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Flavorful Mexican Street Corn Dip Recipe with Roasted Jalapeños

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A creamy, zesty Mexican street corn dip featuring roasted jalapeños and lime crema, perfect for parties and quick snacks.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears of corn)
  • 2 large jalapeños, roasted and seeded
  • 1 cup sour cream or Mexican crema
  • Juice and zest of 1 lime
  • 1–2 cloves garlic, finely minced
  • Salt to taste
  • ½ cup cotija cheese, crumbled
  • ½ cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Freshly cracked black pepper to taste
  • Optional toppings: extra cotija cheese, chopped green onions, chili powder

Instructions

  1. Preheat oven to 450°F (230°C) or prepare a gas stove flame. Roast jalapeños on a baking sheet for 10-15 minutes, turning occasionally until skins are blackened and blistered. Alternatively, char over gas flame with tongs. Place roasted jalapeños in a bowl, cover with plastic wrap, and steam for 10 minutes. Peel, remove seeds and stems, then finely chop.
  2. Cut corn kernels off the cob using a sharp knife. Heat a cast iron skillet or heavy pan over medium-high heat. Add corn kernels and cook for 8-10 minutes, stirring frequently until golden and slightly charred. Remove from heat.
  3. In a medium bowl, combine sour cream (or Mexican crema), mayonnaise, lime juice and zest, minced garlic, salt, and black pepper. Stir until smooth and tangy. Adjust lime or salt to taste.
  4. Add roasted jalapeños, cotija cheese, cumin, smoked paprika, and chopped cilantro to the bowl with roasted corn. Stir gently to combine. Pour lime crema over mixture and fold together until well mixed but still chunky.
  5. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. For extra heat, add jalapeño seeds or chili powder.
  6. Cover and chill dip for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature with tortilla chips, sliced veggies, or as a spread on grilled chicken or tacos.

Notes

Roasting jalapeños is key for smoky flavor and softened heat. Fresh corn is preferred for best texture but frozen or canned corn can be used. Add fresh cilantro just before serving for brightness. Dip keeps well refrigerated for up to 3 days but avoid freezing.

Nutrition

Keywords: Mexican street corn dip, roasted jalapeños, lime crema, party dip, corn dip, easy appetizer, smoky dip

Find it online: https://eliplate.com/flavorful-mexican-street-corn-dip-recipe-with-roasted-jalape-n-os-easy-and-perfect-for-parties/