Description
This Street Corn Dip is a creamy, flavorful appetizer inspired by Mexican elote. It features charred corn kernels mixed with mayonnaise, sour cream, cheese, and spices, creating a perfect party dip to enjoy with chips or fresh veggies. Quick to prepare and versatile, it can be served warm, at room temperature, or chilled.
Ingredients
Scale
Corn Mixture
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon butter
- 1 jalapeño, seeded and finely diced
- Salt and pepper to taste
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
Mix-ins and Garnish
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped fresh cilantro, plus extra for garnish
- Extra cheese for garnish
Instructions
- Char the Corn: In a large skillet over medium-high heat, melt the butter. Add the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until the corn is lightly charred for a smoky flavor. Remove from heat and allow it to cool slightly before mixing.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice until the mixture is smooth and well combined.
- Combine Ingredients: Stir the cooled, charred corn into the dressing mixture. Add crumbled cotija cheese, chopped cilantro, and diced jalapeño. Season with salt and pepper to taste, stirring to ensure all ingredients are evenly distributed.
- Serve and Garnish: Transfer the dip to a serving bowl and garnish with additional cotija cheese and cilantro. The dip can be enjoyed warm, at room temperature, or chilled according to preference. Serve with tortilla chips, crackers, or fresh vegetables.
Notes
- For enhanced flavor, grill the corn on the cob before cutting the kernels off.
- This dip can be made a day in advance; simply stir it well before serving.
- Add hot sauce or a pinch of cayenne pepper for extra heat.
