Mexican Street Corn Dip
This Mexican Street Corn Dip is inspired by Mexican street corn. This corn dip is made with sweet roasted corn and mixed with red onion, cilantro, jalapeño, lime juice, mexican spices, a touch of mayo, and cotija cheese. This can also be called Mexican Street Corn Salad.
Servings: 6
Ingredients
- 4 cups Corn (shaved from 5-6 roasted corn on cob or frozen corn)
- 1 Tablespoon Olive Oil (if using frozen corn)
- 1/4 cup Red Onion (finely diced)
- 1/2 cup Cilantro (chopped)
- 1/2 Jalapeno (finely diced)
- 1 Lime (juiced)
- 1/2 - 1 teaspoon Chili Powder
- 1/4 teaspoon Cumin
- 1 teaspoon Garlic Salt
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Cotija Cheese Mexican crumbling cheese. May substitute feta cheese
Instructions
- If using frozen corn, heat skillet over medium high heat. Add olive oil. Add frozen corn and cook for several minutes until it is cooked through and the corn starts to get a char on it.
- If using fresh corn, remove husk and roast on outdoor grill for 7-8 minutes or until roasted. Remove corn kernels from cob and place in bowl.
- Stir together corn, red onion, cilantro, jalapeno, lime juice, chili powder, cumin, garlic salt, sour cream, and mayonnaise. May add more mayo, depending on consistency goals. Stir in cotija or feta cheese, keeping out 1 Tablespoon to use as a garnish.
- Garnish with cilantro and cotija cheese.
- May eat it warm or cold. It is great both ways!
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 559mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 11.1mg | Calcium: 68mg | Iron: 0.7mg