The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
- 3 cups corn kernels (about 4–6 ears of corn)
- 1 tablespoon butter
- 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
- 1/4 cup diced red onion
- 1 1/2 teaspoons chili powder
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 1/2 tablespoons lime juice (about 1 lime)
- 1/2 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro
- Salt, to taste
- In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
- Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
- Remove from heat and stir in cilantro. Season with salt, to taste.
- Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)
- You can use fresh, frozen, or canned corn for this recipe. If using frozen corn, be sure to defrost before using and if using canned corn, be sure to drain and rinse before using.
- Store leftovers (completely cooled to room temperature) in an airtight container for up to 3-4 days in the refrigerator.
- This dip can be made ahead of time and reheated in the oven, on the stovetop, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Cast iron
- Cuisine: Mexican
Keywords: Mexican street corn dip, street corn dip