Mexican Street Corn Dip

Mexican Street Corn Dip is easy to make and loaded with flavor. It's everything you love about Mexican Street Corn but in a dip!

You might be surprised when I say this but I DID NOT repeat DID NOT like corn until just a couple of years ago.

Like corn straight up off the cob, or cream corn, or canned corn. None of it. No thanks.

But I have come here to tell you, we can all thank Justin Bilyeu for converting me to a fan of corn....aka his favorite "veggie". ?

I still am a little picky. I need my corn on the cob to be sweet and loaded with butter and salt. And honestly, I just prefer corn in dips like this Mexican street corn dip or Cowboy Caviar.

And lets be honest, pairing cheese with anything is always a win!

We are taking everyone's favorite Mexican side dish and making it an easy dip everyone will enjoy this summer!

Ingredients Needed

• 5 Ears of Grilled Corn
• ½ Red Onion
• 4 Ounce Can Diced Green Chiles
• 1 Jalapeno
• 2 Tablespoons Greek Yogurt
• 5 Ounces of Crumbled Cojita Cheese
• 1 Tablespoon Olive Oil
• Juice of 1 Lime
• ½ Teaspoon Cumin
• ½ Teaspoon Salt

How to Make

1. The first step is to grill your corn. This will give it that classic Mexican corn flavor. Shuck and clean your ears of corn and throw them straight onto a grill. Rotate to roast each side. You want to get a nice char on the whole ear of corn. QUICK TIP - if you do not have a grill or running low on time, grab a bag of frozen roasted corn from Trader Joe's and it will do the trick!
2. Cut the kernels of corn off the cob and add to a large bowl.
3. Finley diced the red onion and jalapeno and add to the bowl.
4. Add in a can of diced green chiles. greek yogurt, crumbled Cojita cheese, olive oil, the juice of 1 lime, and seasonings.
5. Stir to combine everything together. Taste to see if more salt and lime juice are needed.
6. Serve with your favorite tortilla chips and enjoy!

This dip can be served hot (right after the ears come off the grill), room temp (great dip to bring to parties, or even cold (makes great leftovers the next day)!

You will see Cojita cheese most often used in Mexican recipes. It is a dry and soft crumbling cheese that does not melt, making it great for topping tacos, enchiladas, burritos, street corn, and in this dip!
What can I do with leftover Cotija cheese?

Just because Cojita cheese is mainly used in Mexican dishes doesn't mean you can't use your leftovers in other places.

Use your leftover Cojita cheese in things like

• Eggs
• Pasta
• Casseroles
• Quesadillas

These options are limitless! And because this is a more dry semi-hard cheese, it will keep in the fridge for 4-8 weeks!

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