Mexican Street Corn Dip

Mexican Street Corn Dip

Serves: 4 people
Prep Time: 5 minutes
Cooking Time: 10 minutes
Mexican Street Corn Dip


  • 2 tablespoons unsalted butter
  • 4 cups corn kernels, frozen, canned or roasted
  • 1 jalapeño, seeded and diced
  • 2 cups shredded pepper jack cheese
  • 3 tablespoons Blue Plate Real Mayonnaise
  • 1 clove garlic, pressed
  • 2 tablespoons crumbled cotija cheese (plus more for garnish)
  • 2 tablespoons chopped fresh cilantro leaves (plus more for garnish)
  • Juice of 1 lime plus lime wedges for serving
  • 1/2 teaspoon chili powder


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  1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  2. Add pepper jack cheese and stir until just melted.
  3. Stir in Blue Plate Real Mayonnaise, garlic, cotija, cilantro, and lime juice.
  4. Transfer to serving dish and sprinkle with chili powder.
  5. Garnish with more cilantro and cotija cheese.
  6. Serve with lime wedges and Enjoy immediately.