Description
A flavorful and healthy twist on classic Mexican street corn, this dip combines charred corn, creamy avocado oil mayo, tangy cotija cheese, and fresh peppers with a hint of chili powder and lime juice. Perfect for parties or a quick snack, this easy-to-make dip delivers authentic Mexican flavors in just 20 minutes.
Ingredients
Core Ingredients
- 1 TBSP unsalted butter (or vegan butter)
- 2 large cloves garlic (minced)
- 4 cups corn kernels; fresh (canned or frozen)
Mix-ins
- 3 TBSP mayo (avocado oil mayo recommended, or substitute 2% Greek yogurt)
- 1/4 cup cotija cheese (plus more for topping)
- 1 red bell pepper (diced)
- 1/2 tsp chili powder
- Juice of 1 lime
- 3 TBSP fresh cilantro (chopped)
- 1 green onion (chopped, for garnish)
Instructions
- Char the Corn: In a medium-large skillet over medium heat, melt the butter. Add the minced garlic and corn kernels to the skillet. Cook, stirring occasionally, for about 10 minutes until the corn becomes slightly charred and fragrant.
- Add Mayo and Seasonings: Remove the skillet from heat. Stir in the mayo (or 2% Greek yogurt), cotija cheese, diced red bell pepper, chili powder, lime juice, and chopped cilantro. Mix everything together until well combined.
- Garnish and Serve: Transfer the dip to a serving dish. Top with additional cotija cheese and chopped green onion. Serve immediately while still warm.
Notes
- For a vegan version, use vegan butter, vegan mayo, and omit or substitute cotija cheese with a vegan cheese alternative.
- If fresh corn is unavailable, canned or frozen corn works well; just be sure to drain canned corn thoroughly.
- This dip can be served warm or at room temperature.
- Pair this dip with tortilla chips, fresh veggies, or use as a topping for tacos or grilled meats.
- To make it spicier, add a pinch of cayenne pepper or chopped jalapeño.
