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.