Mexican street corn dip (Print-Friendly Version)
Creamy roasted corn with lime, chili, and cheese; a rich and flavorful dip for chips or tacos.
# What You'll Need:
→ Corn
01 -
1 fresh ear of corn
02 -
15 grams olive oil
→ Dairy
03 -
60 grams Mexican crema
04 -
100 grams whipped cream cheese
05 -
30 grams Cotija cheese, crumbled
→ Vegetables & Herbs
06 -
1 small jalapeño pepper, seeds optional
07 -
30 grams red onion, finely chopped
08 -
15 grams fresh cilantro, chopped
→ Spices & Flavorings
09 -
2 grams smoked paprika
10 -
2 grams onion powder
11 -
2 grams Tajín seasoning
12 -
1 gram salt
13 -
1 gram black pepper
14 -
10 grams honey
15 -
15 ml fresh lime juice
→ Serving
16 -
Tortilla chips or crackers, to serve
# How to Make It:
01 -
Cut kernels from the fresh ear of corn and place them in a blender or small food processor with the Mexican crema. Blend until creamy with some texture remaining. Set aside.
02 -
Brush the whole ear of corn with olive oil. Heat a large skillet over medium-high heat and cook the corn, turning every few minutes, until evenly charred on all sides, about 10 to 12 minutes. Allow to cool.
03 -
In a large mixing bowl, whisk together the whipped cream cheese, blended corn and crema mixture, finely chopped jalapeño, red onion, smoked paprika, onion powder, salt, black pepper, Tajín seasoning, honey, lime juice, Cotija cheese, and chopped cilantro until well combined.
04 -
Slice the kernels off the cooled charred corn cob and fold them gently into the dip mixture.
05 -
Transfer the dip to a serving bowl and garnish with additional chopped cilantro and lime wedges. Serve with tortilla chips or crackers.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving again. This dip may be served cold or gently reheated.