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Flavorful Layered Mexican Street Corn Dip Recipe with Guacamole and Tajin Chips Made Easy

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A quick and easy layered dip combining roasted corn, creamy layers, guacamole, and Tajín-seasoned tortilla chips for a festive and crowd-pleasing appetizer.

Ingredients

Scale
  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt to taste
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or Greek yogurt
  • 1 cup mayonnaise
  • 1 cup crumbled Cotija cheese or feta
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 2 ripe avocados, mashed
  • 1 small tomato, finely diced (optional)
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon lime juice (for guacamole)
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon Tajín seasoning
  • 1 bag sturdy tortilla chips

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn kernels, chili powder, and salt. Cook for 8-10 minutes, stirring occasionally, until corn is slightly charred and fragrant. Remove from heat and let cool about 10 minutes.
  2. In a large bowl, combine softened cream cheese, sour cream or Greek yogurt, mayonnaise, minced garlic, cumin, lime juice, and a pinch of salt. Mix until smooth. Stir in most of the crumbled Cotija cheese, reserving some for garnish.
  3. In another bowl, mash avocados with lime juice. Fold in diced tomato, red onion, jalapeño, cilantro, salt, and pepper. Adjust seasoning to taste.
  4. In a serving dish, spread an even layer of the creamy base. Spoon roasted corn evenly over the cream layer. Add the guacamole layer on top, smoothing carefully to keep layers distinct.
  5. Sprinkle shredded Monterey Jack cheese over the guacamole, then top with remaining Cotija cheese. Dust lightly with Tajín seasoning.
  6. Cover with plastic wrap and refrigerate for at least 20 minutes to let flavors meld. Serve chilled or at room temperature with Tajín-seasoned tortilla chips.

Notes

Microwave cream cheese for 15 seconds if too cold to soften. Watch corn closely while roasting to avoid burning. Use lime juice and plastic wrap to keep guacamole from browning. Tajín seasoning can be substituted with a mix of chili powder, lime zest, and salt. For dairy-free version, use vegan cream cheese, coconut yogurt, and nutritional yeast instead of cheese.

Nutrition

Keywords: Mexican street corn dip, layered dip, guacamole dip, Tajín chips, party dip, easy dip recipe, roasted corn dip

Find it online: https://coracooks.com/flavorful-layered-mexican-street-corn-dip-recipe-with-guacamole-and-tajin-chips-made-easy/