Mexican Corn Dip
A creamy, cheesy dip bursting with flavor from sweet corn, zesty lime, and rich spices, perfect for gatherings.
Ingredients
Main Ingredients
- 3 cups sweet corn (fresh or frozen) Juicy and sweet, corn serves as the star ingredient.
- 1.5 cups shredded cheddar cheese (sharp) Rich and creamy, adds depth and meltiness.
- 0.5 cup sour cream (full fat) Brings silky smooth texture and tangy flavor.
- 0.5 cup mayonnaise Adds creaminess to ensure a luscious dip.
- 2 tablespoons lime juice (freshly squeezed) Provides a refreshing burst of acidity.
- 1 teaspoon chili powder Offers a warm kick and earthy undertone.
- 1 teaspoon garlic powder Adds a savory aroma to elevate the dip.
- 0.25 teaspoon salt (or to taste) Balances flavors, enhancing sweetness and creaminess.
Instructions
Preparation
- Prepare corn by peeling fresh corn and removing kernels from the cob, or thaw 3 cups of frozen corn.
- In a large mixing bowl, combine sweet corn, shredded cheddar cheese, sour cream, and mayonnaise. Mix gently until well integrated.
- Squeeze in freshly squeezed lime juice, then sprinkle in chili powder, garlic powder, and salt. Stir until evenly distributed.
- Taste and adjust seasoning if necessary.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Before serving, stir the dip to reincorporate ingredients. Serve cold or gently warmed in the microwave.
- Enjoy with tortilla chips, veggie sticks, or as a topping on tacos.
Notes
Add smoked paprika for a smoky flavor or diced jalapeno for heat. Fold in cooked bacon or chorizo for indulgence. Store leftovers in an airtight container for up to three days; freeze for later use.