Ingredients
4 cups Fresh corn kernels (from 4-5 ears, or 2 cans 15oz, drained/rinsed)
1 cup Mayonnaise (full-fat)
½ cup Sour cream (or Mexican crema)
1 cup Cotija cheese, crumbled
½ cup Red onion, finely diced
¼ cup Fresh cilantro, chopped
1 Jalapeño, finely seeded and minced (optional)
2-3 tbsp Fresh lime juice
1-2 tsp Chili powder (ancho or chipotle)
½ tsp Ground cumin
1 tsp Salt (to taste)
Instructions
1. Prep Onion: Soak diced red onion in cold water for 10 minutes to mellow the bite; drain and pat dry.
2. Make Sauce: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and salt.
3. Combine: Fold in the corn kernels, prepared red onion, and minced jalapeño until evenly coated.
4. Finish: Gently fold in the crumbled cotija cheese and fresh cilantro, being careful not to mash the corn.
5. Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve cold or at room temperature with tortilla chips.
Notes
Pro-Tips:
• Pat canned corn thoroughly dry after rinsing to prevent a soggy dip.
• Use full-fat mayonnaise and sour cream for the creamiest texture.
• Cotija cheese is essential for the authentic salty, crumbly bite; feta is a suitable substitute if needed.
Variations:
• Smoky: Use grilled or charred corn instead of boiled or canned for authentic smoky depth.
• Hearty: Stir in a can of drained black beans or diced red bell peppers for extra texture.
• Spicy Kick: Add extra chipotle powder or a dash of hot sauce to the base mixture.
- Prep Time: 20
- Category: Appetizer
- Method: No-Cook/Mix
- Cuisine: Mexican
- Diet: Vegetarian