Mexican Street Corn Dip

Preparing the Corn

1. Grill the Corn: If using fresh corn, preheat your grill to medium-high heat. Brush the corn with vegetable oil and grill for about 8-10 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool. If using frozen corn, you can sauté it in a skillet over medium-high heat until it’s slightly charred and heated through.
2. Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs. Transfer the kernels to a large bowl.

Making the Dip

3. Mix the Base: In a separate bowl, combine the mayonnaise, sour cream, crumbled Cotija cheese, chili powder, smoked paprika, ground cumin, garlic powder, lime juice, and chopped cilantro. Mix until well combined.
4. Combine Corn and Base: Add the grilled corn kernels to the mayonnaise mixture. Stir until the corn is evenly coated with the creamy mixture.
5. Season: Taste and season with salt and freshly ground black pepper as needed.

Serving

6. Transfer to Serving Dish: Transfer the Mexican Street Corn Dip to a serving bowl.
7. Garnish: Garnish with additional crumbled Cotija cheese, chopped cilantro, and a sprinkle of chili powder or paprika for extra color and flavor.
8. Serve: Serve the dip with tortilla chips.

Conclusion

Mexican Street Corn Dip is a vibrant and delicious appetizer that captures the essence of Elote in a convenient and shareable form. The combination of creamy, tangy, and slightly spicy flavors makes this dip irresistible. Perfect for any gathering, this dip is sure to be a hit with friends and family. Enjoy the taste of Mexican street food right at home!