Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 10 min
Total time: 40 min
Yield: 10 Servings
Ingredients: 4 cups corn kernels frozen or kernels from about 5 ears of corn; 3 tablespoons olive oil; salt and pepper to taste; 1 large jalapeu00f1o pepper top cut off, seeds and veins removed, and diced; u00bc cup Mayonnaise; u00bd cup Mexican Crema or sour cream; u00bd cup Cotija Cheese crumbled, plus more for garnish; 1 clove garlic pressed; u00bc cup cilantro, chopped, plus more for garnish; 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder; lime zest from one lime; 1 lime juiced

By appetizers, Corn, Dip, Hors d'oeuvres, Mexican Roasting

December 30, 2019

This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.

Prep: 10 mins
Cook: 30 mins
Yields: 10 Servings

Ingredients

4 cups corn kernels frozen or kernels from about 5 ears of corn

3 tablespoons olive oil

salt and pepper to taste

1 large jalapeño pepper top cut off, seeds and veins removed, and diced

¼ cup Mayonnaise

½ cup Mexican Crema or sour cream

½ cup Cotija Cheese crumbled, plus more for garnish

1 clove garlic pressed

¼ cup cilantro, chopped, plus more for garnish

1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder

lime zest from one lime

1 lime juiced

Directions

1Preheat oven to 400° F. 

2Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30 minutes, stirring every 10 minutes. Cook until corn starts to turn golden. 

3Meanwhile, in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors. 

4Adjust seasoning. Serve warm or at room temperature. 

5Serve with a combination of blue and yellow corn tortilla chips.

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