Mexican Corn Dip

4.41 from 10 votes

Mexican Corn Dip is the ultimate party dip! Corn and cotija cheese are tossed with a chili mayonnaise that make this dip so good. Serve it warm, cold, or room temperature.

Prep Time5

Cook Time5

Total Time10

Cuisine: Mexican

Keyword: appetizer, dip, Mexican corn

Servings: servings

Calories: 162kcal

Author: Tara Noland

Equipment

3 Tier Oval Bowl Set with Collapsible Thicker Sturdier Metal Rack, White Party Food Server Display Set - Tiered Serving Stand - Three Ceramic Fruit Bowl Serving - Dessert Appetizer Cake Candy Chip Dip
"NFL Drive Collection" Beverage Napkins
Backcountry Cast Iron Skillet(12 Inch Large Frying Pan + Cloth Handle Mitt, Pre-Seasoned for Non-Stick Like Surface, Cookware Oven / Broiler / Grill Safe, Kitchen Deep Fryer, Restaurant Chef Quality)

Ingredients

2 cups frozen sweet white corn
1 jalapeno pepper diced
1 clove of garlic minced
1/4 cup cotija cheese crumbled
1 lime juice and zest
3 tablespoons mayonnaise
2 tablespoons unsalted butter
1/2 tablespoon olive oil
1/2 teaspoon chili powder
1/4 cup cilantro
Tortilla Chips or Corn Chips

Instructions

Melt butter with 1/2 tbsp of olive oil in a large skillet on medium-high heat. Add the jalapeno, stir to coat, then sauté for 1-2 minutes until it begins to char. Add the corn and the garlic and sauté for 2-3 minutes.
Meanwhile, combine mayonnaise, chili powder, cilantro, lime zest, and juice from half the lime in a large bowl.
Add the corn to the bowl with the mayonnaise mixture, toss to combine. Then mix in the cotija cheese crumbles. Squeeze the remaining lime juice over the corn and top with more cilantro and cotija cheese.
Serve with Tortilla Chips or Corn Chips.

Nutrition