Mexican Street Corn Dip

Dips have become a quintessential feature at social gatherings and celebrations, from backyard barbecues to football parties. They serve as the perfect accompaniment for chips, veggies, and even as a topping for grilled meats. Among the myriad of dip options available today, the Fiesta Corn Dip Delight stands out for its vibrant colors, bold flavors, and versatility. This dip is not only a crowd-pleaser but also a delightful fusion of textures and tastes that can elevate any occasion.

Get ready to impress your guests with the Fiesta Corn Dip Delight, a vibrant and flavorful dip perfect for any gathering! This easy-to-make recipe combines grilled corn, creamy Cotija cheese, spicy jalapeños, and fresh herbs, creating a delicious blend of textures and tastes. Ideal for game days or casual get-togethers, this dip pairs well with chips, veggies, or even as a topping for tacos. Follow our simple steps to whip up a dish that will have everyone coming back for more!

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Ingredients

4 cups corn (fresh, frozen, or canned, drained)

1 cup sour cream

1 cup mayonnaise

1 cup crumbled Cotija cheese

1/2 cup diced red onion

1/2 cup fresh cilantro, chopped

1-2 jalapeños, finely chopped (adjust to taste)

2 cloves garlic, minced

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Tortilla chips (for serving)

Instructions

Prepare the Corn: If using fresh corn, grill the corn cobs over medium heat until charred (about 8-10 minutes). Allow to cool, then cut the kernels off the cob. If using frozen corn, you can just sauté it in a pan until cooked through and slightly charred. Drain canned corn thoroughly if using that.

Combine Wet Ingredients: In a large mixing bowl, combine the sour cream, mayonnaise, lime juice, chili powder, and smoked paprika. Mix well until smooth and creamy.

Add the Cheese: Gently fold in the crumbled Cotija cheese, reserving a small amount for garnish.

Mix in Veggies: Add the corn, diced red onion, chopped cilantro, minced garlic, and jalapeños to the bowl. Stir until everything is evenly coated in the creamy mixture.

Season: Taste the dip and add salt and pepper as needed, starting with a pinch of each. Mix well and adjust seasoning to your preference.

Chill: Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve: Once chilled, give the dip a gentle stir and transfer it to a serving dish. Sprinkle the reserved Cotija cheese and additional cilantro on top for garnish. Serve with crispy tortilla chips.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8-10