Mexican Street Corn Dip
Mexican Street Corn is only of the only ways I really eat corn, aside from corn on the cob here and there in the summer. It's easy to make, flavorful, and always a crowd pleaser. My biggest tip to make it as tasty as you can is using tajin. The limit does not exist so measure with your heart!
PREP TIME
5 minutes
COOK TIME
5 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- 1 lb1 lb1 lb Corn, frozen, fire roasted from TJs
- 0.333 cup0.333 cup0.333 cup Green Onion (Scallion), chopped
- 0.333 cup0.333 cup0.333 cup Cotija Cheese, crumbled
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Sour Cream
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Tajin
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 whole1 whole1 whole jalapeno, ribs and seeds removed, diced
- 1 whole1 whole1 whole Lime, juiced
- 1 tsp1 tsp1 tsp Salt, or more to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small pan on medium heat, add corn and cook until heated through.
- While corn is heating/cooking, add sour cream, lime and minced garlic to a small bowl and whisk to combine.
- Add corn and dressing to large bowl and mix until all corn is coated.
- Mix in green onions, cotija, jalapeño, tajin and salt.
- Serve warm, cold and however you like it!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Side Dishes Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 99 |
| Fat: | 6 g |
| Carbohydrates: | 9 g |
| Protein: | 4 g |
| Cholesterol: | 19 g |
| Sodium: | 671 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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