Mexican Street Corn Dip

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This Mexican Street Corn Dip is a creamy and flavorful dip made with corn on the cob, jalapeno, and a delicious spice-filled sauce. Bring out the crunchy tortilla chips to scoop up every bite; the whole family will love this one! Leftovers will last up to 4 days in the fridge stored in an airtight container.

Prep Time10

Cook Time5

Servings:

Calories: 357kcal

Author: Every Last Bite

Ingredients

3 cups corn - 3 ears corn
1 jalapeno- seeds removed and finely diced
1 tbsp butter
1/2 tsp salt
⅔ cup sour cream
2/3 cup mayonnaise
2 tsp chipotle powder
1 cup finely chopped scallions
5 oz feta - 1 cup crumbled

Instructions

Cut corn off the cob. Melt the butter in a skillet on medium high heat, add in the jalapeno and saute for 2 minutes before adding in the corn. Season with salt and leave to cook for approximately 5-6 minutes until the corn is tender.
In a food processor add the sour cream and mayo, half of the sauteed corn and jalapeno plus the chipotle powder and approximately half of the feta. Pulse for approximately 1 minute until the mixture is blended and chunky (not smooth). Transfer the mixture to a bowl and stir in the scallions and remaining corn and feta.
Garnish with slices of jalapeno, crumbled feta, chopped scallions or lime wedges

Nutrition