Ingredients (~8 servings)
- 1 Tbsp olive oil
- 1/2 cup white onion, diced
- 1 can (4 oz) mild diced green chiles
- 1/2 cup water
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 cup mayonnaise
- 1 1/2 cups plain Greek yogurt
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp tajin
- 2 limes, juiced
- 3 Tbsp fresh cilantro, chopped (plus extra for garnish)
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup shredded cotija cheese or queso fresco
- Salt and pepper to taste
- Tortilla chips for serving
Sauté the Vegetables
Heat a skillet over medium heat and add the oil. Once the oil is hot, add the diced onion and sauté for ~3 minutes until softened.
Add the corn, green chiles, and water. Cover and cook for ~5 minutes, stirring occasionally.
The corn should be tender when done – if using frozen corn, it’ll release some extra moisture which is totally fine.
Make the Creamy Base
In a separate large bowl, mix together the mayo, Greek yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese.
The mixture will look thick at first but will loosen up once you add the corn mixture.
Combine and Finish
Stir the corn mixture from the skillet into the creamy base until well combined.
Season with salt and pepper to taste – start with 1/2 tsp salt and adjust from there.
Top with fresh cilantro and cotija cheese. Serve warm immediately or chill for later – the dip thickens as it cools which makes it perfect for scooping with chips.
Mexican Street Corn Dip
Ingredients
Ingredients (~8 servings)
- 1 Tbsp olive oil
- 1/2 cup white onion diced
- 1 can mild diced green chiles 4 oz
- 1/2 cup water
- 1 1/2 cups corn kernels fresh or frozen
- 1 cup mayonnaise
- 1 1/2 cups plain Greek yogurt
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp tajin
- 2 limes juiced
- 3 Tbsp fresh cilantro plus extra for garnish, chopped
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup shredded cotija cheese or queso fresco
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Heat oil in skillet and sauté onions for 3 minutes.
- Add corn, green chiles, and water. Cook covered for 5 minutes.
- Mix mayo, yogurt, spices, lime juice, cilantro, and cheddar cheese in large bowl.
- Stir cooked corn mixture into creamy base.
- Season with salt and pepper to taste.
- Top with fresh cilantro and cotija cheese.
- Serve warm with tortilla chips or chill for later.
