Make Mexican Street Corn Dip #WithME | CREAMY DELICIOUSNESS | Taste the Trend

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Cut corn off the cob and transfer it to a bowl.

Dice a large jalapeno, removing seeds for less heat if desired.

In a large skillet, heat 1 teaspoon of canola oil over high heat.

Add the corn and jalapeno to the skillet and cook undisturbed for 3 minutes.

Stir the mixture and cook for another 3 minutes until the corn is warm and charred.

In a mixing bowl, combine the cooked corn and jalapeno with 1/4 cup of Mexican crema (or sour cream), 1/2 cup of crumbled queso fresco, 2 tablespoons of lime juice, and 1 teaspoon of chili powder.

Spread the mixture into a pie plate or small baking dish in an even layer.

Top the mixture with more queso fresco and a pinch of cayenne pepper.

Bake in a preheated oven at 350°F until bubbly, about 12 minutes.

Serve warm with tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens