Easy Mexican Corn Dip
Inspired by Mexican street corn, this easy-to-make dip is guaranteed to be a hit at your next party or gathering! Mexican Corn Dip is creamy, cheesy with just the right amount of spice from chilies. Add a pop of fresh-squeezed lime, and you've got a party in every bite.
Servings: 8 servings
Calories: 115kcal
Equipment
Ingredients
- 2 15.25 ounce can whole kernel corn, drained
- 1 4 ounce can chopped green chilies
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 cup Cotija or Feta cheese, crumbled
- 2 tablespoons cilantro or parsley, chopped
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- To a large bowl, add mayonnaise, sour cream, green chilies, garlic powder, chili powder, lime juice, salt, and half of the cheese. Stir to combine.
- Add in the drained corn and stir. Sprinkle on remaining cheese and cilantro and toss. Serve immediately or store in the refrigerator until ready to enjoy.
Video
Notes
Tips:
- You can use either fresh grilled corn or frozen corn for this recipe. Both options work well, though grilling fresh corn can add a smokey flavor that enhances the overall taste.
- If you're not a fan of sour cream, feel free to substitute it with Greek yogurt.
- Leftover Mexican Corn Dip can be stored in an airtight container in the refrigerator for 3-4 days.
- Mexican Corn Dip can be prepared ahead of time and refrigerated. It's a great option for meal prepping or for guests coming over.
Nutrition
Calories: 115kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 411mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 0.2mg