Mexican Street Corn Dip
The fresh sweet corn in this Mexican street corn dip makes this the perfect summer appetizer. A take on a street food favorite you get all the flavor packed into a tasty dip. Sweetness from the corn, and fresh and tangy from the cilantro and lime.
Servings: 8
Ingredients
- 4 ears Corn
- ½ Red Onion
- ½ Jalapeno
- 2 cloves Garlic
- ⅓ cup Feta Cheese
- 3 tbsp Fresh Cilantro
- ¼ cup Mayo
- 3 tbsp Sour Cream or Greek Yogurt
- 1 tsp Tajin
- 1 Lime
- ½ tsp Ground Cumin
- ½ tsp Cayenne Powder
Instructions
- Prep your veggies. Carefully cut the corn off the cobs (I used a Bundt pan to hold the cob and catch the corn kernels). Dice the red onion and garlic. Chop the jalapeno and remove the ribs and seeds. Wash and chop the fresh cilantro and set aside.
- Heat a large pan over medium heat. Add Butter, Corn Kernels, Onion, jalapeno, and Garlic. Season the corn with Salt and Pepper. Cook the corn for 10 minutes or until the corn is browned and caramelized.
- In a large bowl mix cooked corn kernel mixture, feta cheese, mayo, sour cream, lime juice, tajin, cumin, cayenne and fresh cilantro. Mix well
- If serving the dip warm, serve immediately and enjoy. If you are serving the dip chilled, put it in a sealed container and store in the refrigerator until you are ready to serve. Then enjoy!
Notes
You can substitute sweet frozen corn instead of fresh corn. You can substitute dairy free yogurt and butter to make this dish dairy free. If you cannot find tajin you can use chili powder instead. If you don't like spice, use less jalapeno, or remove it altogether. You can also omit the cayenne powder if you don't like spice or are making the dip for kids.