Mexican Street Corn Dip


Traditional Mexican-style street corn recipes have graced the pages of CP a couple times and for good reason—they’re delicious. To keep it simple, party-friendly and a lot less messy, we’re combining all the tasty flavors in one bowl to be scooped up with salty tortilla chips.

YIELD 6–8 servings
PREP TIME 5 minutes
10 minutes

2 tablespoons butter
1 (24-ounce) bag frozen corn
2 jalapeños, seeded and minced
1 garlic clove, minced
Salt and pepper to taste
¼ cup mayonnaise
2 tablespoons crumbled cotija
2 tablespoons chopped cilantro
2 teaspoons chipotle powder
1 avocado, diced
1 lime, juiced
Tortilla chips for serving

1. Melt the butter in a skillet over medium-high. Add the corn, jalapeños, garlic, salt and pepper. Cook for about 8–10 minutes, stirring occasionally, until lightly charred.
2. Remove from the heat and stir in the remaining ingredients. Serve with tortilla chips.

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