Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This Mexican street corn dip is a delightful fusion of flavors, combining sweet corn, creamy dressing, and zesty spices. Perfect for parties or a cozy night in, this dip is sure to impress your guests. Serve it with tortilla chips or veggies for a delicious snack that captures the essence of traditional Mexican street food. Let’s dive into this mouthwatering recipe!
Ingredients
- 2 cups corn (fresh or frozen)
- 1 cup mayo
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
- Tortilla chips for serving
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is 15 minutes, with no cooking time required.
Nutritional Value
Based on one serving (1/4 of the recipe), this dip contains approximately 250 calories, 20g fat, 14g carbohydrates, and 5g protein. It’s a deliciously rich treat, ideal for sharing!
Step-by-Step Cooking Process
- Start by cooking the corn if using fresh; let it cool.
- In a large bowl, combine mayo and sour cream.
- Add the lime juice and mix until smooth.
- Fold in the corn, ensuring it’s evenly coated.
- Add the diced red onion and chopped cilantro.
- Stir in the cotija cheese and chili powder.
- Season with salt to taste.
- Transfer the dip to a serving bowl.
- Garnish with extra cilantro and cheese if desired.
- Serve immediately with tortilla chips or refrigerate until ready to serve.
Alternative Ingredients
If you prefer a lighter version, you can substitute Greek yogurt for sour cream. Additionally, you can use feta cheese instead of cotija for a different flavor profile. Feel free to adjust the spices to your taste!
Serving and Pairings
This Mexican street corn dip pairs wonderfully with crispy tortilla chips, fresh vegetable sticks, or even as a topping for tacos or grilled meats. It’s a versatile dish that complements many meals!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This dip is best enjoyed cold, so there’s no need to reheat. Freezing is not recommended, as it may alter the texture.
Cooking Mistakes
- Don’t skip cooling the corn; warm corn can spoil the dip’s texture.
- Be careful not to overmix; you want to keep some texture.
- Adjust salt gradually to avoid oversalting.
- Use fresh ingredients for the best flavor.
- Don’t forget to taste and adjust seasoning!
Helpful Tips
- For extra flavor, grill the corn before adding it to the dip.
- Add diced jalapeños for a spicy kick.
- Let the dip sit for about 30 minutes before serving to enhance the flavors.
- Consider pairing with a lime wedge for an added zesty touch.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare this dip a few hours in advance. Just keep it refrigerated until you’re ready to serve. The flavors will meld beautifully!
What can I serve with Mexican street corn dip?
This dip is fantastic with tortilla chips, fresh veggies, or even as a topping for grilled meats. It pairs well with anything that can scoop or spread!
Is this dip spicy?
The dip has a mild heat from the chili powder, but you can adjust the spice level by adding more or including jalapeños.
Can I substitute the cheese?
Absolutely! If cotija cheese isn’t available, feta or even shredded cheddar cheese can work as a substitute.
How long does this dip last in the fridge?
When stored in an airtight container, this dip can last up to three days in the refrigerator. It’s best consumed fresh for optimal flavor!
Conclusion
This Mexican street corn dip recipe is a delightful addition to any gathering. With its creamy texture and zesty flavors, it captures the essence of street food in a convenient dip form. Perfect for sharing, it’s sure to be a hit at your next party or family gathering!
Mexican Street Corn Dip
Ingredients
- 2 cups corn fresh or frozen
- 1 cup mayo
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
- Tortilla chips for serving
Instructions
- Cook the corn if using fresh; let it cool.
- In a large bowl, combine mayo and sour cream.
- Add lime juice and mix until smooth.
- Fold in the corn, ensuring it's evenly coated.
- Add diced red onion and chopped cilantro.
- Stir in cotija cheese and chili powder.
- Season with salt to taste.
- Transfer the dip to a serving bowl.
- Garnish with extra cilantro and cheese if desired.
- Serve immediately with tortilla chips or refrigerate until ready to serve.
