Gluten-Free Mexican Street Corn Dip

Sarah

A creamy, flavorful dip inspired by traditional Mexican street corn, perfect for any gathering.

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Snack

Cuisine Mexican

Servings 8 servings

Calories 180 kcal

4 cups corn (fresh, frozen, or canned, drained) Fresh corn is recommended for the best flavor.
1 cup sour cream
1 cup mayonnaise
1 cup crumbled feta cheese Can substitute with cotija or a dairy-free cheese.
1 cup chopped cilantro
1 large lime (juiced)
1 teaspoon chili powder Adjust to taste for spiciness.
1 teaspoon garlic powder
to taste Salt and pepper To season the dip.
as needed Tortilla chips For serving.

If using fresh corn, grill the corn on the cob until slightly charred and allow it to cool before cutting the kernels off. If using frozen corn, thaw it out.
In a medium-sized bowl, combine the sour cream and mayonnaise. Stir until smooth and well blended.
Fold in the crumbled feta, chopped cilantro, lime juice, chili powder, garlic powder, and the cooked corn. Season with salt and pepper to taste.
Mix everything until all ingredients are evenly combined. Adjust seasonings to your preference.
Refrigerate the dip for at least an hour to allow the flavors to meld together before serving.

Fresh corn is key for optimal flavor. Experimenting with cheese and adding diced jalapeños or red onion can enhance the dip.

Keyword Elote, Gluten-Free, Mexican Dip, Party Food, Street Corn