Mexican Street Corn Dip

Short Description

This vibrant and flavorful Mexican Street Corn Dip transforms the essence of traditional elote into a creamy, zesty, and shareable appetizer. Featuring charred corn, tangy cheese, smoky spices, and a hint of citrus, it’s perfect for gatherings, game days, or any occasion where bold flavors shine.

Why You’ll Love This Recipe

This dip brings together the smoky char of grilled corn with creamy, cheesy richness and a bright kick of lime. It is easy to prepare and endlessly adaptable—whether you prefer it chunky or smooth. It’s also crowd-pleasing, effortlessly pairing with tortilla chips, vegetable crudités, or crusty bread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Corn kernels (grilled or charred)

• Mayonnaise

• Sour cream or Mexican crema

• Cotija cheese (crumbled)

• Fresh lime juice

• Chili powder or Tajín

• Cilantro (chopped)

• Garlic (minced)

• Salt

• Black pepper

Directions

1. If using fresh corn, grill or roast the corn on the cob until lightly charred; then slice off the kernels. If using frozen corn, either roast it in a hot skillet until it achieves a slight char or thaw and proceed.

2. In a mixing bowl, combine the mayonnaise and sour cream (or crema) until smooth.

3. Stir in the charred corn, crumbled Cotija cheese, minced garlic, lime juice, chopped cilantro, chili powder (or Tajín), salt, and pepper. Adjust seasoning according to taste.

4. For a smoother consistency, use an immersion blender or food processor to pulse the mixture to your preferred texture.

5. Transfer the dip to a serving bowl and garnish with additional crumbled Cotija, a sprinkle of chili powder, and a few cilantro leaves.

6. Serve immediately with tortilla chips, pita chips, or vegetable sticks, or keep chilled before serving for flavors to meld.

Servings and Timing

Servings: Approximately 6–8 (as an appetizer)
Timing:

• Preparation: 10 minutes

• Cooking (grilling or roasting corn): 10–15 minutes

• Optional blending chilling time: 15 minutes

• Total time: roughly 35–40 minutes

Variations

• Spicy Kick: Add finely diced jalapeño or a dash of hot sauce.

• Cheese Swap: Replace Cotija with feta or crumbled queso fresco.

• Smoky Touch: Stir in a small amount of smoked paprika or chipotle powder.

• Creamy Twist: Mix in shredded Monterey Jack or cheddar cheese and bake briefly until melty.

• Vegetarian Option: Simply omit any non‑vegetarian add‑ins (though this recipe is already vegetarian by design).

Storage/Reheating

• Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3–4 days.

• Reheating: Warm gently in a saucepan over low heat on the stovetop, stirring occasionally until heated through. Alternatively, gently microwave in short intervals, stirring between each, until warmed.

FAQs

1. Can I make this dip ahead of time?

Yes. You can prepare the dip up to a day in advance and store it in the refrigerator. For best flavor, let it sit at room temperature for about 15 minutes before serving.

2. Can I use canned corn instead of fresh or frozen?

You can, although fresh or roasted frozen corn offers better flavor and texture. If using canned corn, drain and pat it dry, then briefly sauté or roast for added depth.

3. Is this dip suitable for vegetarians?

Yes. This dip contains no meat and is suitable for vegetarian diets as long as the cheese used aligns with your dietary preferences.

4. What can I use if I don’t have Cotija cheese?

Feta or queso fresco make excellent substitutes. Use whichever you have on hand or prefer in flavor and texture.

5. How spicy is this dip, and can I adjust the heat?

The base recipe is mildly spicy from chili powder or Tajín, but you can easily adjust by adding jalapeños, hot sauce, or more chili powder to suit your taste.

6. Can I make this dip dairy‑free?

To make a dairy‑free version, substitute the mayonnaise with a vegan alternative, use dairy‑free sour cream or crema, and omit or replace Cotija cheese with a plant-based crumbly cheese.

7. How do I keep the dip from becoming watery?

Ensure that corn is well-drained and that sour cream or crema is thick. Refrigerate and stir before serving; if watery, you can drain excess liquid or add a bit more thick base like mayonnaise.

8. Can I bake this dip to make it warm and gooey?

Absolutely! Transfer to an ovenproof dish, top with shredded cheese (like Monterey Jack or cheddar), and bake at 180 °C (350 °F) for about 10 minutes until bubbly and golden.

9. How do I scale this dip for a larger crowd?

Double or triple the ingredients proportionally, adjusting seasonings as needed. If serving more than 12, you may want to double the recipe.

10. What can I serve with this dip?

It pairs well with tortilla chips, sturdy pita chips, sliced veggies like bell peppers or cucumbers, or even toasted baguette slices.

Conclusion

This Mexican Street Corn Dip is a crowd-pleasing, flavor-packed appetizer that brings together smoky charred corn, tangy cheese, creamy richness, and zesty lime. Whether served chilled or baked, it’s endlessly versatile and perfect for gatherings big and small. With simple ingredients, quick prep, and adaptable variations, it’s sure to become a favorite go-to dish.

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