Cold Mexican Street Corn Dip with Sour Cream and Lime
A creamy, refreshing dip inspired by traditional Mexican street corn, perfect for parties and gatherings.
Equipment
- 1 Mixing Bowl large
- 1 Spoon for mixing
- 1 Refrigerator for chilling
Ingredients
Main Ingredients
- 3 cups corn kernels grilled or canned
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese crumbled
- Juice of 2 limes
- 1 tsp chili powder
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
Optional Add-ins
- 1 jalapeño finely diced
- 1/2 cup black beans drained and rinsed
- 1/4 cup green onions chopped
Instructions
Preparation
- If using fresh corn, grill lightly and remove kernels. If using canned, drain and rinse well.
- In a large mixing bowl, combine corn, sour cream, mayonnaise, cotija cheese, lime juice, and chili powder. Stir until well combined.
- Fold in fresh cilantro and season with salt and pepper to taste. Adjust lime juice if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serving
- Serve the chilled dip in a serving bowl, garnished with extra cilantro and a sprinkle of chili powder.
- Offer with tortilla chips, crackers, or fresh vegetables for dipping.
Storage
- Keep any leftover dip in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh corn for the best flavor and grill it for a smoky touch. Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste. How to Serve: Serve chilled with a variety of dippers. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare a day in advance to let the flavors fully develop.