/2 tsp salt
- 1/4 tsp pepper
- tajin to sprinkle on top (optional)
Instructions
- If using fresh corn, cut kernels off the cob. Chop onion and cilantro
- Heat large pan over medium high heat and add some butter. Then add corn kernels and sauté until they are cooked and slightly brown. This takes around 3 minutes. Transfer corn to a large bowl.
- Add the rest of the ingredients into the bowl with the corn and mix until fully incorporated. Taste it and adjust where it is needed. (I almost always add more lime and cilantro)
- Sprinkle some Cotija cheese and Tajin on top and serve with tortilla chips!