Cold Mexican Street Corn Dip Recipe
Cold Mexican Street Corn Dip is a creamy, flavorful dip inspired by the popular Mexican street food, elote. Traditionally, elote is grilled corn on the cob slathered with a mixture of mayonnaise, sour cream, cotija cheese, chili powder, and lime.
Ingredients
- 8 ounce Sour cream
- ¼ cup Mayonnaise
- ½ cup Cotija cheese divided
- 1 Lime juiced
- ½ teaspoon Chili powder
- ½ teaspoon Salt
- ¼ teaspoon Smoked paprika
- ¼ teaspoon Garlic powder
- 3 (15.25 cans) fire-roasted corn, drained
- ¼ cup Red onion small diced
- ¼ cup Cilantro chopped
Instructions
- In a large mixing bowl, whisk together the sour cream, mayonnaise, half of the cotija cheese, lime juice, chili powder, smoked paprika, salt, and garlic powder until smooth and well combined.
- Stir in the drained fire-roasted corn, diced red onion, and chopped cilantro into the sour cream mixture. Mix until the corn and other ingredients are evenly coated with the creamy base.
- Sprinkle the remaining cotija cheese and a little extra chopped cilantro on top for garnish.
- Cover the bowl and place it in the refrigerator for at least 30 minutes to let the flavors blend together.
- Once chilled, give the dip a quick stir and serve with tortilla chips, veggie sticks, or as a topping for grilled dishes.