This 7-Layer Mexican Street Corn Dip is so easy and delicious! A creamy base layer of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, salty cotija, diced avocado, sliced green onions, chopped jalapeño and sprinkled with lots of fresh cilantro. Yields 6 to 8 servings.
I adore a 7-layer dip.
Whether it’s this taco dip or loaded hummus – I can and will make a meal out of it. My most recent 7-layer obsession is this Mexican street corn version. A zippy and creamy base layer consisting of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, cotija cheese, small cubes of avocado, green onions, diced jalapeños and lots of minced cilantro.
So if you find your self attending or hosing a small get together and need something easy and delicious to bring, make this 7-layer Mexican street corn dip! Simply serve with your favorite tortilla chips or Frito scoops and watch it disappear.
To Make this 7-Layer Mexican Street Corn Dip You Will Need:
- mayonnaise – Lends richness and creaminess.
- mexican crema – Or substitute with sour cream or plain greek yogurt.
- lime zest and juice – Adds tang and bright citrus flavor.
- chili powder – Adds flavor and can be mild to moderately spicy.
- kosher salt – Enhances the flavors in this dip.
- charred sweet corn – Adds pops of texture and smoky sweet flavor. (You will need 3 ears not 2 as pictured)
- cotija cheese – Or substitute with crumbled feta or queso fresco.
- avocado – Ripe but not overly rip avocados work best here.
- green onion – For a mild onion flavor.
- jalapeño – Adds mild to moderate heat and fresh flavor.
- cilantro – Lends fresh, citrusy and herbaceous flavor.
- tortilla chips – Use your favorite tortilla chips or Frito scoops.
Make the Creamy Dip Layer:
In a medium bowl, measure and add 2/3 cup mayonnaise, 1/3 cup Mexican crema, the zest and juice of 1 small lime, 1½ teaspoon chili powder and 1/4 teaspoon kosher salt.
Stir until combined.
Build The 7-Layer Dip:
On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer.
Cut the charred corn off of 3 medium cobs and scatter it over top.
Note: You can char corn on the grill or in a hot dry skillet.
Then top with 3/4 cup crumbed cotija and 1 small diced avocado.
Lastly, top with 4 sliced green onions, 1 diced medium jalapeño (seeds and ribs removed for less heat) and 1/3 cup of cilantro that has been finely chopped.
Serve with sturdy tortilla chips or Frito scoops.
Don’t let this summer end without making this incredible 7-layer dip or any of the 7-layer dips in the link below!
Click here For More 7-Layer dips!
Enjoy! And if you give this 7-Layer Mexican Street Corn Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
7-Layer Mexican Street Corn Dip
Ingredients
- 2/3 cup mayonnaise
- 1/3 cup mexican crema, or sour cream or plain greek yogurt
- 1 small lime, zest and juice
- 1½ teaspoons chili powder
- 1/4 teaspoon kosher salt, more or less to taste
- 3 ears charred sweet corn, you can do this on the grill or in a hot dry skillet
- 3/4 cup cotija, or use crumbled feta or queso fresco
- 1 small ripe avocado, diced
- 4 green onions, sliced
- 1 to 2 jalapeños, diced, ribs and seed remove for less heat
- 1/3 cup cilantro leaves, finely copped
- sturdy tortilla chips, or frito scoops
Instructions
MAKE THE CREAMY DIP LAYER:
- In a medium bowl, measure and add mayonnaise, Mexican crema, the zest and juice of a small lime, chili powder and kosher salt. Stir well to combine.
BUILD THE DIP:
- On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer. Cut the charred corn off of the cob and scatter it over top. Then top with crumbed cotija, diced avocado, sliced green onions, jalapeño and finely chopped cilantro.
- Serve with tortilla chips or Frito scoops.
Notes
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