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Street Corn Dip

Charred Street Corn Dip Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels
  • 1 tbsp vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese, plus more for topping
  • 1/4 cup finely chopped cilantro, plus more for garnish
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • Juice of 1 lime (about 2 tbsp)
  • 1 tsp chili powder, plus more for sprinkling
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

Method
 

  1. Heat the oil in a large skillet over high heat. Add corn and cook 6 to 8 minutes, stirring occasionally, until charred in spots. Transfer to a bowl.
  2. Reduce heat to medium, add garlic and jalapeño, and cook 1 minute until fragrant.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and salt.
  4. Fold in charred corn, most of the cotija, and most of the cilantro. Spoon into a serving bowl, top with remaining cotija, cilantro, and chili powder. Serve.

Notes

If you’re short on time, pre-grilled corn from the deli works well. The dip can be made a day ahead; just hold off on the cilantro garnish until serving. It tastes best at room temperature.