Delicious Mexican Street Corn Dip Recipe
Costco Copycat alert!!!!!
If you love Mexican food, you will love this Mexican Corn Dip. It’s easy to make and full of Mexican flavors and spices. So get ready for our all-time favorite Mexican Corn Dip recipe!
We love elote Mexican street corn in our house! Those flavors are just heaven! Then we thought…why not take those same flavors and make a dip?! Less mess, less corn stuck in your teeth but all the same deliciousness!
We posted our slow cooker corn dip with chorizo a little while ago and it is fabulous, but I wanted to create a cold dip version. So this edition of corn dip skips the chorizo (though you could keep the chorizo if you want) and adds some minced jalapeno. You’re going to love it!
Recommended Equipment
Before You Begin…
If you’re roasting your own corn, start by firing up the grill and getting the corn ready. It really does make a difference to roast your own fresh corn on the cob (yummmmm!), but there are other options if you don’t want to roast your own. Keep scrolling down…
What’s in Mexican Corn Dip?
The ingredients for cold Mexican corn dip are simple and easy to find! Here is what you will need…
- Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
- Cheeses: Cotija Cheese and Mexican Shredded Cheese
- Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, and Smoked Paprika
- Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, and Roasted Jalapenos
The measurements for all of the ingredients can be found in the recipe card at the end of this post.
How to Make Corn Dip
This dip recipe couldn’t be any easier. You just mix everything together and then place it in an airtight container in the fridge for at least an hour (or up to overnight) for all the flavors to combine. That’s it!
Can I Use Canned or Frozen Corn?
I know that fresh corn on the cob isn’t accessible most places all year round. So I definitely use canned or frozen corn on occasion because I NEED to make this corn dip all year round! Either canned or frozen corn will work.
PRO TIP: Fresh corn on the cob freezes extremely well. Sometimes I will buy them in bulk, shuck them, give them a quick blanch and then cut the corn off the cob. I use my food saver to seal up bags of fresh corn and then pull one out of the freezer when I need to make this dip in the winter!
If you need to use frozen corn, make sure to let it thaw and dry any excess water. Canned corn needs to be drained thoroughly. You can roast canned or frozen corn to get that charred smoky flavor in the oven or on the stove top in a cast iron skillet.
Substitute for Cotija?
Cotija cheese can be found in the cheese section with the other Mexican cheeses. If you can’t find it or aren’t a fan, you can use feta or queso fresco.
Variations
One of the things I love about dip recipes is that they can be flexible and open to customization. Here are a few ideas:
Additions: shredded chicken, black olives, chopped cilantro, black beans or pinto beans (drained and rinsed), bacon crumbles, avocado, cooked chorizo
Substitutions: swap sour cream for the plain yogurt, or add pepper jack cheese instead of the Mexican shredded cheese (either all or part of it)
Removals: leave out the jalapenos to reduce the heat
You can also eat this dip hot. Just add everything to saucepan (or slow cooker) and mix everything together. Let it simmer until warmed through.
How to Eat
I’ll use just about anything as a vessel to get this dip into my mouth, but here are some suggestions…
- Tortilla chips
- Baguette slices
- Pita chips
- Carrots
- Pretzel chips
- Celery
What to Serve with Mexican Street Corn Dip
Here are a few ideas of some of our favorite main dishes that would go great with this corn dip:
- Mexican Cheesy Ground Beef and Rice Casserole
- Chicken Fajitas
- Carne Asada Tacos
- Classic Quesadilla
- Carnitas
How to Store and Use Leftovers
Store leftover corn dip in the refrigerator in an airtight container. It will keep for 3-4 days.
If you have a lot of leftovers, one of my favorite ways to use this dip is in enchiladas. Mix some shredded cooked chicken to the dip and then wrap about a half cup of the filling into flour tortillas and line them in a baking dish. Top with some green enchilada sauce and shredded cheese and bake at 350 degrees for 25-30 minutes. Totally delicious!!
Mexican corn dip is creamy, a little spicy, perfectly chunky, and has all the flavors you love in Mexican street corn! You’re going to totally flip for this dip recipe!
More Delicious Mexican Dips to Try:
Mexican Corn Dip
Description
Ingredients
- 1 1/2 Cups Plain Yogurt
- 1 1/2 Cups Mayo
- 2/3 Cup Cotija Cheese
- 3 Cups Mexican Shredded Cheese
- 1 Can Diced Green Chiles 4oz
- 1 1/2 teaspoons Chili Powder
- 1/4 teaspoon Cayenne or to taste
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 2 Cups Fire Roasted Corn
- 1 Squeeze Lime Juice
- 1 Tablespoon White Vinegar
- 2 Green Onions chopped
- 1-2 Roasted Jalapenos (seeded-if desired) and minced
Instructions
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Add everything to a large mixing bowl and stir everything together.1 1/2 Cups Plain Yogurt, 1 1/2 Cups Mayo, 2/3 Cup Cotija Cheese, 3 Cups Mexican Shredded Cheese, 1 Can Diced Green Chiles, 1 1/2 teaspoons Chili Powder, 1/4 teaspoon Cayenne, 1 teaspoon Salt, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 Cups Fire Roasted Corn, 1 Squeeze Lime Juice, 1 Tablespoon White Vinegar, 2 Green Onions, 1-2 Roasted Jalapenos
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Let it sit, covered, in the fridge for at least 30-60 minutes (or up to overnight) to let all the flavors meld.
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Serve with chips or crackers.
Nutrition
READ: Delicious Mexican Street Corn Dip Recipe
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