Street Corn Dip

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My sweet corn dip turns the creamy, spicy, citrusy flavors of street corn into a delicious dip that's easy to make and hard to stop eating!

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: American, Mexican

Keyword: Corn Dip, mexican street corn, Mexican Street Corn Dip, Street Corn Dip

Servings: Servings

Calories: 209kcal

Author: Terri Weir

Ingredients

(3) 15 ounce corn, drained
1 red onion, diced
1 tablespoon butter
½ cup sour cream
¼ cup mayonnaise
¼ cup cilantro, chopped
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon cayenne pepper
1 cup Cotija cheese, crumbled

Instructions

Preheat oven to 325 degrees and spray a 7 x 11 baking dish with non-stick cooking spray. Set aside.
In a large skillet, melt butter over medium heat.
Add corn and red onion to the skillet and let cook for 8-10 minutes, or until corn starts to brown.
Remove from the skillet and place in a large mixing bowl.
Add in the sour cream, mayonnaise, lime juice, cilantro, seasonings, and cotija cheese.
Stir until fully combined, pour into the prepared baking dish, and bake for 15-20 minutes. Serve with tortilla chips.

Notes

Drain the corn well. Excess liquid can make the dip watery, so give the canned corn a good drain before adding it to the skillet.
Let the corn brown. Those golden spots add a delicious roasted flavor. Avoid stirring constantly so the kernels have time to make contact with the hot pan.
Use medium heat. This gives the corn time to develop color without burning the butter or cooking the onion too quickly.
Chop the onion evenly. Small, evenly sized pieces distribute better throughout the dip and are easier to scoop up with a chip.
Add the cotija to taste. Cotija is naturally salty, so taste the mixture before adding extra salt or cheese.
Adjust the cayenne carefully. The heat can build as you eat, so start with less if you're unsure how spicy you want the dip.
Use fresh lime juice when possible. It adds a bright flavor that works especially well with the creamy base and salty cheese.
Let it cool slightly before mixing. The corn doesn't need to be completely cold, but letting it sit for a few minutes can help keep the sour cream and mayonnaise from becoming too warm and loose.
Make it ahead if needed. You can prepare the dip in advance and refrigerate it until you're ready to serve. Give it a good stir before setting it out.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition