Description
A creamy and flavorful Mexican Street Corn Dip that combines sweet corn with tangy lime, spicy chili powder, and crumbly queso fresco. Perfect as a party appetizer or snack, served chilled with tortilla chips or fresh vegetables.
Ingredients
Scale
Dip Ingredients
- 3 cups sweet corn (2 cans, drained)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 6 ounces queso fresco (crumbled)
- 1/4 cup cilantro (chopped)
Instructions
- Mix the Base: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and optional cayenne pepper. Stir well until all the ingredients are thoroughly mixed to create a creamy and flavorful base.
- Add Cheese: Crumble the queso fresco cheese, reserving about 1/4 cup for garnishing on top. Fold the remaining queso fresco into the mixture evenly for added texture and a mild, salty flavor.
- Garnish and Serve: Sprinkle the reserved queso fresco crumbles and chopped cilantro on top of the dip for fresh flavor and attractive presentation. Serve the dip immediately or chill it for up to 24 hours to allow flavors to meld. Pair with tortilla chips or fresh veggies for dipping.
Notes
- For best results, use fresh or frozen corn if available for added sweetness and texture.
- Adjust chili powder and cayenne pepper according to your preferred spice level.
- The dip can be prepared a day ahead to enhance the flavors.
- Queso fresco can be substituted with feta cheese if unavailable.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican Street Corn Dip, Corn Dip, Appetizer, Queso Fresco, Party Dip, Mexican Cuisine
