The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon and eat!
Perfect Party Food
Ok, so this is going to be a recipe you want to have on hand over and over again, for literally every party and group food event you do. It’s super simple but packs a really powerful tasty punch, and will have your guests talking (when their mouths aren’t full!).
Don’t You Mean Sweetcorn?
Nope! This is ‘street’ corn for sure. Street corn is a common Mexican street food, traditionally made by grilling the corn on the cob, and then coating it with a mixture of various ingredients. Here I’ve taken those ingredients, but combined them into a dip. It’s a little easier to eat, less messy, but every bit as tasty.
What is Cotija Cheese?
Cotija is a Mexican cheese from – you guessed it – the town of Cotija. It’s a cow’s milk cheese. If you are stuck without a good cheese supplier and can’t find it, your best substitute is going to be feta.
So Who’s Dipping?
So, ok guys! If you make this Street Corn Dip, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
One Dip Is Never Enough…
If you’re on the look out for more dips to add to your party table, check out my Homemade guacamole, my Spinach Artichoke Dip and my Beet and yogurt dip…there will be something in there to please everyone!
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Street Corn Dip
The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon and eat!
Ingredients
1 tablespoon olive oil
4 ears of corn
2 tablespoons unsalted butter
1 shallot, minced
1 jalapeño, seeded and diced
1 clove of garlic, minced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder
Juice of 1 lime
Tortilla chips, for serving
Instructions
1. Heat a nonstick pan or cast-iron skillet over medium heat with 1 tablespoon olive oil, char corn on all sides, this will take about 15 minutes. Shave the corn off the cobb. Set aside in a bowl.
2. In the same skillet over medium heat, melt butter and cook shallot, jalapeno, and garlic for about 2-3 minutes. Add to the corn in the bowl.
3. To the bowl of corn, add mayo, cheese, cilantro, chili, and lime juice. Mix until well combined.
4. Garnish with extra cilantro and cheese, Serve with tortilla chips.
Can you frozen corn?
yes
This was yummy ? used a couple of leftover ears of corn along with 2 fresh ears added triple jalapeños for the spice ? = yum yum yum
This is amazing!! We will be tripling it for our next family get together!
I’m so excited to try this!
I made this for a party. It was a big hit! Loved it, and will definitely make it again!
Warm or cold?
cold or warm is good
I have now made it 3 times! I love it but having my husband requesting it is a good sign! I noticed it gets a little dry if I make it the night before. I have added sour cream, milk, whatever, and it loosens right up. I can even leave my car unlocked and he isn’t mad as long as I make the corn dip!
thats great! keep making that dip!
Hi!! I remember Jeff mentioning a specific tortilla chip (I think it was from Whole Foods but not sure) you serve. Do you know what it was?