Mexican Street Corn Dip

Mexican Street Corn Dip

Mexican Street Corn Dip.  Do you have a staple around your house that you just love?  You can add it to just about any entree and it just “fits”?  Well, for us, it is Mexican Street Corn.  So, I set out to make a dip that I could share more easily with everyone.  I have a great Mexican Street Corn recipe over here if you want to give it a try as well.  

Mexican Street Corn Dip

Making a dip out of your favorite dish is right up there with buying your favorite dress in every color available.  Not only do you get to enjoy it with your favorite bread, cracker, or veggies; you get to share it with all of your family and friends.  I love coming up with new ways to introduce my circle of family and friends to the things I love most.  This Mexican Street Corn Dip has quickly become something I love most!  

Mexican Street Corn Dip

I, initially set out to create a Mexican Street Corn salad, but it made a much better dip.  You could easily convert it to a salad by adding a few more veggies.  Maybe even serve it in a bed of lettuce with cilantro and tomatoes on top.  Yum, I’m getting hungry just thinking about it.  I might have to give it a try later.  Okay, okay, back to the dip recipe.  I used fresh corn for this recipe, but you could easily use drained, canned corn.  I also browned my corn in a skillet.  This can also be done in a 400 degree oven for about 15 minutes.  In case you prefer the oven.  Get to making and add what you like!  Have fun with it and let me know how you like it.  

Mexican Street Corn Dip

Mexican Street Corn Dip

Ingredients

  • 2 Tbsp Butter or Margarine
  • 1 Jalapeno Seeded and diced
  • 4 Stalks Fresh corn
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1/4 cup Cotija Cheese Crumbled
  • 1/4 cup Fresh Cilantro leaves Chopped
  • 1 tsp Chili Powder
  • 2 Green Onions Chopped
  • 1 Lime Juiced

Instructions

  1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño.

  2. Cook, stirring occasionally, until cooked through and slightly charred, about 7-8 minutes. Be careful not to stir too often or you won't get the charred effect you need for the dip.

  3. Carefully remove the corn mixture from the heat and pour into a heat proof bowl. I use my pyrex bowl.

  4. Allow to cool to room temperature, then add the rest of the ingredients and give a good stir.

  5. Add a few onions and cheese on top to garnish and serve! It may be kept in the refrigerator for a bout 3-4 days.

  6. Serve with your favorite bread, cracker, or chip and enjoy!

Fun And Easy Edible Cookie Dough

Instant Pot White Chicken Chili Recipe

Instant Pot Raspberry Cheesecake

 

 

0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *