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Mexican street corn on a serving plate garnished with cilantro with text overlay.
Bailey

Mexican Street Corn Dip

This cold mexican street corn dip is the ultimate fresh summer dip, packed full of elote flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American, Mexican
Calories: 251
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels frozen
  • ½ red onion finely diced
  • ½ red pepper finely diced
  • ⅓ cup cilantro chopped
  • 1 jalapeno seeded, finely diced (optional)
  • ⅔ cup cojita cheese crumbled
For The Dressing
  • ⅔ cup mayonnaise
  • ⅓ cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 2 tablespoons lime juice about 1 lime, fresh

Method
 

  1. Add corn to a medium saucepan. Cook over medium-high heat for 7-8 minutes or until corn is vibrant and some kernels have blackened, stirring every minute or so. Remove from heat, and allow to cool completely.
  2. Meanwhile, combine dressing ingredients. Set aside.
  3. In a large mixing bowl, combine cooled corn, red peppers, red onion, cilantro, jalapeno, cojita cheese, and dressing.
  4. Allow dip to sit for 30 minutes before serving, so flavors can combine.

Notes

If you can't find cojita cheese at the store, crumbled feta is a good substitute.
For added kick, add ¼ teaspoon of cayenne pepper to the dressing.