Mexican Street Corn-inspired Dip
Mexican Street Corn Dip
My twist on the street classic, in dip form. Great appetizer for a summer BBQ although it's pretty tempting to eat the whole thing yourself!
Ingredients
- 4 cooked ears of corn, kernels cut off or 1 16 oz can of sweet corn, drained
- 2 TBSP unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup whipped cream cheese
- 1/4 cup Feta cheese, or Cojita if you have it
- 1/4 tsp Mexican chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- ground black pepper to taste
- 2 TBSP chopped fresh cilantro
Directions
- Step 1 Melt butter in a skilled over medium high heat, add corn and stir
- Step 2 Let cook for 5-10 minutes until the corn starts to char and pop. My corn popped so much it landed in my hair!
- Step 3 Let the corn cool while you prepare the base of the dip. Blend together mayo, cream cheese & Feta. Add the spices and stir.
- Step 4 Add the corn and cilantro and stir until fully blended.
- Step 5 Dip can be served cold or hot.
I admit, this is a strange problem to have, but what does one do with leftover corn on the cob? Throw the corn in a salad, bake it into cornbread, or – in our case – make up a new dip recipe! Living in NYC, I discovered that Mexican street corn is a staple at basically every street fair in NYC. We’ve made our own version of it a handful of times over the years for BBQ nights, but it never struck me as something I could “deconstruct” into a dip until now. I’m glad I found the inspiration to so, because this dip was a hit!
Charring the corn in a skillet first was a great way to give the dip some extra oomph. Smoked paprika was also my personal twist on it and I think it really added a smokiness that was key.
There are some things I might tweak next time (for one, fresh cilantro would definitely have been a value add for that pop of freshness and color contrast), but I think it was a pretty solid first effort.
Curious to hear what our followers think of it too. Dig in!
