Description
This Mexican Corn Dip is a deliciously creamy and flavorful appetizer that’s perfect for parties and gatherings. Made with charred corn, bell peppers, jalapeños, and a blend of cheeses and spices, this dip is sure to be a crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 3 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup red onion, finely diced
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Char the Corn: In a large skillet over medium-high heat, sauté the corn kernels until lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Stir until smooth.
- Combine Ingredients: Add the charred corn, bell pepper, jalapeño, red onion, cheddar cheese, and half of the cotija cheese. Mix until well coated.
- Serve: Transfer to a serving bowl, sprinkle with remaining cotija cheese and cilantro. Serve chilled or at room temperature with chips or veggies.
Notes
- You can use Greek yogurt instead of sour cream for a lighter option.
- For extra heat, keep jalapeño seeds or add cayenne pepper.
- The dip can be made a day ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop, No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 245
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 28 mg
