My version of Rojo’s store-bought Mexican Style 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 my Street Corn Dip so much better, it has tons of flavor, the texture is a little thicker and chunkier and has a less pronounced mayonnaise taste.
My first batch made a whopping 7 cups of dip and was a little too thick, non-the-less, my girlfriends and I persevered at a college reunion almost finished it all over the course of the weekend! LOL! I pared down the amounts and made it a little less thick by tinkering with ingredient ratios and adding lime juice. This version makes a very delicious and more manageable 4 cups of dip! It’s great to make ahead and let the flavors meld. I really love the Greek yogurt base to the dip! It’s light in texture and even adds some nice protein!
Street Corn Dip 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:
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.)
Love Dips? Me too!
Try Some of My Other Favorite Dip RECIPES:
Street Corn Dip
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.)
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