Quick Mexican Corn Dip (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 cups fresh corn kernels (roughly 4 ears of corn)
02 -
1 can (4oz) diced green chilis, drained and rinsed
03 -
⅓ cup sour cream
04 -
½ cup crumbled cotija cheese, plus extra for garnish
→ Herbs & Aromatics
05 -
¼ cup plus 2 tablespoons fresh cilantro, chopped
06 -
2 tablespoons finely chopped red onion
07 -
1 jalapeño, seeds removed and finely diced
08 -
1 small garlic clove, minced
→ Seasonings
09 -
Juice of 1 lime
10 -
1 teaspoon chili powder
11 -
½ teaspoon salt
12 -
Cooking spray for sautéing
# Instructions:
01 -
Heat a large skillet over medium-high heat. When hot, lightly coat with cooking spray. Add the corn kernels and sauté until cooked through and slightly browned, about 2-3 minutes. Transfer to a large mixing bowl and set aside to cool slightly.
02 -
Add the drained green chilis, sour cream, cotija cheese, chopped cilantro, red onion, jalapeño, minced garlic, lime juice, chili powder, and salt to the bowl with the corn. Stir everything together until the sour cream is fully incorporated and ingredients are evenly distributed.
03 -
Give your dip a taste and adjust seasoning if needed. You might want to add more lime juice for tanginess or another handful of fresh cilantro for brightness.
04 -
Transfer to a serving bowl, sprinkle additional cotija cheese over the top for garnish, and serve immediately with your favorite tortilla chips. Enjoy!
# Notes:
01 -
This lightened-up version of Mexican street corn (elote) makes a perfect party dip that everyone will love.
02 -
Ideal for game day gatherings or anytime you're craving the flavors of street corn in an easy-to-share format.
03 -
Can be prepared in just 15 minutes from start to finish.