Fiesta Mexican Street Corn Dip

$- 4 ears of corn, husked and grilled - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise - 1 cup cotija cheese, crumbled - 1 jalapeño, seeded and finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 teaspoon chili powder - Salt and pepper to taste - Tortilla chips for serving You can replace cream cheese with Greek yogurt for a tangy taste. If you want a non-dairy option, try vegan cream cheese. For jalapeños, choose a mild pepper if you want less heat. You can also use roasted red peppers for a different flavor. {{ingredient_image_1}} To grill corn effectively, start with husked ears. Heat your grill to medium-high. Place the corn directly on the grill grates. Grill for about 10 minutes, turning it every few minutes. This helps achieve even cooking and a great char. Look for a light char on the kernels. Once done, let the corn cool for a few minutes. Then, cut the kernels off the cob and put them in a bowl. For the dip, you want a smooth and creamy texture. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix them well until smooth. You can use a hand mixer for ease. Next, add the grilled corn kernels. Include the crumbled cotija cheese, chopped jalapeño, cilantro, lime juice, and chili powder. Mix everything together until well combined. It’s important that the cream cheese is softened to avoid lumps. When it comes to serving, presentation matters. Use a colorful bowl for the dip. Sprinkle some extra cotija cheese on top for a nice touch. Surround the bowl with crispy tortilla chips. This not only looks good but invites guests to dig in. Serve the dip chilled for the best flavor. To adjust spices for your taste, start with less chili powder. You can always add more if you want heat. Adding lime juice gives a bright pop. You can also mix in smoked paprika for a deeper taste. Fresh herbs like cilantro add a delicious kick. Try adding parsley or even basil for a fun twist. The right creaminess makes the dip great. Use softened cream cheese and mix it well. This helps it blend smoothly with the sour cream and mayonnaise. You want it to be creamy but not too thick. Add more sour cream if you need it creamier. For texture, add chopped jalapeños and corn. This gives the dip a nice crunch. If the dip is too thick, add a splash of milk or more sour cream. Mix well to reach your desired consistency. If you want more flavor, add extra lime juice or spices. A bit more cotija cheese can also enhance the taste. Taste as you go, and adjust until it's just right. Pro Tips Grill Corn for Extra Flavor: Grilling the corn adds a delicious smoky flavor that enhances the dip. Make sure to turn the corn regularly for even charring. Use Fresh Ingredients: Fresh cilantro and lime juice will elevate the flavor of your dip. Avoid pre-packaged ingredients for the best taste. Adjust the Heat: If you prefer a milder dip, remove the seeds and membranes from the jalapeño. For more heat, include them or add a dash of hot sauce. Chill Before Serving: Allowing the dip to chill for at least 30 minutes helps the flavors meld together beautifully. Serve it cold for the best experience! {{image_2}} To spice things up, add extra jalapeños or hot sauce. If you love heat, use more jalapeños. You can also try other chilies, like serrano or habanero, for a different kick. This version will surely please those who crave bold flavors. You can make this dip vegan by swapping in vegan cream cheese and mayo. Look for brands that taste creamy and rich. You can also add more veggies, like diced bell peppers or corn. These add color and extra crunch to your dip. For a Southwest twist, mix in black beans for added texture and protein. You can also create a Mexican street corn-style dip by adding lime zest and smoked paprika. This gives the dip a unique taste that stands out at any gathering. To keep your Fiesta Mexican Street Corn Dip fresh, store it in an airtight container. This will lock in moisture and flavor. I recommend using glass containers as they are non-reactive and easy to clean. Make sure to cover the dip tightly with a lid. This helps prevent any odors from other foods in the fridge from affecting the taste. Yes, you can freeze Fiesta Mexican Street Corn Dip. However, the texture may change slightly. To freeze, place the dip in a freezer-safe container, leaving space for expansion. When you're ready to enjoy it, thaw it in the fridge overnight. For the best taste, reheat it gently on the stove or in the microwave. Stir well before serving to bring back its creamy texture. In the refrigerator, the dip lasts about 3 to 5 days. Keep an eye out for signs of spoilage like an off smell or discoloration. If the dip separates or the texture becomes grainy, it’s best to toss it. Always trust your senses; if it looks or smells off, don’t risk it. Enjoy your Fiesta Mexican Street Corn Dip fresh for the best flavor! Making Fiesta Mexican Street Corn Dip takes about 45 minutes in total. Here’s the breakdown: - Prep time: 15 minutes. This includes grilling the corn and mixing the ingredients. - Chill time: 30 minutes. Chilling helps blend the flavors and makes it taste better. Yes, you can make this dip ahead of time. It's a great party snack to prepare in advance. Here are some best practices: - Make it a day before: This dip tastes even better after sitting overnight. Just cover it well and chill in the fridge. - Avoid adding tortilla chips: Keep the chips separate until ready to serve. This keeps them crunchy. While tortilla chips are the classic choice, you can serve this dip with other fun dippers. Here are some ideas: - Veggies: Use bell peppers, cucumbers, or carrot sticks for a fresh crunch. - Pita chips: They add a nice flavor twist and pair well with the dip. - Mini tacos: Small corn tortillas can be filled with the dip for a tasty bite. For gatherings, try pairing the dip with grilled meats or a refreshing salad. This dip is versatile and brings a lively vibe to any snack table! This blog post covered everything you need to create a tasty Fiesta Mexican Street Corn Dip. We explored the essential ingredients, from grilled corn to cotija cheese. I shared tips on preparation, mixing, and serving. You learned handy tricks for flavor, texture, and storage. Plus, I offered variations to suit different tastes. Now, you can confidently make this dip for any occasion. Have fun experimenting with flavors! Enjoy a snack that everyone will love.$

Fiesta Mexican Street Corn Dip

A creamy and flavorful dip inspired by Mexican street corn, perfect for parties.

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Prep Time 15

Cook Time 10

Total Time 45

Course Appetizer

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

4 ears corn, husked and grilled
1 cup cream cheese, softened
0.5 cup sour cream
0.5 cup mayonnaise
1 cup cotija cheese, crumbled
1 whole jalapeño, seeded and finely chopped
0.25 cup fresh cilantro, chopped
1 whole lime, juiced
1 teaspoon chili powder
to taste salt and pepper
for serving tortilla chips

Instructions

Grill the corn until lightly charred, about 10 minutes, turning occasionally. Allow to cool slightly, then cut the kernels off the cob into a bowl.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and well blended.
Add the grilled corn kernels to the bowl along with the crumbled cotija cheese, chopped jalapeño, cilantro, lime juice, and chili powder.
Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
Transfer the dip to a serving dish and sprinkle a little extra cotija cheese on top for garnish.
Chill in the refrigerator for at least 30 minutes to let the flavors meld together before serving.

Notes

Serve chilled in a colorful bowl, garnished with additional cilantro, and surrounded by crispy tortilla chips for dipping.

Keyword corn, dip, Mexican