Mexican Street Corn Dip

Mexican Street Corn Dip

Ingredients:

• 3 cups corn kernels (fresh, frozen, or canned & drained)

• 1 tbsp butter

• ½ cup mayonnaise

• ½ cup sour cream

• 1½ cups shredded cotija or feta cheese (or a mix with cheddar)

• ½ tsp chili powder

• ½ tsp smoked paprika

• Juice of 1 lime

• ¼ cup chopped fresh cilantro

• 1–2 cloves garlic, minced

• Salt & pepper to taste

• Optional: diced jalapeño or hot sauce for heat

Instructions:

1. Char the Corn:
   In a skillet over medium-high heat, melt butter and sauté corn until lightly charred (5–7 minutes). If using fresh corn, cut kernels off the cob first.

2. Mix the Base:
   In a large bowl, combine mayonnaise, sour cream, garlic, chili powder, smoked paprika, lime juice, and half the cheese.

3. Combine:
   Add charred corn to the bowl and stir everything together. Season with salt, pepper, and hot sauce or jalapeño if you like heat.

4. Bake or Serve Cold:

   • For a warm dip, transfer to a baking dish, top with the remaining cheese, and bake at 375°F (190°C) for 10–15 minutes.

   • For a cold dip, chill for 30 minutes and serve!

5. Garnish & Serve:
   Top with cilantro, more cheese, and extra lime wedges. Serve with tortilla chips or warm toasted bread.