This Mexican corn dip is everything we love about Mexican street corn in a tasty corn-filled dip! It's charred corn mixed with a creamy chili-lime yogurt sauce, chunks of ripe avocado, and salty cotija (or feta) cheese. It's a quick and easy snack or appetizer, and it's ready in just 15 minutes!
Ingredients
1tablespoonavocado oil, or sub any neutral-flavored oil
5cupsfrozen corn, thawed
1jalapeno pepper, minced (seeds removed if you don't like it spicy)
2clovesgarlic, very finely minced
1ripe avocado, diced
¼cupEACH: minced red onion and chopped cilantro
3tablespoonsEACH: Greek-style yogurt and cotija or feta cheese
2tablespoonslime juice
1teaspoonchili powder
¼ teaspoonsea salt, to taste
Your favorite dippers, to serve
Instructions
Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots. Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes.
Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed.
1 ripe avocado, ¼ cup EACH: minced red onion and chopped cilantro, 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ teaspoon sea salt