This Mexican corn dip is a delightful blend of creamy, tangy, and spicy flavors that will elevate any gathering. Perfect for parties or as a snack, this dip combines charred corn with a rich mixture of mayonnaise, sour cream, and cotija cheese, all enhanced by a burst of lime and cilantro.
Cotija cheese might not be a staple in every household, but it is essential for this recipe. It's a crumbly Mexican cheese with a salty, tangy flavor that adds depth to the dip. If you can't find cotija, feta cheese can be a good substitute. Fresh cilantro and freshly squeezed lime juice are also key ingredients that you might need to pick up from the supermarket.
Ingredients For Mexican Corn Dip
Corn kernels: Fresh or frozen corn kernels provide the base for this dip, offering a sweet and slightly crunchy texture.
Mayonnaise: Adds creaminess and a slight tang to the dip.
Sour cream: Balances the richness of the mayonnaise with a bit of acidity.
Cotija cheese: A crumbly, salty Mexican cheese that enhances the overall flavor.
Chili powder: Adds a mild heat and depth of flavor.
Garlic powder: Provides a subtle garlic flavor without overpowering the dip.
Cumin: Adds a warm, earthy flavor that complements the other spices.
Lime juice: Freshly squeezed lime juice adds a bright, tangy note.
Cilantro: Fresh cilantro adds a burst of color and a fresh, herbal flavor.
Technique Tip for This Recipe
When charring the corn kernels in the skillet, make sure to spread them out in an even layer to ensure they cook uniformly. Avoid stirring too frequently; let them sit for a minute or two before tossing to achieve that perfect char. This will enhance the flavor and add a delightful smokiness to your Mexican Corn Dip.
Suggested Side Dishes
Alternative Ingredients
corn kernels - Substitute with canned corn: Canned corn is a convenient alternative that is readily available and requires no additional cooking.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.
sour cream - Substitute with creme fraiche: Creme fraiche offers a similar tangy flavor and creamy consistency.
cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor profile.
chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, though it is less spicy.
garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.
cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the dish.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic tang and freshness.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor and can be used as a garnish.
Other Alternative Recipes
How to Store or Freeze This Dish
- To store your Mexican Corn Dip, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The dip will stay fresh for up to 3-4 days.
- Before serving, give the dip a good stir to reincorporate any separated ingredients.
- If you want to enjoy the dip warm, you can reheat it in a skillet over medium heat for a few minutes, stirring occasionally until heated through.
- For freezing, spoon the corn dip into a freezer-safe container, leaving some space at the top for expansion.
- Label the container with the date to keep track of its freshness.
- Freeze the dip for up to 2 months. When you're ready to enjoy it, thaw the dip in the refrigerator overnight.
- After thawing, stir the dip well to restore its creamy texture. If it seems too thick, you can add a little sour cream or mayonnaise to reach the desired consistency.
- For a quick refresh, sprinkle some fresh cilantro and a squeeze of lime juice before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Transfer the Mexican corn dip to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through. Stir halfway to ensure even heating.
For a quick reheat, use the microwave. Place the corn dip in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until warmed to your liking.
If you prefer a stovetop method, transfer the corn dip to a non-stick skillet. Heat over medium-low heat, stirring frequently to prevent sticking. Cook until the dip is thoroughly warmed, which should take about 5-7 minutes.
For a smoky flavor, reheat the corn dip on a grill. Place the dip in a heatproof dish and cover with foil. Set the dish on the grill over medium heat. Close the lid and heat for about 10-15 minutes, stirring occasionally, until the dip is hot and bubbly.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine the mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, cumin, and lime juice.
Skillet: A flat-bottomed pan used to heat and char the corn kernels over medium heat.
Spatula: A tool used to stir and fold ingredients together in the mixing bowl.
Measuring cups: Used to measure out the corn kernels, mayonnaise, sour cream, and cotija cheese accurately.
Measuring spoons: Used to measure the chili powder, garlic powder, cumin, and lime juice.
Knife: Used to chop the cilantro finely.
Cutting board: A surface used to chop the cilantro.
Citrus juicer: A tool to extract freshly squeezed lime juice.
Serving dish: A dish to serve the Mexican corn dip once it is ready.
Refrigerator: Used to chill the dip if you are not serving it immediately.
How to Save Time on This Recipe
Use frozen corn: Opt for frozen corn kernels to skip the shucking and cutting of fresh corn.
Pre-mix spices: Combine chili powder, garlic powder, and cumin in advance to save time during preparation.
Pre-chop cilantro: Chop the cilantro ahead of time and store it in the fridge.
Use a food processor: Blend mayonnaise, sour cream, and cotija cheese quickly using a food processor.
Char corn in batches: If using a small skillet, char the corn kernels in batches to ensure even cooking.
Mexican Corn Dip
Ingredients
Main Ingredients
- 3 cups Corn kernels fresh or frozen
- 1 cup Mayonnaise
- 1 cup Sour cream
- 1 cup Cotija cheese crumbled
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 tablespoon Lime juice freshly squeezed
- 1 cup Cilantro chopped
Instructions
- 1. In a mixing bowl, combine mayonnaise, sour cream, Cotija cheese, chili powder, garlic powder, cumin, and lime juice. Mix well.
- 2. Heat a skillet over medium heat and add the corn kernels. Cook until slightly charred, about 5-7 minutes.
- 3. Add the charred corn to the mixing bowl and stir to combine.
- 4. Fold in the chopped cilantro.
- 5. Serve immediately or refrigerate until ready to serve.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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