I waited to pick my dip recipes until after I saw what all of the other guests were bringing to the dip-potluck party so I could fill-in-the-blanks with some recipes that would be a little different. We had one avocado-yogurt dip that was close to guacamole, but no one had jumped on a salsa or a Mexican dip so I took that category as inspiration and got brainstorming. I knew I wanted to update the Mexican dip category so I mentally scrolled through the menu items at my favorite Mexican joint and we always order a side of Mexican Street Corn (because, hello, delicious). Taking the corn off the cob and adding in a bit more lime juice and it was simple enough to translate that dish into a sweet and spicy Mexican Street Corn dip. The recipe is easy, and I know will taste great in warmer months when we can get fresh local corn and char it on the grill, but cooking in a skillet did the trick too. It tastes great with tortilla chips; I paired it with Food Should Taste Good jalapeño chips because the subtle spice is a nice kick to complement the cool flavors of the corn and cotija cheese (plus they’re gluten free and all-natural, everybody wins!). This dip is definitely going to be a summer-time favorite, and a great warm-weather swap out for a classic Mexican dip. Full recipe below:
- 2 tablespoons butter
- 4-5 ears fresh corn
- 3 tablespoons mayonnaise
- 3 tablespoons cotija cheese
- 3 tablespoons scallions or chives
- ½ teaspoon chili and cayenne powder, each
- 1 clove garlic, minced
- ½ shallot, minced
- 1 small tomato, diced
- Juice of 1 lime
- Melt butter in a skillet and add corn kernels until cooked through and slightly charred. Let cool and transfer to a bowl. Combine with mayonnaise, cotija, scallions, spices, tomato and lime juice. Chill before serving.
Please note: This post was created in partnership with Food Should Taste Good, all opinions and recipes are my own.