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Mexican Street Corn Dip

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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.

Ingredients

Scale
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://recipe.newsvks.com/mexican-street-corn-dip/