Mexican Street Corn Dip
Ingredients
- 4 cups corn
- 1 tablespoon olive oil if grilling
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ¾ teaspoon chipotle chili pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Cotija cheese (reserve a tablespoon for garnish)
- 1 tablespoon jalapeño, finely chopped
- ¼ cup cilantro
Instructions
- If using fresh corn, preheat grill to 400° F. Remove the husks and the silks from the corn cobs and brush with olive oil. Place corn on hot grill and grill for 12-15 minutes. Turn occasionally to get grill marks on all sides of the corn. *See Notes for how to make street corn dip without fresh corn and a grill.
- Allow corn to cool for a few minutes (set in refrigerator to speed up the process. Once cool enough to handle, use a sharp knife to cut the kernels of the cob.
- Add the mayonnaise, sour cream, lime zest, lime juice and spices to a bowl and mix well. Next add the jalapeno, cilantro, corn and cheese and stir well to combine.
- Garnish with an extra sprinkle of cheese, cilantro and lime wedges. Serve chilled with tortilla chips or a side dish with your favorite Mexican dish.
Notes
Corn—There are other ways to char the corn, like air frying, using a kitchen torch, broiler, or stovetop flame.
- Air Fryer Method: Brush the corn cob with oil and air fry at 400°F for 12 to 15 minutes. Turn the corn halfway through to achieve the charred look evenly.
- Kitchen Torch Method: Use a kitchen torch to char the kernels. Turn the corn cob to get an evenly charred look.
- Broiler Method: Put the corn cob under the broiler and turn it every few minutes to achieve an evenly charred appearance.
- Stovetop Flame Method: Use the tong to hold the corn over the stovetop flame, turning it around to char the kernels evenly.