Indulge in this creamy and flavorful Mexican Street Corn Dip. Packed with fresh ingredients and a zesty dressing, it's the perfect accompaniment to your Taco Tuesday, Cinco de Mayo party or a quick prep ahead side dish for any weeknight meal!

I cook Mexican food at least once per week, sometimes more. It may be tacos, fajitas, quesadillas or even Mexican inspired spaghetti or zucchini boats. Mexican food is my favorite cuisine and these type dishes are usually easy for a quick weeknight meal with ingredients I have on hand. While doing my weekly meal prep I was trying to figure out a good side dish to have with our fajitas other than our go to of cheese dip and salsa. Mexican street corn came to mind but it's messy to eat and my kids won't eat their corn off the cob. So I decided to make a version, but in dip form. This Mexican Street Corn Dip is now one of my favorite recipes. It's full of flavor and even better after sitting in the fridge for awhile which means I can prep it ahead of time. Ya'll know I love a good prep ahead recipe making dinner time with cranky kids much easier.

Mexican Street Corn Dip is packed with fresh ingredients like cilantro, red onion, bell pepper and spicy jalapeño. Add a spiced up dressing and cotija cheese for creaminess and you get a mouthwatering dish. Eat with a fork as a side dish, with chips as a dip or as a topping for nachos or tacos.

For this recipe you can use fresh, canned or frozen corn. Just be sure to char it in a pan to mimic those street corn flavors. Adjust amounts of onion and jalapeño to your taste, for extra spiciness had additional jalapeño and chili powder. Add more cheese for extra cheesiness or more sour cream for extra creaminess. You can also make this recipe dairy free by substituting the sour cream for vegan mayo and the cotija cheese for vegan feta or parmesan.

I hope you enjoy one of my favorite dishes! If you try this Mexican Street Corn Dip please leave a comment below and let me know how you liked it.

Mexican Street Corn Dip

Yields 8 servings

Ingredients:

• 4 cups corn, approximately 24 oz (fresh, canned or frozen)

• 1 Tbsp oil

• 1 red or orange bell pepper, diced

• 1/2 small red onion, diced

• 1 jalapeño, diced

• 1 bunch fresh cilantro, minced

• 2/3 cup cotija cheese

Dressing

• 1/3 cup sour cream

• 4 Tbsp fresh lime juice, approximately 2 limes

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/4 tsp salt

• pinch of cayenne (optional)

Directions:

• Heat oil in a pan over med-high heat. Add corn and cook until slightly charred. Add to a large bowl and set aside.

• Add bell pepper, onion, jalapeño, cilantro and half the cheese to bowl with corn and mix well.

• In a small bowl combine all dressing ingredients until smooth.

• Add dressing to bowl with corn mixture and stir to combine.

• Top with remaining cheese and extra cilantro if desired.

• Serve or store in an airtight container for up to 8 hours before serving.

Tips:

• Fresh, canned or frozen corn can be used just be sure to get a nice char on it to give it that street corn flavor.

• Add an extra jalapeño for more heat.

• Make dairy free by leaving out the cheese or replacing with a plant based feta or parmesan and substitute sour cream for a vegan mayonnaise.

• If serving later, wait and top with cheese and cilantro right before serving.