Mexican Street Corn Dip

Mexican Street Corn Dip is a flavorful and easy-to-make dish inspired by the popular Mexican street food, Elote (grilled corn on the cob). This dip combines charred corn with creamy, tangy, and spicy ingredients, making it a perfect appetizer for parties or a delicious side dish. Here’s a recipe for you:

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 2 tablespoons vegetable oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta cheese)
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 1 jalapeño, finely chopped (optional, for heat)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it, and if using canned corn, drain it well.
2. Char the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is charred and slightly blackened, about 8-10 minutes. Remove from heat and let it cool slightly.
3. Mix the Ingredients: In a large bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, green onions, jalapeño (if using), chili powder, smoked paprika, minced garlic, and lime juice. Stir until well mixed.
4. Combine with Corn: Add the charred corn to the bowl and stir until all the ingredients are evenly combined.
5. Season: Taste and season with salt and pepper as needed.
6. Serve: Transfer the dip to a serving bowl and garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired. Serve with tortilla chips, crackers, or fresh vegetables.

Enjoy your delicious Mexican Street Corn Dip!

If you would like to try this recipe over a campfire, come visit us at Knoxville Campground!