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Creamy street corn dip with charred corn, cotija, cilantro, lime and fresh vegetables

Street Corn Dip

A creamy, tangy dip with charred sweet corn, sour cream, mayonnaise, lime, chili, cilantro and cotija.
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Course: Appetizer, dip
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels fresh or frozen and thawed
  • 1 tablespoon olive oil
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lime juice plus more to taste
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 small garlic clove finely grated
  • 1/3 cup finely crumbled cotija cheese plus extra for topping
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Method
 

  1. Char the corn. Heat a large skillet over medium-high heat. Add the oil and corn, spread it into an even layer and cook, stirring occasionally, until several kernels are browned and lightly charred, about 6–8 minutes. Remove from the heat and let it cool for several minutes.
  2. Make the creamy lime base. In a large bowl, stir together the sour cream, mayonnaise, lime juice, lime zest, chili powder, smoked paprika and garlic.
  3. Fold in the corn. Add the warm-to-room-temperature corn, cotija and cilantro. Stir until the kernels are evenly coated.
  4. Adjust the texture and flavor. Taste and add salt or a little more lime juice as needed. If you want a slightly creamier dip, lightly mash a small portion of the corn against the side of the bowl rather than blending the entire mixture.
  5. Finish and serve. Spoon into a serving bowl and top with a little extra cotija, cilantro and chili powder. Serve immediately or chill before serving.

Notes

Cotija gives the dip its salty, crumbly finish. If it is unavailable, feta can provide a similar salty contrast, although the flavor will not be identical. Char the corn for about 6–8 minutes and cool for several minutes before mixing. Serve immediately or chill before serving; the source does not specify a chilling duration or complete preparation and total times.