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Start by heating the corn in a pan over medium heat for about 5 minutes until it's slightly roasted and warm. If using frozen corn, ensure it’s thawed and drained.
In a large mixing bowl, combine the mayonnaise and sour cream. Stir until smooth.
Add the diced red onion, chopped cilantro, and jalapeños to the mixture, and mix well.
Stir in the roasted corn, lime juice, chili powder, cumin, and a pinch of salt and pepper.
Gently fold in the shredded cheddar cheese and crumbled feta cheese if using.
Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired.
Chill the dip for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:
Serve the Mexican Corn Dip with tortilla chips, sliced veggies, or even as a side for grilled meats and tacos.
For extra flavor, garnish with additional cilantro or a sprinkle of chili powder just before serving.
This dip can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving again.
If you want a hot version, you can bake the dip in the oven at 350°F (175°C) for 10-15 minutes until bubbly and golden on top.
Variations:
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