Mexican Street Corn Dip
My son Michael turned me on to Mexican Street Corn otherwise known as Elote. Back in the day Michael used to get steak tacos and a cup of Elote at least twice a week from the local Taco trucks!
I became obsessed with perfecting Elote and have mastered my own version that would give any Taco Truck from here to New Mexico a run for their money! LOL
My Elote I thought was amazing until I came up with a new obsession in dip form – my Mexican Street Corn Dip!
What Makes This Dip So Irresistible
Mexican Street Corn Dip is a creamy mixture of Mayo, Sour Cream and salty Cojita Cheese.
The must have spices are Chili Powder, Cayenne and Paprika to give it some heat and also a few drops of Hot Sauce.
I then chop up fresh Cilantro and add Fresh Lime Juice for the pop of brightness. Because this is a dip I also add Chopped Garlic, Red Onion and Jalapenos to make it more body and flavor!
The Secret Is in the Corn
The Star of this dip is definitely the Corn!
I like to use Fresh Corn on the Cob and pop it on the grill to char it a bit.
The Fresh Corn gives it some crunch and body and also the freshness that you want. You could certainly use canned or frozen.
If I had to choose from these two other options I would go with frozen as canned corn can be mushy. I would just put it on a baking sheet and pop in the oven to give it a little char!
I even saw at Trader Joes they had Frozen Charred Corn but really if you can find fresh corn it’s def the way to go because it’s sweet and crunchy and puts this dip over the top!
Bringing It All Together
Once your corn is off the grill let it cool and just slice off the kernels and add them to the above creamy mixture and give it a good mix with a little zest of lime and salt and pepper.
Oh man are you in for a treat!
Serve It Up & Enjoy
This is best served with Tortilla Chips and a big smile because you are most definitely bringing the best dip at your next party!
Heck don’t even wait for a party to make this dip because it is truly addicting and fabulous!!
Once you’ve made this it’s going to be your go to to any summer time soiree or Friday night on the patio!
Mix up a pitcher of margaritas, put some arrachera on the grill and feast on my Mexican Street Corn Dip any weekend you can! Happy Dipping!
Mexican Street Corn Dip
Equipment
- Grill to Char the Corn Can be down over an open flame on a gas stove or cut off the cob and charred in the oven on a baking dish for 10-15 minutes
Ingredients
- 2 Cups Corn Kernels About 4 Ears of Corn Charred on the Grill and Kernels removed
- 1 Cup Mayonnaise
- 3/4 Cup Sour Cream
- 3/4 Cup Cojita Cheese Can use Parm or Romano
- 1/3 Cup Chopped Cilantro
- 2 TB Fresh Squeezed Lime Juice
- 2 Cloves Chopped Garlic
- 1/4 Cup Chopped Red Onion
- 1 Large Jalapeno Chopped
- 1/2 Tsp Chili Powder
- 1/4 Tsp Paprika
- 1/4 Tsp Cayenne Pepper
- 4-6 Drops Hot Sauce
- Zest From one Lime
- Salt and Pepper to taste
Garnish
- 3 Sliced Jalapeno Peppers
- Sprinkle Tajin over the top of the Dip
Instructions
- Remove the silks from the fresh Corn on the Cob and continually turn on a hot grill to get the char on all sides – about 8 minutes
- Keeping the corn on end put on a bowl in a dish and slice down to remove the kernels
- Mix up all the other ingredients and add the cooled corn
- Garnish with a few slices of Jalapeno and sprinkle Tajin over the top of the dip for a bit of salty yumminess
- Serve with Tortilla Chips and Enjoy
