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Chilled Street Corn Dip

Creamy chilled street corn dip with cotija cheese in a rustic bowl.
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This is a refreshing, no-cook dip that captures the iconic flavors of Mexican street corn in a cool, scoopable form. It's a protein-packed, crowd-pleasing appetizer perfect for summer gatherings, made with a creamy Greek yogurt base, fresh corn, cotija cheese, and zesty lime.

Ingredients

Scale
  • 3 cups fresh corn kernels (from 4 ears), or 2 (15 oz) cans corn, drained
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled cotija cheese (feta substitute)
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions

  1. If using fresh corn, char kernels in a dry skillet over medium-high heat for 5-7 minutes until slightly blackened. Let cool completely. Canned or thawed frozen corn can be used directly.
  2. In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, and cumin until smooth.
  3. Add the cooled corn, cotija cheese, red onion, cilantro, and diced jalapeño to the bowl. Gently fold until evenly coated.
  4. Taste and season with salt and black pepper. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

For best flavor, do not skip the chilling time. Always use plain, unsweetened Greek yogurt. Store leftovers in an airtight container in the refrigerator for 3-4 days. Do not freeze.

Nutrition

Find it online: https://www.stacksipsnack.com/chilled-street-corn-dip/