Mexican Street Corn Dip Recipe

Corn: Fresh ears of corn are best for this recipe, providing a sweet and juicy base that gets charred to perfection.

Mayonnaise: This adds a creamy texture and rich flavor to the dip, binding all the ingredients together.

Cotija cheese: A crumbly, salty Mexican cheese that enhances the overall taste with its unique tanginess.

Cilantro: Freshly chopped cilantro adds a bright, herbaceous note to the dip.

Chili powder: Provides a mild heat and depth of flavor, characteristic of Mexican cuisine.

Garlic powder: Adds a subtle, savory undertone without overpowering the other flavors.

Paprika: Contributes a smoky, sweet element that complements the charred corn.

Lime: Freshly juiced lime adds a zesty, citrusy brightness that balances the richness of the mayonnaise and cheese.

To achieve the perfect char on the corn, make sure to use a skillet that is preheated to medium-high heat. This ensures that the corn cooks quickly and develops a nice, smoky flavor. Rotate the ears of corn frequently to get an even char on all sides. If you prefer, you can also use a grill for this step to add an extra layer of smokiness.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and still provide a sweet, crisp texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture similar to mayonnaise but with fewer calories and more protein.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• cilantro - Substitute with parsley: If you are not a fan of cilantro or cannot find it, parsley provides a fresh, slightly peppery taste that works well in the dip.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add a similar heat to the dish, though it is spicier, so use it sparingly.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can provide a more robust and aromatic flavor compared to garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor profile.

• lime - Substitute with lemon: Lemon juice can be used in place of lime juice, offering a similar acidic brightness to the dip.

• Allow the corn dip to cool to room temperature before storing. This helps prevent condensation, which can make the dip watery.
• Transfer the Mexican street corn dip to an airtight container. Ensure the lid is tightly sealed to maintain freshness.
• Store the container in the refrigerator. The dip will stay fresh for up to 3-4 days.
• If you plan to freeze the dip, place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container with the date to keep track of its freshness.
• When ready to enjoy, thaw the corn dip in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the dip a good stir to reincorporate any separated ingredients.
• For the best texture and flavor, reheat the dip gently in a skillet over low heat or in the microwave. Add a splash of lime juice or a bit more mayonnaise if needed to refresh the flavors.
• Serve the reheated dip with tortilla chips or your favorite dippers, and enjoy the vibrant taste of Mexican street corn once again!

• Preheat your oven to 350°F. Transfer the Mexican Street Corn Dip to an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until it's heated through and bubbly.

• For a quicker option, use the microwave. Place the dip in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until it's warmed through.

• If you prefer a stovetop method, heat a skillet over medium heat. Add the dip and stir occasionally to ensure even heating. Cook for about 5-7 minutes, or until it's hot and ready to serve.

• To add a bit of freshness, sprinkle some extra cilantro and cotija cheese on top after reheating. A squeeze of lime juice can also brighten up the flavors.

• Skillet: A flat-bottomed pan used for cooking the corn until it is slightly charred.

• Tongs: Useful for turning the corn in the skillet to ensure even charring.

• Mixing bowl: A large bowl where you will combine the mayonnaise, cotija cheese, cilantro, chili powder, garlic powder, paprika, and lime juice.

• Measuring cups: Essential for accurately measuring the mayonnaise, cotija cheese, and other ingredients.

• Measuring spoons: Used to measure out the chili powder, garlic powder, and paprika.

• Juicer: Handy for extracting juice from the lime efficiently.

• Knife: Necessary for chopping the cilantro.

• Cutting board: Provides a safe surface for chopping the cilantro.

• Spatula: Helps in mixing the charred corn with the other ingredients in the mixing bowl.

• Serving bowl: Used to serve the finished dip.

• Tortilla chips: For serving the dip.

Use frozen corn: Save time by using frozen corn instead of fresh. It’s pre-shucked and can be charred directly from frozen.

Pre-mix spices: Combine the chili powder, garlic powder, and paprika in advance to streamline the process.

Pre-crumbled cheese: Purchase pre-crumbled cotija cheese to avoid the extra step of crumbling it yourself.

Chop cilantro ahead: Chop the cilantro in advance and store it in the fridge to save prep time.

Use bottled lime juice: Opt for bottled lime juice instead of juicing fresh limes to cut down on preparation time.