Description
Delight your taste buds with this flavorful Smoked Mexican Street Corn Dip. A creamy blend of smoky grilled corn, tangy cotija cheese, and zesty jalapeños, this dip is perfect for any gathering or as a tasty snack.
Ingredients
Scale
Grilled Corn:
- 4 ears of corn, husked and grilled or smoked until lightly charred
- 1 tablespoon olive oil
Dip:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely chopped (seeds removed for less heat)
- juice of 1 lime
Instructions
- Prepare Corn: Brush the corn with olive oil and grill or smoke over medium heat until slightly charred, about 10–15 minutes, turning occasionally. Let cool, then slice the kernels off the cob.
- Make Dip: In a large bowl, mix the mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, salt, and pepper until well combined. Stir in the corn, cotija cheese, cilantro, jalapeño, and lime juice. Mix thoroughly and taste for seasoning.
- Serve: Serve warm, at room temperature, or chilled with tortilla chips or fresh veggies.
Notes
- For extra smoky flavor, use smoked paprika and smoked corn.
- Frozen corn can be substituted; just sauté it in a skillet until lightly charred.
- Add more jalapeño for extra heat or a dash of hot sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
