Start by heating the corn in a pan over medium heat for about 5 minutes until it’s slightly roasted and warm. If using frozen corn, ensure it’s thawed and drained.
In a large mixing bowl, combine the mayonnaise and sour cream. Stir until smooth.
Add the diced red onion, chopped cilantro, and jalapeños to the mixture, and mix well.
Stir in the roasted corn, lime juice, chili powder, cumin, and a pinch of salt and pepper.
Gently fold in the shredded cheddar cheese and crumbled feta cheese if using.
Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired.
Chill the dip for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:
Serve the Mexican Corn Dip with tortilla chips, sliced veggies, or even as a side for grilled meats and tacos.
For extra flavor, garnish with additional cilantro or a sprinkle of chili powder just before serving.
This dip can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving again.
If you want a hot version, you can bake the dip in the oven at 350°F (175°C) for 10-15 minutes until bubbly and golden on top.
Variations:
Spicy Mexican Corn Dip: Add more jalapeños or include a chopped chipotle pepper for extra heat.
Vegan Version: Swap the mayonnaise and sour cream for vegan alternatives, and omit the cheese or use vegan cheese.
Grilled Corn Dip: For a smoky twist, grill the corn before mixing it into the dip. This will add an extra layer of flavor.
Mexican Street Corn Dip: Add crumbled cotija cheese and a drizzle of Mexican crema to replicate the flavors of classic street corn (elote).
FAQs:
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