A simple Mexican street corn dip served with tortilla chips. It can be served and enjoyed warm or cold.
I think I have found my new favorite easy dip to make in a pinch. I usually fall to guacamole or cheese, meats, and crackers for an easy appetizer, but this dip is my new found favorite. My husband said that it reminded him of eating eloté, which is when serve corn on skewer and lather it up with cotija cheese and other flavors. This dip comes together super quick and you serve it warm, but it tastes just as delicious as it cools off. Jason and I actually ate the leftovers later in the day that came from the fridge, and let me just say, it might of even been more tastier.
I used a one pound bag of frozen corn that I let defrost in the fridge overnight, just make sure to drain out the extra liquid. You could also use canned corn, but in my experience, frozen corn is a cheaper and more flavorful. Cotija cheese is one of the main flavors in this dip. My husband was telling me that Cotija cheese is the focus of Mexican street corn. I did have a hard time finding this specific cheese in my store, but I eventually found it in the speciality section. It’s actually a lot easier to find this cheese if you go to a Hispanic food store. If you want to substitute the cheese, you can substitute it with Queso Fresco cheese, or some people would say that Feta cheese would give the same flavor, but changing the cheese will ultimately change the flavor of Mexican street corn.
- 3 tablespoons unsalted butter
- 1 lb frozen corn, defrosted
- 1-2 jalapeños, seeded and diced
- 2 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup mayonnaise
- ¼ cup finley chopped fresh cilantro
- 2 limes juiced
- ¼ cup crumbled cotija cheese (more for topping)
- In a medium to large bowl, the mayonnaise, cilantro, and lime juice. set aside
- In a large skillet over medium high heat add the butter, and defrosted corn, stir and once the butter has melted add the jalapenos, cumin, chili powder, garlic powder, and salt. Continue to stir for 7-8 minutes until the corn starts to slightly browned. Remove from heat and add to the mayonnaise mixture. Stir until well combined. Top with the Cotija cheese and serve with tortilla chips.