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Creamy Mexican Street Corn Dip Recipe Easy Homemade Cotija Cheese Dip

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A creamy, tangy, and smoky Mexican street corn dip featuring charred corn kernels and crumbly Cotija cheese, perfect for parties and casual gatherings.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (thawed)
  • 1 cup Cotija cheese, crumbled (about 100g)
  • ½ cup mayonnaise (120ml)
  • ½ cup sour cream (120ml) (can substitute with Greek yogurt)
  • Juice of 1 large lime
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1 small jalapeño, finely diced (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the corn kernels and cook for 6-8 minutes, stirring occasionally, until lightly charred and smoky. If using jalapeño, add it during the last 2 minutes of cooking.
  2. Transfer the corn to a mixing bowl and let cool for about 5 minutes.
  3. In a separate bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
  4. Pour the creamy mixture over the warm corn. Gently fold in the crumbled Cotija cheese and chopped cilantro.
  5. Serve immediately warm or at room temperature, or chill in the refrigerator for 30 minutes to meld flavors. Stir before serving if chilled.
  6. Before serving, sprinkle extra Cotija cheese and a dash of chili powder on top for garnish.

Notes

Do not skip charring the corn for authentic smoky flavor. Drain excess water if corn releases too much moisture. If dip is too thick, add a splash of milk or cream to loosen. Use fresh lime juice for best brightness. Add salt gradually due to salty Cotija cheese. Warm gently if reheating to avoid breaking creaminess.

Nutrition

Keywords: Mexican street corn dip, Cotija cheese dip, creamy corn dip, party dip, easy appetizer, summer dip, gluten-free dip

Find it online: https://tastytuck.com/creamy-mexican-street-corn-dip-recipe-easy-homemade-cotija-cheese-dip/