Mexican Street Corn Dip
Gotta love a deliciously easy appetizer that is ready to feed a crowd in under 30 minutes! This Mexican Street Corn Dip can be served cold or hot.
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Servings: 8
Ingredients
- 6 ears of corn
- 1 jalapeno diced
- 1 cup low fat mayonnaise
- ½ cup light sour cream
- ¼ cup cotija cheese plus more for garnish (optional)
- 2 tbsp hot sauce I used Cholula
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp paprika
- ½ tsp garlic powder
- Juice from 1 lime
- Cilantro for garnish optional
Instructions
- Roast or grill the corn. GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes. OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
- In a medium bowl mix together; mayonnaise, sour cream, hot sauce, seasonings, lime juice, and cotija cheese.
- Once the corn to roasted and cooled, cut the corn off the cob.
- Add the corn kernels and dices jalapeno to the mayo/sour cream mixture.
- Garnish with extra cotija cheese and chopped cilantro (optional).
- Serve with chips or veggies.
- Enjoy!
Notes
You can use frozen or canned corn, but roasted fresh corn will give you the best flavor.
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