Mexican Corn Dip

why make this recipe

Mexican Corn Dip is a delightful and simple dip that’s perfect for gatherings or a cozy night in. It brings together the sweet flavor of corn with creamy ingredients, making it a crowd-pleaser. The combination of feta cheese, Greek yogurt, and spices creates a tangy and satisfying dip. It’s easy to make, and everyone can enjoy it with their favorite snacks.

how to make Mexican Corn Dip

Ingredients:

• 3 ears corn (grilled, cooked, or boiled)
• 3 tablespoons olive oil (divided)
• 2 teaspoons chili powder (divided)
• 7 oz feta cheese (block, divided)
• 1 cup Greek yogurt
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• 1/2 bunch fresh cilantro (chopped)
• 1 whole lime (sliced)

Directions:

1. Grill or cook the corn, then slice off the kernels.
2. In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder for 2 minutes.
3. Reserve 1/3 of the corn in a bowl and mix it with more olive oil and chili powder.
4. Blend sour cream, Greek yogurt, and 2/3 of feta cheese until smooth.
5. Mix the creamy mixture with the rest of the corn and add lime juice.
6. Serve the dip in a bowl, topping it with the reserved corn, remaining feta cheese, chopped cilantro, and lime slices. Enjoy with tortilla chips, crackers, or veggies.

how to serve Mexican Corn Dip

Serve Mexican Corn Dip with tortilla chips, crackers, or vegetable sticks. It’s great as an appetizer at parties or as a snack at home. You can also use it as a topping for grilled meats or as a filling for tacos.

how to store Mexican Corn Dip

Store any leftover dip in an airtight container in the refrigerator. It will stay fresh for about 3 days. Stir it well before serving again, as it may thicken slightly when chilled.

tips to make Mexican Corn Dip

• Grilling the corn adds a nice smoky flavor. If you don’t have a grill, boiling is fine too.
• Choose fresh corn when it’s in season for the best taste.
• Adjust the amount of chili powder based on your spice preference.
• For a creamier texture, you can add more Greek yogurt or sour cream.

variation

You can add diced jalapeños for a spicy kick or mix in some diced tomatoes for added freshness. If you prefer a different cheese, try using cotija cheese instead of feta.

FAQs

1. Can I make this dip ahead of time?
Yes, you can prepare it a few hours in advance and store it in the refrigerator. Just give it a good stir before serving.

2. Is there a way to make this dip dairy-free?
Yes! Substitute the Greek yogurt and sour cream with a dairy-free yogurt or cream. Use dairy-free cheese to replace the feta.

3. Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works well. Just cook it according to the package instructions before adding it to the dip.

Mexican Corn Dip

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A delightful and simple dip combining sweet corn and creamy ingredients, perfect for gatherings or cozy nights in.

• Total Time: 25 minutes
• Yield: 6 servings

Ingredients

• 3 ears corn (grilled, cooked, or boiled)
• 3 tablespoons olive oil (divided)
• 2 teaspoons chili powder (divided)
• 7 oz feta cheese (block, divided)
• 1 cup Greek yogurt
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• 1/2 bunch fresh cilantro (chopped)
• 1 whole lime (sliced)

Instructions

1. Grill or cook the corn, then slice off the kernels.
2. In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder for 2 minutes.
3. Reserve 1/3 of the corn in a bowl and mix it with more olive oil and chili powder.
4. Blend sour cream, Greek yogurt, and 2/3 of feta cheese until smooth.
5. Mix the creamy mixture with the rest of the corn and add lime juice.
6. Serve the dip in a bowl, topping it with the reserved corn, remaining feta cheese, chopped cilantro, and lime slices. Enjoy with tortilla chips, crackers, or veggies.

Notes

Grilling corn adds a smoky flavor. Adjust chili powder to your spice preference. It can be made dairy-free with suitable substitutions.

• Author: a-juana-m-benedict
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Mixing & Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg

Keywords: Mexican Corn Dip, appetizer, party dips, vegetarian dip

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