Easy Mexican Street Corn Dip Recipe
This Easy Mexican Street Corn Dip is a cold, creamy elote-inspired dip made with fresh grilled corn, cotija cheese, lime, cilantro, and jalapeños.
Equipment
- Grill
- large mixing bowl
- Sharp chef's knife
- Corn Kernel Cutter
- cutting board
Ingredients
- 4 cups fresh roasted corn, about 12 medium-sized ears of corn
- 1/2 cup plus 1 tablespoon of mayonnaise
- 1/2 cup cotija cheese, plus more for garnish
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/4 cup finely chopped cilantro, plus more for garnish
- 2 green onions, finely chopped
- Dash Tajín seasoning
- 1 - 3 jalapeños, finely diced
- Salt and pepper to taste
Instructions
- Heat your grill to high, approximately 400°F.
- Husk corn, then roast it on the grill for about 20 minutes, turning every 5 minutes. Watch the corn closely so it doesn't burn. Remove the corn from the grill and allow it to cool completely. Carefully cut the corn kernels from the cob.
- Add the roasted corn, mayonnaise, cotija cheese, lime juice, chili powder, cilantro, green onions, jalapeños, Tajín, salt, and pepper to a large bowl.
- Stir until all the ingredients are well combined.
- Refrigerate in an airtight container until chilled.
- Before serving, garnish with additional cotija cheese and chopped cilantro.
- Serve chilled with tortilla chips or your favorite dippers.