Go Back
Print
bowl of mexican street corn on newsprint with tortilla chips by bowl

Mexican Street Corn Dip

The flavors of Mexican Street Corn, in an easy to make dip. Fresh grilled corn on the cob, spicy lime mayo, queso fresco, cilantro make this a favorite summer party appetizer.

Course Appetizer

Ingredients

Mexican Street Corn Dip:

  • 6-8 ears corn on the cob, grilled and kernels removed (see below for how-to)
  • 1/4 cup spicy lime mayo (recipe below)
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup queso fresco, crumbled
  • 1/4 teaspoon chili powder
  • 2 tablespoons fresh lime juice
  • avocado, chopped - optional
  • salt & pepper to taste

Spicy Lime Mayo:

  • 1/2 cup mayo
  • few dashes of hot sauce, to taste
  • 1/4-1/2 teaspoon cayenne pepper (to taste)
  • 1 tablespoon fresh lime juice

Instructions

Mexican Street Corn Dip:

  1. Mix together corn, mayo, cilantro, queso fresco, chili powder, lime juice and salt & pepper.
  2. Add avocado last (if using), and gently stir.
  3. Enjoy as a side dish or serve with tortilla chips as a dip!

Grilling Corn:

  1. To grill the corn, remove husk & silk from corn, rub lightly with olive oil and sprinkle with salt. Grill over medium high heat, 10-12 minutes, turning the ears of corn often, until kernels are crisp tender and slightly charred. Let cool a bit, then cut kernels off of cob.

Spicy Lime Mayo:

  1. In a small bowl, combine ingredients and stir until blended. Taste and adjust seasonings as desired. Use immediately or refrigerate until ready to use.