This Street Corn Dip recipe is a quick and easy way to enjoy the flavors of Mexican Street Corn. It has fresh corn on the cob (or frozen), diced chilies, and onion sautéed then tossed in a flavorful and creamy sauce. This 15-minute dip is sure to be a winner!
Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes. Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.
In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese. Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired.
Serve warm or cold (dip will thicken as it chills). Serve with chips for dipping.
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Notes
Corn: We like it with about 1 cup corn, but feel free to add more if you want it chunkier and more corn flavor. Use fresh (raw, cut from the cob) or frozen corn or I like Trader Joes frozen grilled corn. It's a great recipe to use up leftover Grilled Corn on the Cob or Instant Pot Corn on the Cob. Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.Yogurt: Could substitute Mexican crema or sour cream.Make Ahead Instructions: This easy dip recipe can be stored in an airtight container for 5-7 days, and can be served warm or cold.