This delicious corn dip recipe is made with flavors inspired by Mexican street corn. With all of the intense flavors of esquites, it is great served with tortilla chips, as a side salad with chicken or ribs, or as a topping for tacos.
Mexican Street Corn Dip
Description
This delicious corn dip recipe is made with flavors inspired by Mexican street corn. With all of the intense flavors of esquites, it is great served with tortilla chips, as a side salad with chicken or ribs, or as a topping for tacos.
Ingredients
Instructions
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Heat olive oil in a cast iron pan or heavy bottom pan over medium heat.
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Add corn and cook, stirring every 2-3 minutes for 10-12 minutes or until most of the corn is golden brown and charred. You may need to do this in a couple batches depending on the size of your skillet.
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Reduce heat to medium-low, and add diced jalapeno, chili powder, garlic powder, cayenne pepper, and a couple pinches of salt and pepper. Cook, stirring occasionally for another minute.
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Add lime zest and lime juice. Stir to deglaze the bottom of the pan, scraping the yummy bits off the bottom.
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Reduce heat to low and add cream cheese, sour cream, Cotija cheese, and mayo. Stir until cream cheese melts and the dip becomes smooth and creamy.
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Stir in cilantro and green onion. Mix until well combined. Season to taste with salt and pepper.
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Garnish with crumbled Cotija cheese, cilantro, and green onion. Serve with tortilla chips or Fritos and enjoy!
Note
Can serve hot or cold
When you’re charring the corn, don’t stir it often! Set a timer for 10 minutes and stir it every 2-3 minutes. This will allow the corn to actually char. If you stir too frequently it will just cook instead of charring.
Experiment with spice levels. Street corn can be fairly mild or quite spicy depending on what you add to it, so experiment with the spice levels if you want your dip to have more of a kick. Keeping the ribs/seeds in the diced jalapeno and adding a couple extra pinches of cayenne pepper will add some heat to the dip.
