If I open a restaurant menu and see Mexican street corn listed as an option there is a 100% chance I’ll be ordering it for meal — it’s one of my favorites. I included a recipe for it in my cookbook, and a few years ago I made a dip-version of this dish for a dip potluck party I hosted (one of the most fun get-togethers I’ve ever thrown!). I thought I would resurrect the dish and give it a new twist, this time using fire-roasted corn which I always snag in the frozen food aisle at Trader Joe’s or Whole Foods. This version gets tons of flavor from the fire-roasted corn, spices and citrus, and the crumbly cotija cheese. You can make the corn dish and serve it as a dip, but I wanted to up the presentation game and spooned heaps of it into scoop-shaped chips for individual servings. These little corn bites practically disappeared when I made them, so make sure you pop a few in your mouth before you share them with guests — get the full recipe below:
- 2 Cups of Frozen Fire Roasted Corn
- 2 Tbsp. of Mayonnaise
- 1 Lime, juiced
- ½ Tsp. of Cumin
- ½ Tsp. of Chili Powder
- 3 Tbsp. of Cotija or Queso Fresco
- 2 Tbsp. of Scallions, chopped
- Salt and Pepper
- Scoop-shaped Tortilla chips
- In a small pan, warm the frozen corn for about 5 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
- Combine mayonnaise, lime juice, cumin, and chili powder in a bowl and stir until the ingredients are well incorporated.
- Toss the dressing with the cooled fire roasted corn until all of the pieces are evenly coated, then fold in the cotija cheese and scallions; season with salt and pepper and chill until ready to serve.
- Once you’re ready to serve, scoop about a tablespoon of the corn salad into each tortilla scoop (or serve alongside chips and let guests help themselves!)
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