Being from the midwest, Michigan to be exact, I don’t pretend to be an expert in authentic Mexican food. However, corn season is in full swing, so it’s time to make use of all the fresh corn on the cob I can get my hands on. Turning some of those ears of corn into Mexican Street Corn is a no-brainer. What’s even better, is turning that street corn into a warm dip.
Ingredients used in Mexican Street Corn
- Corn- You can use fresh, frozen, or even canned corn for this recipe. I prefer to use whole ears of corn and char them on the grill or a grill pan because it adds an extra layer of flavor that is delicious.
- Cream Cheese- While cream cheese isn’t part of traditional Mexican Street Corn, it is the base for this dip that makes it extra creamy.
- Mayo and Sour Cream- I use a small amount of each because of the creamy texture and the tang.
- Chili Powder- This is where you can experiment with your flavor profile. Use regular chili powder, Tajin seasoning, or any brand of chili lime seasoning. Many different spice companies make this now, but the one from Watkins is my go-to.
- Cotija Cheese- This is the traditional cheese for Mexican Street Corn, however if you can’t find it you can substitute with feta or even fresh grated Parmesan.
- Cilantro- You either love it or you hate it. If you love it, it makes a great garnish. If you don’t, feel free to omit it.
Lets Make Street Corn Dip
- Remove husks and silk from ears of corn. Brush a grill pan with oil and char corn over medium high heat, about 6 minutes. If using frozen or canned corn, heat a skillet to medium high, lightly coat pan with oil and cook corn until charred to your liking.
- While corn is charring, add remaining ingredients, except cilantro to a crock pot on low heat.
- Once corn is charred, cool, cut off cob, and add to crock pot.
- Stir occasionally to combine ingredients and prevent cheese from burning.
- Serve warm with tortilla chips.
Mexican Street Corn Warm Dip
Equipment
- Crock Pot
Ingredients
- 3 Ears Corn on the Cob
- 2 Pkgs Cream Cheese
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- 1/3 cup Grated Cotija Cheese
- 1/3 cup Shredded Pepperjack Cheese
- 1 tbsp Chili Powder
- Fresh Cilantro optional
Instructions
- Remove the husks and silk from the ears of corn. Brush a grill pan lightly with oil and char over medium high heat, about 6 minutes.
- While corn is charring, add the remaining ingredients (except cilantro) to a crock pot on low heat.
- Once corn is charred, let the corn cool, cut the kernels off the cob and add to the crockpot.
- Stir occasionally to blend the ingredients and prevent the cheese from burning.
- Once warmed, serve with tortilla chips.
How To Serve Mexican Street Corn
Serve dip from warm crock pot with tortilla chips.
Add to your next Mexican food feast along side this homemade Restaurant Style Salsa.
Change it up and make a street corn salad like this recipe from Grillseeker.com.