Creamy Mexican Street Corn Dip
A creamy dip inspired by Mexican street corn, featuring roasted corn kernels mixed with mayonnaise, sour cream, cheeses, and Tajin seasoning, served warm with tortilla chips.
- Category: Appetizer
- Method: Stovetop, Broiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 ears roasted corn (kernels cut off the cob), or 3-4 cups frozen/canned corn prepared according to package then lightly charred
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup cotija cheese, crumbled (plus more for topping)
- 2–3 teaspoons Tajin seasoning (divided for dip and topping)
- Optional: Fresh cilantro, chopped (for garnish)
- Optional: Extra shredded cheddar or cotija for broiling
Instructions
- Carefully slice the kernels off the roasted corn cobs. If using frozen or canned corn, cook as directed and lightly char in a pan if desired for extra flavor.
- Place the corn kernels in a medium saucepan or skillet.
- Add the mayonnaise, sour cream, 1/2 cup shredded cheddar cheese, 1/2 cup crumbled cotija cheese, and 2 teaspoons of Tajin seasoning to the saucepan with the corn.
- Heat the mixture over medium-low heat, stirring frequently, until all the cheeses are melted and the dip is heated through and bubbly.
- For an extra golden top, transfer the warm dip to a cast iron skillet or a small baking dish. Sprinkle with additional cotija cheese and/or cheddar cheese, and broil on high for 3-4 minutes until the top is lightly browned and bubbly. Watch carefully to prevent burning.
- Garnish with fresh cilantro and a sprinkle of extra Tajin seasoning before serving. Enjoy warm with tortilla chips or crackers.
Notes
Find it online: https://www.masterthecook.com/creamy-mexican-street-corn-dip/