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Mexican Street Corn 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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

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