Mexican Street Corn Dip
Prep time
Cook time
Total time
Serves: 8-10
  • 3 tablespoons unsalted butter
  • 1 lb frozen corn, defrosted
  • 1-2 jalapeƱos, seeded and diced
  • 2 teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ cup mayonnaise
  • ¼ cup finley chopped fresh cilantro
  • 2 limes juiced
  • ¼ cup crumbled cotija cheese (more for topping)
  1. In a medium to large bowl, the mayonnaise, cilantro, and lime juice. set aside
  2. In a large skillet over medium high heat add the butter, and defrosted corn, stir and once the butter has melted add the jalapenos, cumin, chili powder, garlic powder, and salt. Continue to stir for 7-8 minutes until the corn starts to slightly browned. Remove from heat and add to the mayonnaise mixture. Stir until well combined. Top with the Cotija cheese and serve with tortilla chips.
Recipe by Two Sisters Kitchens at