Healthy Mexican Street Corn Dip

mexican corn dip in bowl with lime and chips

Course: Side Dish

Cuisine: American, Mexican

Keyword: healthy Mexican street corn, Mexican corn dip recipe, Mexican street corn dip recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: -6 servings

Calories: 171kcal

Author: Ashley

This Healthy Mexican Street Corn Dip recipe is a lightened up version of the classic, filled with flavor and delicious cotija cheese. Think classic elote but eaten as a dip with chips, or as a side dish or taco topper! Gluten-free recipe with vegan-friendly substitutions.

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Ingredients

1 TBSP unsalted butter or vegan butter
2 large cloves garlic minced
4 cups corn kernels; fresh canned or frozen
3 TBSP mayo* I love avocado oil mayo - or sub 2% Greek yogurt
1/4 cup cotija cheese plus more for topping
1 red bell pepper diced
1/2 tsp chili powder
juice of 1 lime
3 TBSP fresh cilantro
1 green onion chopped

Instructions

Char corn: In medium-large skillet on medium heat, place butter, minced garlic and corn kernels in skillet; stir occassionally while cooking for about 10 minutes until corn is slightly charred.
Add mayo and seasonings: Remove from heat. Stir in mayo (or 2% greek yogurt), cotija cheese, red bell pepper, chili powder, lime juice and and chopped cilantro. Mix until combined.
Garnish and serve: Top with more cheese and green onion before serving immediately.

Notes

VEGAN - Sub butter with vegan butter and use a vegan mayo. You can omit the cheese, or replace with 1/2 TBSP nutritional yeast.

SERVE WARM - Mexican Corn Dip can be kept in Crockpot to keep warm for serving as appetizer at parties.

STORAGE - Leftover corn dip can be stored in an airtight container in the fridge for up to 5 days.

Nutrition