Irresistible Mexican Street Corn Dip Recipe Perfect for Friendsgiving Party
A creamy, smoky, and tangy Mexican street corn dip that’s quick to make and perfect for Friendsgiving or any festive gathering. This crowd-pleasing dip combines roasted fresh corn, cotija cheese, and zesty lime for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn, husked and kernels removed
- ½ cup mayonnaise
- ½ cup cotija cheese, crumbled
- ¼ cup sour cream
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
- 1 small jalapeño, finely chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). Remove husks and silk from 4 ears of fresh corn. Cut the kernels off the cob and place them on a baking sheet lined with foil.
- Roast the corn kernels for 15-20 minutes, stirring halfway through, until slightly charred and fragrant.
- While the corn roasts, mix the creamy base: In a medium bowl, combine ½ cup mayonnaise, ¼ cup sour cream, and the juice of 1 lime. Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Add salt and pepper to taste.
- Once the corn is roasted and cooled slightly, add it to the creamy mixture. Toss gently to combine, keeping the kernels whole.
- Fold in ½ cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, and if desired, 1 finely chopped jalapeño. Taste and adjust seasoning as needed.
- Transfer the dip to a serving bowl and garnish with extra cotija cheese, a sprinkle of chili powder, and cilantro leaves if desired.
- Serve immediately with tortilla chips, pita wedges, or fresh veggies. For make-ahead, cover and refrigerate up to 24 hours; bring to room temperature and stir before serving.
Notes
Roasting the corn is essential for authentic smoky flavor. Fold ingredients gently to keep corn kernels intact and avoid mushiness. Adjust chili powder and jalapeño to control spice level. Can be made ahead and refrigerated for up to 24 hours. For vegan version, substitute mayo and sour cream with plant-based alternatives and cotija cheese with nutritional yeast.
Nutrition
- Serving Size: About ¼ cup per serv
- Calories: 120
- Fat: 9
- Carbohydrates: 8
- Fiber: 1
- Protein: 3
Keywords: Mexican street corn dip, Friendsgiving dip, creamy corn dip, cotija cheese dip, roasted corn dip, party appetizer, easy dip recipe