Description
This Smoked Mexican Street Corn Dip captures the vibrant flavors of traditional Mexican street corn in a creamy, cheesy dip perfect for parties or snacks. Featuring smoky sautéed corn kernels combined with Mexican crema, Cotija cheese, and a blend of bold spices, this dip delivers a satisfying mix of smoky, tangy, and spicy notes that pair beautifully with tortilla chips or fresh veggies.
Ingredients
Scale
Corn and Cheese
- 4 cups fresh or frozen corn kernels
- 1 cup crumbled Cotija cheese (or feta)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Dairy and Sauces
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
Vegetables and Herbs
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
Seasonings and Spices
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Serving
- Tortilla chips or sliced veggies (bell peppers, cucumber rounds)
Instructions
- Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until it is lightly charred to impart a smoky flavor, then cut the kernels off the cob. If using frozen corn, thaw completely and pat dry to remove excess moisture.
- Cook the Corn: Heat a large skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, allowing the corn to brown slightly and develop a smoky aroma.
- Mix the Creamy Base: In a large bowl, combine the Mexican crema, mayonnaise, fresh lime juice, smoked paprika, chili powder, ground cumin, minced garlic, and finely chopped jalapeño. Stir well until the mixture is smooth and evenly blended.
- Combine Dip Ingredients: Add the cooked corn, crumbled Cotija cheese, shredded mozzarella (or Monterey Jack), chopped cilantro, salt, and black pepper to the creamy base. Mix everything thoroughly until the dip is well combined.
- Serve the Dip: Transfer the dip to a serving bowl. Garnish with extra Cotija cheese, cilantro, and a light sprinkle of smoked paprika if desired. The dip can be served warm or at room temperature.
- Enjoy: Serve alongside tortilla chips, sliced bell peppers, cucumber rounds, or other fresh vegetables for dipping.
Notes
- For extra smoky flavor, consider roasting the corn on an open flame or grill for authentic char.
- Adjust the jalapeño and cayenne pepper amounts based on your preferred spice level.
- If Mexican crema is unavailable, sour cream is a suitable substitute.
- This dip can be made ahead and refrigerated for up to 24 hours; bring to room temperature or warm slightly before serving.
- For a vegetarian version, ensure the cheese used is free from animal rennet.
