Description
Mexican Grilled Corn Dip is a creamy and cheesy appetizer inspired by traditional Mexican street corn. It features grilled corn combined with a flavorful blend of mayonnaise, sour cream, cotija cheese, lime, and spices, resulting in a deliciously smoky and tangy dip perfect for parties, cookouts, and game-day snacking.
Ingredients
Main Ingredients
- 4 ears fresh corn, husked
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese, plus more for topping
- 1/2 cup shredded Monterey Jack or Mexican blend cheese
- 1 clove garlic, minced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
- 2 green onions, sliced
For Serving
- Tortilla chips
- Lime wedges
- Extra cotija cheese
- Fresh cilantro
Instructions
- Preheat the grill. Warm your grill to medium-high heat, aiming for about 400–450°F (200–230°C) to get the perfect sear on the corn.
- Prepare and grill the corn. Brush each ear of corn lightly with olive oil to prevent sticking and help with charring. Grill the corn for 8–10 minutes, turning occasionally until it develops lightly charred spots and becomes tender.
- Cool and cut the corn kernels. Remove the grilled corn from the heat and allow it to cool slightly so it’s comfortable to handle. Then, carefully cut the kernels off the cobs and transfer them to a large mixing bowl.
- Mix the creamy base. In the large bowl, combine mayonnaise, sour cream, crumbled cotija cheese, shredded Monterey Jack or Mexican blend cheese, minced garlic, lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper. Stir well to blend all the flavors.
- Incorporate grilled corn and fresh ingredients. Add the grilled corn kernels, chopped cilantro, finely diced jalapeño (if using), and sliced green onions to the creamy mixture. Gently fold until everything is evenly combined.
- Transfer and bake the dip. Spoon the mixture into a small baking dish or an oven-safe skillet. Sprinkle extra cotija cheese on top. Bake in the oven at 400°F (200°C) for 12–15 minutes, until the dip is hot and bubbly. For an extra browned cheesy top, broil for 1-2 minutes at the end, watching carefully.
- Garnish and serve. Once baked, garnish with additional cotija cheese and fresh cilantro. Serve the dip warm alongside tortilla chips and lime wedges for squeezing.
Notes
- If fresh corn isn’t available, you can use frozen corn—just thaw it and sauté in a skillet until lightly charred before mixing.
- Cotija cheese lends the traditional Mexican street-corn flavor, though feta cheese can be a good substitute.
- Adjust the amount of jalapeño and chili powder to suit your desired spice level.
- For deeper smoky flavor, grill the corn until you see darker, charred spots.
- Leftover dip stores well in the fridge for up to 3 days and can be reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dips, Party Food, Snacks
- Method: Grilling
- Cuisine: Mexican
