Mexican Corn Dip

Mexican Corn Dip

Print Recipe


  • 2 tablespoons unsalted butter
  • 4 cups fresh corn kernels, cooked (about 3 ears of corn)
  • 1 jalapeno, seeded and diced
  • 3 tablespoons mayonnaise, regular or light
  • 2 tablespoons crumbled Parmesan cheese
  • 2 tablespoons crumbled Manchego cheese
  • 1/2 teaspoon ground chipotle pepper
  • 2 tablespoon chopped fresh parsley or cilantro
  • Pinch of salt or to taste
  • 1 clove garlic, finely minced
  • Juice of 1 lime


  1. Mix mayo, cheeses, chipotle pepper, parsley or cilantro, salt, garlic and lime juice together in a small bowl. Set aside.
  2. Melt butter in a large skillet over medium heat. Add corn kernels and jalapeno and cook, stirring occasionally, until cooked through and slightly charred, 8 – 10 minutes.
  3. Stir in mayo mixture and serve warm with pita or tortilla chips.
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