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Recipe photo of Street Corn Dip. Blue ruffled edge bowl with blush colored dip topped with grilled corn, crumbled queso fresco and cilantro. Bowl is surrounded by flour tortilla chips, yellow corn tortilla chips, colorful peppers and ears of fresh corn.

Street Corn Dip

This dip was inspired by the Rojo's Mexican Style Street Corn Dip which was recommended to me as a good find at Costco! I guess this is my dupe or copycat version of Rojo's! Tasting them side-by-side, I like mine better, it has tons of flavor, the texture is a a little thicker/chunkier and has a less pronounced mayonnaise taste.
Tina Verrelli - epicuricloud.com
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Course: Appetizer
Cuisine: American, Mexican
Keyword: Cold Dip, Dip, Mexican Street Corn, Summer Dip
Prep Time: 15 minutes
Servings: 16

Equipment

  • 1 Hand Mixer makes it super easy to mix quickly and thoroughly

Ingredients

  • 1 cup plain greek yogurt I used 2%
  • 1/2 cup mayonnaise
  • 1 1/2 cups (7 ounces) grilled or roasted corn I used frozen/thawed
  • 4 ounce can fire roasted diced green chilies not drained
  • 4 ounces queso fresco, crumbled see note
  • 1 1/2 cups shredded Mexican blend cheese see note
  • 4 1/4 teaspoons taco seasoning (1 tablespoon + 1 1/4 teaspoons) I used Siete brand (Spicy)
  • 1 lime, juiced you can add a little zest too

Garnish with additional: corn, queso fresco and cilantro if desired - I also sprinkled mine with a little Tajin seasoning

Instructions 

  • I use my KitchenAid Hand Mixer with Turbo or Flex edge beaters to quickly and thoroughly mix these together. You can certainly mix them by hand as well.
  • Mix all ingredients together. Store in refrigerator until ready to serve. Can be made several days in advance. (I would not freeze the dip due to the yogurt.)

Notes

Ingredient Notes:

Fire Roasted or Grilled Corn:  

I used frozen, thawed for this.  I liked the Birds Eye Fire Roasted Corn as it had some seasoning added to it, but I also made with plain store brand too.  If you have leftover fresh corn that would be delicious too!

Queso Fresco: 4-ounces = about 1 cup

Queso Fresco is a soft, crumbly / a little tangy / a little salty Mexican style cheese.  Cotija cheese could also be used (it can be a little dried and more salty than queso fresco). I usually find them in the refrigerated cheese section, generally by the deli where specialty cheeses are found.  If you can't find either of those, you could try feta cheese.  Would just have a bit of a different taste.

Greek Yogurt:  

You want to use plain (unsweetened, not flavored) greek yogurt which is nice and thick. (Thicker than traditional yogurt)  I chose the 2% variety.

Shredded Mexican Style Cheese:

You can use the Mexican style blend of pre-shredded of cheeses - or you can make up your own blend.  I like using half cheddar and half Cacique Quesadilla or Monterey Jack or Pepper Jack (if you want a little more spice.)
 
 

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 124kcal (6%) | Carbohydrates: 5g (2%) | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg (5%) | Sodium: 255mg (11%) | Potassium: 71mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 138IU (3%) | Vitamin C: 2mg (2%) | Calcium: 177mg (18%) | Iron: 0.1mg (1%)
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