Mexican Street Corn Dip
Dive into the irresistible taste of Mexican street corn with this easy-to-make dip. Charred corn, green chilies, spices, and creamy mayo blend perfectly for a delicious appetizer for any occasion!
Foto: The Recipe CriticBahan-bahan
- 4 ears corn (charred)
- 4 ounces diced green chilies, (drained)
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, (crumbled)
- 1/3 cup cilantro, (chopped)
- 2 tablespoons red onion, (finely diced)
- 1 jalapeño, (deseeded & finely chopped, optional)
- 1 lime, (juiced)
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
Langkah-langkah
Preheat your outdoor grill to medium-high heat.
Shuck 4 ears corn and place them directly on the grill. Cook and char the corn, continuing to rotate it on all sides using tongs. Remove the corn from the grill and allow it to cool.
Once cooled, cut the corn kernels from the cob using a sharp knife, then place the kernels in a large bowl.
Add 1/2 cup mayonnaise, 4 ounces diced green chilies, 1/2 cup cotija cheese,1/3 cup cilantro, 1 jalapeño,2 tablespoons red onion, 1 lime, 1/4 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon Kosher salt, and 1/4 teaspoon cracked black pepper to the bowl of corn.
Stir to combine and refrigerate in an airtight container for at least 1 hour before serving. This dip can be prepared one day in advance!
Enjoy with your favorite tortilla chips!
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