Mexican Inspired Corn Dip

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled…

A Couple Cooks – Recipes worth repeating.

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!

Mexican Corn Dip

Looking for a fast and easy dip to impress at parties or a simple dinner? Try this Mexican inspired corn dip! This recipes celebrates the flavors of elote (Mexican street corn), riffing on them to make a tasty dip for eating with crunchy tortilla chips. The pops of sweet corn against the tangy lime, zingy green chiles and salty crumbled cheese is absolutely irresistible! It’s quick to put together with canned corn, though any type of cooked corn works too (especially grilled!). Serve it as a party dip or a simple side for tacos and you won’t want the bowl to end.

Ingredients in Mexican street corn dip

This Mexican corn dip is inspired by the flavors of Mexican street corn, aka elote or equites: corn that’s slathered in a creamy sauce made with lime and chili powder, coated with crumbly Cotija cheese and fresh cilantro. (It’s up there as one of our top favorite dishes!) Elote is grilled corn on the cob, and esquites is corn kernels served in a cup with a spoon. This dip recipe is not authentic to Mexican cuisine, but it celebrates the flavors of these traditional dishes in a quick dip you can eat with tortilla chips. Here’s what you’ll need:

  • Mayonnaise
  • Greek yogurt or sour cream
  • Lime juice
  • Chili powder, garlic powder, cumin, and salt
  • Canned corn (or cooked corn)
  • Green onion
  • Red pepper
  • Cilantro
  • Canned green chiles
  • Cotija cheese or feta cheese
Mexican Street Corn Dip

For the corn: use canned or cooked

This Mexican corn dip uses canned corn, which has great flavor (we recommend it versus frozen, which can taste rather bland). But if you have fresh corn on the cob on hand and want to cook it, even better! Here are a few easy methods for cooking corn:

You can also microwave corn on the cob, but you can only cook up to 4 cobs at once. This recipe requires about 5 cobs, so it’s a less efficient method. We recommend microwaving when you want to cook 1 or 2 cobs.

Mexican Corn Dip

Cotija cheese vs feta cheese

You might wonder: why is feta cheese in a Mexican recipe when it’s Greek in origin? Well, it’s a substitute for Mexican Cotija! Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery. 

Can’t find Cotija? You can substitute feta cheese: it has a similar texture and salty flavor to Cotija. Queso fresco is another similar Mexican cheese, but the flavor is very mild and not nearly as salty as Cotija. We wouldn’t recommend using it here.

Ways to serve Mexican corn dip

This Mexican corn dip is very versatile: you can even serve it as a side instead of a dip! Here are a few ways to serve this recipe once you’ve mixed up the ingredients:

Mexican Corn Dip Recipe

Leftover storage

This Mexican corn dip stores well: keep it for up to 3 days refrigerated. (You likely can store even longer, but it does become slightly watery over time.) Make sure to bring it to room temperature prior to serving.

More dip recipes

Love to dip? Here are a few favorite dip recipes you’ll love:

This Mexican corn dip recipe is…

Vegetarian and gluten-free.

Print
Mexican Corn Dip

Mexican-Inspired Corn Dip


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!


Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder and cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 3 cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
  • 2 green onions, sliced
  • 1/2 red pepper, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 7 ounce can diced green chiles
  • 1 cup crumbled Cotija cheese or feta cheese

Instructions

  1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  2. Prepare the corn, green onions, red pepper and cilantro as noted above. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

*This should require about 5 cobs corn, depending on their size.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Mexican corn dip

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Southwest Pasta Salad

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Fresh Peach Salad

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.…

A Couple Cooks – Recipes worth repeating.

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.

Peach Salad

When it’s the season, you’ve got to seize it: make all the peach recipes! Here’s the recipe we run to often: this fresh Peach Salad recipe! This one is a standout, pairing juicy ripe peaches with a sweet balsamic vinaigrette, punches of creamy goat cheese and nutty toasted almonds. Add pops of sweet corn and savory red onion slivers and it’s a total treat! We polished this one off the minute we were done taking these photos, and we’ve been making it all summer long.

Elements in this peach salad

The most important thing about this peach salad recipe? Only use juicy ripe peaches. If they’re hard when you give them a gentle squeeze, wait a few more days to make this salad: it’s worth it! Here’s what you’ll need to put it together:

  • Ripe peaches
  • Toasted almonds: it’s worth taking the extra few minutes to toast the almonds: it greatly enhances the nutty, crunchy flavor
  • Mixed greens: we like a mix of butter lettuce and other greens
  • Red onion: slice them French cut (length-wise) for best presentation (here’s a video!)
  • Canned corn: canned is easiest, but if you happen to have leftover grilled corn it’s divine! You can also use fresh corn cut from the cob.
  • Goat cheese or feta cheese: it’s best with chevre, but nearly as good with feta; omit for vegan.
  • Balsamic vinaigrette: make it homemade with balsamic vinegar, Dijon mustard, maple syrup, salt, pepper and olive oil.
Peach salad recipe

How to ripen peaches

When you shop for peaches, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If you start with hard peaches, you’ll need several days to ripen them (especially if they’re out of season). Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag. This traps the gasses inside.
  • Wait for 1 to 5 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

For the dressing: make it homemade!

You can use a stand-in salad dressing from the store here, but the best dressing is homemade! It’s simple to whisk together and tastes incredible. This one is a spin on our classic Balsamic Vinaigrette dressing. All you need to do is:

  • Whisk together balsamic vinegar, Dijon mustard, maple syrup and salt and pepper.
  • Gradually whisk in olive oil one tablespoon at a time until a creamy emulsion forms. It’s so quick and simple, and the flavor is outstanding: it will be become your go-to.
Salad with peaches

Variations on this peach salad

This summery peach salad is ripe for riffing on (yep, we said it). My mom recently made it with various substitutions and loved it. Here are a few ideas for components you can switch out:

More summer salads

Salads are king in the summer! Here are a few more tasty summer salads to try:

This peach salad recipe is…

Vegetarian and gluten-free.

Print
Peach Salad

Fresh Peach Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.


Ingredients

For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil

Instructions

  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Peach salad, peach salad recipe, salad with peaches

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The Best Vegan Chipotle Black Bean Burger (MorningStar Copycat)

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Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

The post Cowboy Caviar appeared first on Budget Bytes.

This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!

Originally posted 7-19-2016, updated 6-1-2022.

Close up overhead view of cowboy caviar in a bowl with chips on the side.

What is Cowboy Caviar?

Cowboy Caviar, sometimes called Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.

Where Do You Find Black Eyed Peas?

If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.

How Long Does it Last?

Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.

Close up of Cowboy Caviar on a chip.

How to Serve Cowboy Caviar

There are SO many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat. But here are a few ideas anyway:

  • Serve it as a side dish with dinner
  • As a chunky dip for chips
  • As a topping for tacos
  • Stuffed into a burrito or as part of a burrito bowl
  • Sprinkled over a green salad
  • Spooned on top of scrambled eggs
  • Stuffed into a quesadilla with some cheese

…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!

Recipe Variations

One of the best things about Cowboy Caviar is that it is extremely versatile. You can customize this recipe to give it your own personal touch. Here are a couple of substitutions and add-ins that will make it your own:

  • Add avocado for a creamy finish
  • Skip the jalapeño to make it mild, or keep the jalapeño and add a few dashes of hot sauce to make it extra spicy
  • Substitute green onion for the red onion to make the salad milder
  • Add sweet corn for more color and flavor variation
  • Add ½ tsp smoked paprika to the dressing for a smokier finish

Can you Freeze Cowboy Caviar?

I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)

close up side view of cowboy caviar in a bowl.

Close up overhead view of cowboy caviar in a bowl with chips on the side.

Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.
Course Dinner, Dip, Lunch, Salad
Cuisine Southwest
Total Cost $5.30 recipe / $0.53 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 (1/2 cup each)
Calories 140kcal

Ingredients

DRESSING

  • 2 Tbsp olive oil
  • 1 fresh lime (2 Tbsp juice) $0.33
  • 1/2 Tbsp balsamic vinegar $0.10
  • 1/2 tsp chili powder* $0.05
  • 1 tsp ground cumin $0.10
  • 1/2 tsp salt $0.02
  • 1/2 tsp sugar $0.02

Salad

  • 1 15oz. can black beans $0.89
  • 1 15oz. can black eyed peas $1.09
  • 1 bell pepper (any color) $1.50
  • 2 Roma tomatoes $0.86
  • 1 jalapeño $0.12
  • 1/4 red onion $0.20
  • 1/4 bunch fresh cilantro $0.20

Instructions

  • In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
  • Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
  • Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
  • Add the chopped vegetables to the bowl with the beans.
  • Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.

Video

Notes

*This chili powder is a mild blend of chiles and other spices.

Nutrition

Serving: 0.5Cup | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 122mg | Fiber: 7g

How to Make Cowboy Caviar – Step by Step Photos

Dressing ingredients in a bowl with a whisk.

Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.

Rinsed and drained beans in a bowl.

Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander. 

Fresh vegetables on a cutting board.

Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper. 

Chopped vegetables in the bowl with the beans.

Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.

Dressing being poured over the salad in the bowl.

Pour the prepared dressing over the salad.

Finished cowboy caviar in the bowl.

Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!

Finished cowboy caviar in a bowl with a chip.

Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!

Try These Other Bean Salad Recipes:

The post Cowboy Caviar appeared first on Budget Bytes.

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Chipotle Creamed Corn with Garlic Breadcrumbs.

This post is sponsored by ALDI! This chipotle creamed corn is a modern twist on the classic favorite! Dreamy, creamy corn with a touch of heat, some herbs and lots of crunchy golden bread crumbs on top! How to get everyone to love a new dish on Thanksgiving? Make creamed corn! Chipotle creamed corn that […]

The post Chipotle Creamed Corn with Garlic Breadcrumbs. appeared first on How Sweet Eats.

This post is sponsored by ALDI! This chipotle creamed corn is a modern twist on the classic favorite! Dreamy, creamy corn with a touch of heat, some herbs and lots of crunchy golden bread crumbs on top!

How to get everyone to love a new dish on Thanksgiving? Make creamed corn!

chipotle creamed corn with garlic breadcrumbs

Chipotle creamed corn that is. Oh heck yes. A little sweetness, a little heat. 

This creamy, savory corn with so much texture and crunch is fabulous. It complements all the traditional Thanksgiving sides so well too.

chipotle creamed corn

Our Thanksgiving spread this week is out of this world. So far, we have these beautiful stuffed acorn squash, French onion mashed potatoes, maple mustard brussels sprouts and now chipotle creamed corn!

Not to mention, this citrus butter turkey from last year. Just look at that baby! So golden and crisp and delicious. I can smell it in my kitchen! 

chipotle creamed corn

All week, I’m sharing my annual Thanksgiving spread with you. How Sweet Eats Thanksgiving is my favorite time of year, and for many of you, it’s yours too! This week is extra special, because I’m sharing an entire menu that you can make with ingredients from ALDI.

We adore ALDI. Not only do we have one in our backyard (truly!) but I’ve partnered with them for years and I can’t even express how wonderful they are. I’ve got to explore so many ingredients, dishes and products from ALDI that have become daily staples for us. Not only do we do our big grocery shop at ALDI each week, I can also do my entire holiday shop there too.

They have ALL THE THINGS!! 

chipotle creamed corn

Every single dish I’m sharing this week? You can grab each ingredient at ALDI. Their products are incredibly affordable and shopping there is so efficient. ALDI is taking a ton of stress off my holiday plate this year. 

P.S. you can also easily make my best stuffing recipe (ever!) from last year with ingredients from ALDI too. It’s a must try! 

chipotle creamed corn

Today’s chipotle creamed corn is going to become a dish on your Thanksgiving table for years to come. I can almost guarantee it will be a staple that people ask for over and over! 

First, it’s embarrassingly easy! Second, it’s wildly flavorful. Third, it’s a side dish that has lovely leftovers and goes with just about anything. You will LOVE it. 

chipotle creamed corn up close

How to make chipotle cream corn happen:

  • We’re going with frozen corn here. It’s the easiest! I like to use the Simply Nature Organic Corn from ALDI. You don’t even have to defrost it first. How easy is that?
  • The next ingredient is the key: the chipotle peppers. I use the Pueblo Lindo Canned Chipotle Peppers from ALDI and they are delish. These peppers are also spicy. The great news is that you can adjust the heat depending on how many you use. I like to use two peppers in the corn, along with some of the sauce from the can. It doesn’t add too much spice, but it adds a little flavorful heat if that makes sense. I’m a baby and don’t like super spicy foods!
  • The corn requires a touch of sugar, a little butter, plus, salt and pepper of course.
  • Heavy cream is necessary for creamed corn. The Friendly Farms Heavy Whipping Cream at ALDI is perfect. You also need whole milk, because we’re going to make a slurry with flour to thicken the creamed corn. This is my favorite way to thicken dishes! It’s so easy and works great each time.
  • My favorite part? The crispy crunchy breadcrumbs on top. These are an extra step but they are certainly worth it. Grab the Chef’s Cupboard Panko Breadcrumbs from ALDI, then cook them with a little butter and garlic. Oh my word.

chipotle creamed corn

I’ve talked for years about how much family loves a traditional Thanksgiving dinner. They don’t always appreciate my twists and spins on the classics, unless it’s for a second meal, of course! But I’ve got to tell you that this creamed corn is an exception. 

Everyone flips over this dish. Even the kids like it. It has every element of flavor you need in a good, classic side dish. (more…)

The post Chipotle Creamed Corn with Garlic Breadcrumbs. appeared first on How Sweet Eats.