Transport your taste buds to the vibrant streets of Mexico with our sensational Mexican Street Corn Dip. This zesty and creamy concoction, inspired by the beloved elote, promises a fiesta of flavors in every bite. Whether you’re hosting a gathering or simply craving a unique and delicious dip, this recipe is your ticket to a culinary journey south of the border. Join us as we explore the vibrant ingredients and simple steps to create this mouthwatering Mexican Street Corn Dip.
Ingredients:
- 4 cups corn kernels (fresh, canned, or thawed from frozen)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese (or feta if Cotija is unavailable)
- 1/2 teaspoon chili powder, more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Directions:
- Prepare the Corn:
In a pan, heat olive oil over medium heat. Add corn kernels and sauté until they start to brown slightly. Set aside to cool. - Mix the Base:
In a mixing bowl, combine mayonnaise, sour cream, crumbled Cotija cheese, chili powder, garlic powder, and paprika. Mix well to create a creamy base. - Incorporate Corn:
Add the cooled corn to the creamy mixture. Gently fold the ingredients together until the corn is evenly coated. - Garnish and Chill:
Sprinkle extra chili powder over the top for garnish. Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld. - Serve and Enjoy:
When ready to serve, give the dip a final stir, and present it with tortilla chips or fresh veggies.
Tips:
- Grill the Corn for Smoky Flavor:
For an extra layer of flavor, grill the corn before adding it to the dip. - Adjust Spice Levels:
Tailor the spice level to your preference by adjusting the amount of chili powder. - Pair with Margaritas or Refreshing Drinks:
This dip pairs wonderfully with a classic margarita or any refreshing beverage of your choice.
Conclusion:
Delight your senses with the irresistible fusion of flavors in our Mexican Street Corn Dip. Whether shared at gatherings, picnics, or enjoyed as a savory snack, this dip captures the essence of Mexico’s street food culture. The creamy blend of mayo, sour cream, and crumbled Cotija cheese, paired with the kick of chili and smokiness of corn, ensures a taste experience that’s nothing short of a culinary fiesta.
PrintMexican Street Corn Dip
Mexican Street Corn Dip, inspired by the popular Mexican street food “Elote,” combines sweet corn with creamy, tangy, and spicy flavors, making it a perfect appetizer for gatherings. Here’s a detailed recipe to guide you in preparing this delicious dip.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon vegetable oil
- 1 jalapeño pepper, seeded and finely diced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 teaspoon cayenne pepper for added heat
- Tortilla chips or fresh vegetable sticks, for serving
Instructions
-
Char the Corn:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the corn kernels and spread them into an even layer.
- Cook without stirring for about 3 minutes to allow the corn to char slightly.
- Stir and cook for an additional 2-3 minutes until the corn is lightly charred and tender.
- Add the diced jalapeño to the skillet and cook for another 2 minutes until softened.
- Remove from heat and let the mixture cool slightly.
-
Prepare the Creamy Mixture:
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper.
- Whisk until the mixture is smooth and well combined.
-
Combine and Mix:
- Add the charred corn and jalapeño mixture to the bowl with the creamy mixture.
- Stir in the crumbled cotija cheese and chopped cilantro.
- Mix until all ingredients are thoroughly combined.
-
Serve:
- Transfer the dip to a serving bowl.
- Garnish with additional crumbled cotija cheese and chopped cilantro.
- Serve warm or at room temperature with tortilla chips or fresh vegetable sticks.
Notes
- For added smokiness, consider grilling the corn on the cob before cutting off the kernels.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- Adjust the level of spiciness by adding more or less jalapeño or incorporating cayenne pepper.
- This dip can be made a day in advance and stored in the refrigerator; bring it to room temperature before serving.