Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups sweet corn kernels; 2 tbsp unsalted butter; 1/2 tbsp olive oil; 2 cloves garlic (minced); 1 jalapeño (finely diced); 1/2 cup mayo; 1/2 cup sour cream; 1 lime (juiced and zested); 1 1/2 tsp Tajín; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1 cup cotija (crumbled); 3/4 cup Monterey Jack (shredded); 1/3 cup cilantro (chopped); 3 green onions (thinly sliced); 1/4 cup cotija; 1 tbsp cilantro (chopped); Tajín; lime; tortilla chips (for serving)

Inspired by esquites, this Mexican street corn dip brings the bold flavors of elote off the cob and into a creamy, cheesy dip.

Mexican Street Corn Dip

Inspired by esquites, this Mexican street corn dip brings the bold flavors of elote off the cob and into a creamy, cheesy dip.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: Mexican

Ingredients Method

Ingredients

4 cups sweet corn kernels
2 tbsp unsalted butter
1/2 tbsp olive oil
2 cloves garlic minced
1 jalapeño finely diced
1/2 cup mayo
1/2 cup sour cream
1 lime juiced and zested
1 1/2 tsp Tajín
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup cotija crumbled
3/4 cup Monterey Jack shredded
1/3 cup cilantro chopped
3 green onions thinly sliced
1/4 cup cotija
1 tbsp cilantro chopped
Tajín
lime
tortilla chips for serving

Method

Heat olive oil and butter in a large skillet over medium-high heat.
Add corn in an even layer and let it sit undisturbed for 3-4 minutes until charred.
Stir and char for another 2-3 minutes.
Stir in garlic and jalapeño for 1 minute until fragrant. Remove from heat and let cool slightly.
In a large bowl, whisk together mayo, sour cream, lime juice and zest, Tajín, and seasonings.
Fold in the charred corn, cotija, Monterey Jack, cilantro, and green onions.
Transfer to a baking dish and bake at 375°F for 18-20 minutes until bubbly and golden on top.
Finish with extra cotija, cilantro, a shake of Tajín, and one more squeeze of lime. Serve hot with tortilla chips.