Mexican Street Corn Dip
Servings: 8 servings
This cold mexican street corn dip is the ultimate fresh summer dip, packed full of elote flavor.
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- 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
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.
Meanwhile, combine dressing ingredients. Set aside.
In a large mixing bowl, combine cooled corn, red peppers, red onion, cilantro, jalapeno, cojita cheese, and dressing.
Allow dip to sit for 30 minutes before serving, so flavors can combine.
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.
Calories: 251kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 421mg | Potassium: 182mg | Fiber: 2g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 1mg