I have made my fair share of traditional Mexican street corn and also put my own spin on recipes based on Mexican street corn. This fun twist is Mexican Street Corn Dip!
It has some traditional components like the cotija cheese and chili powder.
But I also added some extra yumminess like red pepper and a jalapeno 🙂
Here is how to make Mexican Street Corn Dip
Begin by putting 8 ears of corn, a red pepper, and a jalapeno on a tray.
Brush with olive oil and sprinkle with kosher salt and pepper.
Then onto a grill over medium high heat for about 10 minutes total.
Turn the veggies a few times as they cook.
Try to get a nice char on them as well 🙂
Once the veggies are removed from the grill let them cool slightly.
Then cut the corn kernels off of the cob. I have this amazing corn scraper that I use quite often.
It makes cutting the kernels super simple.
Click below to get one from Amazon
Then pull the stems and most of the seeds from the peppers.
I left a few jalapeno seeds to add some spice.
Put the corn and peppers in a bowl (or in my case I am using a casserole dish because it was already out).
And add mayo, sour cream, lime juice, chili powder, garlic powder, ground red pepper, crumbled cotija cheese, and freshly chopped cilantro.
Then all that’s left to do is give it a mix and of course a taste test.
Add kosher salt, pepper, or more ground red pepper if needed.
I always put a little extra lime juice in mine as well.
Serve Mexican Street Corn Dip with tortilla chips or Fritos Scoops (which is what I prefer).
More yumminess to try like Mexican Street Corn Dip…
Mexican Street Corn Dip
Mexican Street Corn Dip is everything yummy about Mexican Street Corn, but served as a dip to be enjoyed with tortilla chips or Fritos Scoops!
- 8 ears corn on the cob shucked
- 1 red bell pepper
- 1 jalapeno
- 2 Tbsps olive oil
- kosher salt, pepper
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 Tbsp lime juice
- 2 tsps chili powder (plus more to sprinkle over top)
- 1 tsp garlic powder
- ground red pepper to taste
- 3/4 cup crumbled cotija cheese (plus more to sprinkle over top)
- 3/4 cup chopped cilantro
- Tajin seasoning (optional)
Put the corn, red bell pepper, and jalapeno on a tray. Brush all sides with the olive oil and sprinkle with kosher salt and pepper.
Set the grill to medium high and grill the corn, red bell pepper, and jalapeno for 10 minutes, turning a few times as they cook.
Let the corn and peppers cool slightly. Cut the corn kernels off of the cob, remove the stems and seeds from the peppers and dice. Put in a large bowl.
Add the mayo, sour cream, lime juice, chili powder, garlic powder, ground red pepper, cotija cheese, and cilantro. Stir until evenly mixed. Taste for seasoning and add more kosher salt, pepper, or ground red pepper if needed.
Sprinkle more chili powder, cotija cheese, and Tajin seasoning (if using) over top and serve with tortilla chips or Fritos Scoops for dipping.