Street Corn Dip Recipe

Cook corn

If using fresh corn: remove kernels from 3 medium ears (about 3 cups). Heat a large skillet over medium-high heat with 1 tsp neutral oil. Add corn and cook, stirring occasionally, until lightly charred in spots, 6–8 minutes. If using frozen corn: thaw and pat dry, then cook the same way to remove excess moisture and add light char.

Prep beans and vegetables

While corn cooks, rinse and drain 1 cup canned black beans and pat dry. Dice 1/2 cup red bell pepper small and finely chop 1/2 tablespoon seeded jalapeño. Set aside.

Combine corn, black beans, red bell pepper and jalapeño in a large mixing bowl and toss gently to combine.

Make sauce

In a separate bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream (or crema), 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon hot sauce (if using) and 1 teaspoon minced garlic until smooth. Stir in 1 teaspoon lime zest. Taste and adjust seasoning.

Season sauce with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, but hold back a pinch of salt to adjust after combining with corn mixture.

Pour the sauce over the corn and bean mixture and fold gently until everything is evenly coated.

Finish dip

Fold in 1/2 cup of the crumbled cotija and 2 tablespoons sliced green onions into the sauced corn mixture. Reserve the remaining cotija and green onions for topping.

Transfer the dip to a serving bowl or shallow dish. Sprinkle the remaining 1/4 cup cotija over the top, scatter 1/4 cup chopped cilantro and the reserved green onions. Lightly dust with 1/2 teaspoon smoked paprika for color and a subtle smoky note.

Taste and adjust: add a squeeze of lime or a pinch more salt if needed.

Serve the street corn dip at room temperature or chilled. Arrange 10 oz of tortilla chips around the dip and provide lime wedges for squeezing over individual portions.

If desired, garnish each serving with extra cilantro and a final crumble of cotija just before serving to keep the topping fresh.