Mexican Street Corn Dip
Mexican street corn, or elote, is a beloved street food-on-a-stick found all across Mexico, combining mayonnaise, crumbly cheese, chili powder, cilantro, lime and salt in as many different variations as there are chefs.ย And while itโs hard to believe you can get tired of feasting on delicious corn on the cob, this recipe blends all the tasty street corn ingredients into a warm dip, perfect for entertaining or cool fall evenings.
Mexican Street Corn Dip
Description
8 ouncesย cream cheese, softened to room temperature
1/4 cupย sour cream
3 tablespoonsย mayo
1 teaspoonย ground cumin
1/2 teaspoonย chili powder, plus extra for garnish
Salt and black pepper
Tajin spice to taste
2 tablespoonsย unsalted butter
3 cupsย Leppโsย corn kernels, either cut from the cob or thawed frozen
1ย or 2 jalapeno peppers, seeds and stem removed, finely chopped (we found that removing the seeds and white membranes inย oneย of theย twoย jalapenos gave just the right amount of heat)
1ย garlic clove, finely chopped
2 tablespoonsย fresh cilantro, chopped, plus extra for garnish
2 tablespoonsย sliced green onions, plus extra for garnish
1/3 cupย crumbled Feta or Cotija cheese, plus extra for garnishย (adding a little more brings out
the flavours too, so donโt be shy)
1ย lime
Fresh is Best Taco Chips for serving
Ingredients
To a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
Add the butter to a large skillet, and melt over medium heat. Add the Leppโs corn kernels, jalapenos and garlic. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija or feta cheese. Mix thoroughly.
Pour the dip into a serving bowl and squeeze 1/2 lime over dip.
Garnish with additional chili powder, cilantro, green onions, lime wedges and feta or cotija cheese.
