This Mexican Street Corn Zucchini Dip is going to be your new favorite dip. Made with cotija cheese, spices and veggies, this cheesy corn dip is sure to be a hit at any party!
Firstly, let’s catch up on life for a sec, shall we? So, last week, Ed, Tater and I traveled to Nashville to visit my brother. We made the drive, which turned out to be about 7 hours.
Once we got to Nashville, my brother had a bunch of yummy places lined up for us to try over the few days.
As usual, food was a huge highlight of the trip. The reason we headed to Nashville was to see my favorite artist of all time, James Taylor.
This was probably the 10th time I’ve seen him, and I always think it’s going to be his last year touring, but he keeps going like the energizer bunny.
It was a great show, although I left a little disappointed because he didn’t play my favorite song, Copperline. It’s not one of his more popular songs, so it’s always rolling the dice at concerts about whether he’ll play it or not. Didn’t work out this time, but oh well.
I can’t lie, though. I was excited to come home and test this crack corn dip again. Before we left, we went through a few iterations of this cheesy corn recipe and I was hooked.
To my knowledge, I first tried mexican street corn recently (aka elote corn) Is that crazy? I really feel like I’ve been missing out. It was so tasty and addicting.I probably had some version of it in the past without calling it this. It was at Sabor, a local casual Mexican spot. I ordered corn on the cob seasoned with allll the yummy things and I fell in love right then and there.
So, I set out to create a Mexican street corn dip based off of the flavors and spices of Mexican street corn. I wanted to add a few more veggies in, like zucchini and pepper.
My love with corn on the cob goes way back. Summer dinners on our back porch in Rhode Island. There’s a place near us called Morris Farms, where we would get the best silver queen corn.
Add some salt and butter, eat on porch with James Taylor playing in the background – those are my summer memories. Isn’t it great how food can bring you back to positive memories so easily? One (of many) of my favorite reasons to appreciate food.
Of course, this cotija corn dip is a little more flavorful than my love for corn on the cob. The base uses cotija cheese and mayo, which makes this corn zucchini dip all kinds of creamy.
What Do You Need To Make Corn Zucchini Dip?
We’re using three sources of fat, with butter, mayo, and cotija cheese, but they make the best flavor possible. Trust me on this.
- red pepper
- corn (frozen, canned or fresh!)
- cotija cheese
- chili powder
- Salt and pepper
I love using a cast iron skillet that holds flavor and seasonings in. It really adds to this Mexican corn dip recipe!
How Do You Make A Mexican Street Corn Dip Recipe?
First, to make this crack corn dip, melt your butter over medium-high heat. Add in the zucchini and red pepper. After a few minutes, add in the corn, mayo, cotija cheese, pieces and lime juice.
Stir everything together until the cheese starts to melt.
This Cheesy Corn Dip Is For You If You Like:
- Melty Cheese
- Lots of Flavors
- Homemade veggie salsa
- Corn with cheese
- Enjoy this recipe all year round, but it’s especially tasty in the summer.
You can use this zucchini dip as a topping for meats and entrees as well. It’s perfect for summer dining and entertainment!
Who knew that a corn zucchini dip could become a smooth, creamy dip that is perfect on its own or used as a topping on seafood, chicken and/or chips?
And of course, if you like more spice, you can add red pepper flakes. Or, if you want more herb flavor, cilantro or basil would be delicious too!
This is going to be your new favorite dip – yes, even better than guacamole! I couldn’t believe it myself when I first tried it, but it’s true.
- 2 tablespoons butter, I prefer unsalted
- 1 medium zucchini, diced
- 1 small red pepper, diced
- 4 cups corn kernels, frozen, canned or fresh (if canned, about 2 15.25oz cans)
- 2 tablespoons mayonnaise
- ¼ cup crumbled cotija cheese
- 3/4 teaspoon paprika
- ½ teaspoon chili powder
- 1 clove garlic
- 1 lime, juiced (about 2 tbsp)
- Salt and pepper, to taste
- Melt butter over saucepan over medium high heat and add zucchini and red pepper. After a few minutes, add corn, mayonnaise, cotija cheese, paprika, chili powder, garlic and lime juice.
- Stir in mayo and sautee for a few minutes, or until cheese begins to melt.
- Top with additional cheese, if desired.
If you like more spice, you can add red pepper flakes. Or, if you want more herb flavor, cilantro or basil would be delicious too!
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Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 141mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 4g
Want More Summer Recipes?
- Avocado Bean Dip
- Sweet Potato Turkey Burgers
- Strawberry Chicken Salad with Honey Yogurt Dressing
- Mango Lime Quinoa Salad
- Mint Strawberry Fizz Cocktail
Do you have fun summer memories?
Are you a James Taylor fan?
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