Mexican Street Corn Dip

This Mexican street corn dip recipe is made with canned corn, yogurt, lime, cotija cheese, and cilantro. Chili powder, cumin, and jalapeño add spice.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 425 Calories

Ingredients

• 3 tablespoons butter
• 2 limes, juiced
• 1 jalapeno pepper, chopped
• 3 tablespoons chopped cilantro, or to taste
• 2 teaspoons chile powder
• 5 (11 ounce) cans Mexican-style corn, drained
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground cumin
• 0.25 cup plain Greek yogurt
• 0.25 cup crumbled cotija cheese

Recipe Instructions

Step 1

Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.

Step 2

Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.

Step 3

Transfer dip to a slow cooker to keep warm.