Mexican Street Corn Dip

5 from 1 vote

ENJOY!

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Prep Time 15

Cook Time 5

Total Time 20

Course: Side Dishes

Ingredients Method Notes

Ingredients

4 cobs of corn cooked, and cut off (about 2 cups)
1/2 cup Mayo
1/2 cup sour cream
juice of 2 limes
half of a 4 oz. can of mild diced green chilis
1/2 tsp salt
1/2 tablespoon chili powder or Tajin
1/2 tablespoon sugar *optional
4 green onions chopped
1 cup cotija cheese

Method

Cook corn, cut it off the cob and let it cool completely.
Combine all ingredients and mix together.
If serving cold, serve immediately!
If serving warm, warm ingredients over a medium saucepan for a few minutes until everything is nice and warm. (skip cooling the corn if serving hot)
Garnish with extra cotija, green onions and chili powder.
Serve as a dip with corn chips or as a side to be eaten with a spoon.

Notes

BUT how do you eat this?

This is a question I keep asking myself! Is it a dip? A side? A salad? Does one eat this with a spoon? OR is it a topping?

Is there a possible way to answer "YES" to all of the above?

I know. Weird, right?

When I make this, we like to eat it both as a dip with corn chips, or as a side with a spoon. I've even put it on top of Sweet Chipotle Pork in a taco. (THAT was good!) It's just kind of this random mixture that is so good in pretty much every application.

So yes, it's a dip. and a side. And a taco topping. It's just yummy. Try it.

Warm or cold?

This is a question that can be answered by personal preference. We like it best warm, and second best cooled but not straight out of the fridge cold. Am I making any sense? I guess I would just recommend warming any leftovers out of the fridge.

A little About Ingredients!

Corn

Fresh corn is going to be the most delicious, but that doesn't mean that it will be gross if you use frozen or canned corn!

Obviously you will just want to cook/thaw the frozen corn beforehand, or drain and rinse the canned corn.

Cotija Cheese

Cotija cheese is an aged Mexican corn made from cows milk. It is crumbly and white, and mild yet salty. It is most similar in flavor to a mild feta or a parmesan. Cotija is what gives this corn dip it's authentic flare. Traditionally, Elote, or Mexican Street Corn is served with Cotija Cheese. And for good reason! It pairs really well! If you don't have access to Cotija, then queso fresco, Mozzarella, Parmesan or even a mild feta would be good substitutes. Or a blend of all three! You can find Cotija cheese at most local groceries stores.

Chili Powder

Chili powder is what adds the flavor! Crank it up and add extra if you like it that way!

Tajin or Chipotle Chili Powder are also fantastic in this, and can be easily subbed straight across for the chili powder! Cayenne pepper can be added for an extra kick as well!

LIME JUICE

100% necessary and cannot be skipped under any circumstances. Lime, cotija, corn and chili powder is a match made in heaven. Fresh lime juice is best if possible.

Mayonnaise

Mayo is integral to the traditional Elote Mexican Street Corn. The mayo is half the reason that this is so creamy, satisfying and delicious. It doesn't feel too mayo-y. Just full of flavor with a little creaminess! If you absolutely have to, you could use light mayo.

Sour Cream

The other half of the reason that this is so creamy, satisfying and delicious. I really don't recommend skipping the sour cream, but if you like to take the fun out of things, you could substitute it for plain greek yogurt or blended cottage cheese.

Green Chilis

Green chilis are the only part of this recipe that is not authentic to the traditional Mexican Street Corn. I just added them to the recipe because I feel like it adds a nice flavor. Add them if you feel like it!