Mexican Street Corn Dip
Looking for an easy crowd pleaser that feels a little lighter? This Mexican Street Corn Dip is creamy, tangy, and packed with flavor.
Equipment
Ingredients
- 2 cups corn kernels, fresh, frozen, canned, or fire roasted
- 1 Tbsp olive oil
- ½ cup plain Greek yogurt
- ¼ cup avocado oil mayo
- ⅓ cup crumbled cotija cheese or feta
- 2 Tbsp fresh lime juice
- ½ tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp sea salt, adjust to taste
- ¼ tsp black pepper
- 2 Tbsp fresh cilantro, chopped
- ¼ cup finely diced red onion
- Optional for serving: gluten-free tortilla chips or sliced veggies
Instructions
- Heat olive oil in a skillet over medium heat. Add the corn and cook for about 8 to 10 minutes, stirring occasionally, until slightly charred.
- Remove the corn from the heat and let it cool slightly.
- In a large bowl, combine Greek yogurt, avocado oil mayo, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Stir in the cooked corn, cotija cheese, red onion, and cilantro.
- Mix until everything is well combined and creamy.
- Taste and adjust seasoning if needed, adding more lime juice or salt to your preference.
- Serve immediately or chill for 30 minutes to let the flavors come together.
Notes
Chef Tips:
- Char the corn well - That slight charring adds a smoky depth that makes the dip taste more authentic and flavorful.
- Use Greek yogurt for balance - It keeps the dip creamy while adding protein and a subtle tang that lightens everything up.
- Let it rest before serving - Chilling the dip for about 30 minutes helps all the flavors blend together beautifully.
- Add heat your way - For a spicier kick, mix in diced jalapeño or a pinch of cayenne pepper.