Mexican Street Corn Dip
This street corn comes together so quick and easy. It only leaves a small mess behind for easy clean up too. It pairs well with any Mexican cuisine. You can have it as a side or serve on top of tacos. You can even have it as an appetizer with tortilla chips.
Alexis Wilmouth
Jan 13, 2022
1 min read
Ingredients:
- 29 ounce can of whole kernel corn, cooked and drained (room temperature)
- 2 tablespoons mayonnaise (I prefer Hellman's or you can use miracle whip)
- 1 tablespoon sour cream
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons green onions, diced
- 1/4 tespoon paprika
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 1 large jalepeño, diced (optional)
Directions:
- In a medium sized bowl, mix together mayo, sour cream, cheese and lime juice to begin making the sauce. Then mix in the cilantro and green onion. Next mix in the paprika and cayenne pepper.
- Add in the corn and jalapeño, if desired. Coat well with the sauce.
- You can serve it now, or place in the refrigerator for about an hour to serve cold.
*Store in an airtight container in fridge for up to 2 days.