Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 Tablespoons salted butter
- ½ cup mayonnaise
- 3 Tablespoons sour cream
- Juice of half a lime
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅔ cup crumbled Cotija cheese
For Serving
- 1 Tablespoon minced fresh cilantro
Instructions
- Cook Corn: Melt the salted butter in a large skillet over medium-high heat. Add the corn kernels and sauté for 8-10 minutes, stirring occasionally, until the kernels are slightly browned and caramelized. Remove from heat and let cool for 10 minutes.
- Make Dip: To the cooled corn, stir in the mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper. Mix everything thoroughly until well combined. Reserve a couple of tablespoons of the Cotija cheese, then fold the remaining cheese into the corn mixture.
- To Finish: Transfer the corn dip to a serving bowl. Garnish with the reserved Cotija cheese and the minced fresh cilantro. Serve immediately or refrigerate until ready to enjoy.
Notes
- Fresh corn can be substituted with frozen or canned corn as preferred.
- If fresh lime juice isn’t available, bottled lime juice can be used, though fresh is recommended for best flavor.
- Adjust cayenne pepper to your spice preference; omit if you prefer a milder dip.
- This dip pairs well with tortilla chips, crackers, or vegetable sticks.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 2 mins
- Cook Time: 8 mins
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
