Street Corn Dip
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil or butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 jalapeo, seeded and finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the corn kernels and spread them out in an even layer. Let them cook undisturbed for 3-4 minutes until they begin to brown and char. Stir and cook for another few minutes until the corn is golden and smoky.
- Lower the heat to medium. Add the diced jalapeo and minced garlic to the skillet with the corn. Saut for about 1-2 minutes until the garlic is fragrant and the jalapeo has softened slightly. Remove the skillet from the heat and let it cool for a few minutes.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, chili powder, and fresh lime juice until the mixture is smooth and well combined.
- Add the charred corn mixture into the bowl with the creamy base. Fold in the crumbled cotija cheese and the chopped cilantro. Stir gently until all the corn is evenly coated with the dressing.
- Taste the dip and add salt, pepper, or extra lime juice as needed. You can serve this dip immediately while warm, or cover it and refrigerate it for an hour to serve it chilled.
Find it online: https://www.yucolor.com/snacks/street-corn-dip/