Mexican Street Corn Dip
A creamy, tangy dip inspired by Mexican street corn, combining cooked corn, mayo, sour cream, and cotija cheese, seasoned with chili powder and lime.
20 minMexican
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Pescatarian
- Halal
Steps
- 1Cook corn, cut it off the cob and let it cool completely.
- 2Combine all ingredients and mix together.
- 3If serving cold, serve immediately!
- 4If serving warm, warm ingredients over a medium saucepan for a few minutes until everything is nice and warm. (skip cooling the corn if serving hot)
- 5Garnish with extra cotija, green onions and chili powder.
- 6Serve as a dip with corn chips or as a side to be eaten with a spoon.
Nutrition
- Calories
- 2533kcal
- Protein
- 85g
- Carbs
- 158g
- Fat
- 186g
- Fiber
- 21g
- Sugar
- 15g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does mexican street corn dip take to make?
About 20 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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