Description
A quick and flavorful Mexican street corn dip made with fresh corn, spicy green chilis, creamy sour cream, tangy cotija cheese, and zesty lime juice. Perfect as an appetizer or snack to enjoy with tortilla chips.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 4 cobs)
- 1 4oz can diced green chilis, drained and rinsed
- ⅓ cup sour cream
- ½ cup cotija cheese
- ¼ cup + 2 Tbsp cilantro, chopped
- 2 Tbsp red onion, finely chopped
- 1 jalapeno, deseeded and finely chopped
- 1 small garlic clove, minced
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Heat Corn: Heat a large pan over medium-high heat and spray it with cooking spray once hot. Add the corn kernels and sauté until they are cooked through and slightly browned, about 3 minutes. Transfer the corn into a large bowl and set aside.
- Mix Ingredients: Add the diced green chilis, sour cream, cotija cheese, cilantro, red onion, jalapeno, garlic, lime juice, chili powder, and salt to the bowl with the corn. Mix thoroughly until the sour cream is fully incorporated.
- Adjust Flavor: Taste the dip and adjust seasoning if needed, adding more lime juice or cilantro according to your preference.
- Serve: Sprinkle extra cotija cheese over the top and serve immediately with your favorite tortilla chips.
Notes
- Frozen or canned corn can be used as substitutes for fresh corn; heat or drain and rinse accordingly before sautéing.
- If using frozen corn, heat according to package instructions before sautéing.
- If using canned corn, drain thoroughly and rinse before sautéing.
- Feta cheese can be used as a replacement for cotija cheese.
- For extra heat, leave the jalapeno seeds in or add additional chili powder.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
