This Mexican corn dip combines grilled corn, creamy feta cheese, Greek yogurt, bitter cream, freshly squeezed lime juice, cilantro, and Southwestern flavors! It is assured to be successful at summer season events, cookouts, and potlucks. It is similar to Elote or Mexican road corn however in a handy creamy dip kind.
Mexican road corn became a creamy dip!
As scrumptious as it’s, consuming grilled corn on the cob (reminiscent of Elote or Mexican road corn) will be messy and a little bit of a problem—the corn can get caught in your enamel and the sauce may drip in your garments! Personally, I all the time go for reducing the corn off the cob—no mess, all the flavour! This dip tastes similar to Mexican road corn however in a handy dip kind. You need to use tortilla chips, crackers, pita bread, and even silverware for dipping permitting you to get pleasure from these irresistible and acquainted flavors with out the effort. One other factor that I really like about this recipe? Conventional Mexican road corn typically consists of mayonnaise and butter, however this recipe opts for extra flavorful and more healthy elements like feta cheese, Greek yogurt, and bitter cream. No mayo and no butter right here! Serve it with tortilla chips, potato chips, crackers, and even grilled veggies! Preserve it refrigerated and it solely will get higher the subsequent day! Pair it with Mexican road corn pasta salad or with cilantro-lime hen and corn.
Why you will adore it
- Good for Meal Prep and Making Forward. This dip shops nicely within the fridge and really improves in taste the subsequent day. The elements like feta cheese, Greek yogurt, and bitter cream are secure and keep their freshness when refrigerated. Nice for summer season gatherings like events, potlucks, picnics, and cookouts as a result of you possibly can put together it forward of time.
- Eye-Catching Presentation. Its vibrant yellow coloration and interesting texture of the Mexican road corn dip are certain to attract consideration and appetites at any summer season cookout or gathering!
- Yr-Spherical Appetizer. Whereas my recipe makes use of grilled contemporary corn, you can also make it with boiled corn or canned corn, making it a go-to dip that may be loved any time of 12 months.
Substances you want
- Recent Corn on the Cob. I grilled for optimum taste. Use 3 ears of corn. You may as well use boiled or canned corn.
- Feta Cheese. Go for a block of feta cheese (vs pre-crumbled) for higher mixing within the meals processor.
- Greek Yogurt. I used low-fat plain Greek yogurt, however any plain Greek yogurt will work—whether or not fat-free or entire milk.
- Bitter Cream. I all the time use full-fat bitter cream for the most effective taste.
- Chili Powder provides warmth and enhances the general taste profile of the dip.
- Olive Oil is for sautéing the grilled corn seasoned with chili powder.
- Recent Limes are important for squeezing contemporary lime juice into the dip and garnish.
- Recent Cilantro provides a burst of contemporary taste and enhances the presentation of the dip.
Tips on how to make Mexican Avenue Corn Dip
This recipe was tremendous straightforward to make. Right here is an outline, extra particulars are within the recipe card under, on the backside of this put up.
1) I began by grilling 3 ears of corn on the grill (it’s also possible to skip the grill and boil the corn in a big pot of water as a substitute). When the grilled/cooked corn is cool sufficient to deal with, slice off cooked corn kernels with the knife.
2) I then cooked grilled corn kernels in a skillet with some olive oil and chili powder for two minutes. I put aside ⅓ of the corn in a bowl and added extra seasoning to it.
3) Subsequent, I whipped up feta by mixing bitter cream, Greek yogurt, and a lot of the feta till easy in a meals processor.
4) I combined this creamy combination into the skillet with the remainder of the corn (off warmth) and added some lime juice.
5) Lastly, I topped the dip with the reserved corn, the remaining crumbled feta, chopped cilantro, and lime slices.
6) You possibly can serve the dip in a bowl or proper from the skillet with tortilla chips, crackers, pita bread, or veggies.
What’s Mexican road corn?
- Mexican Avenue Corn is often grilled and coated with butter, mayonnaise, Cotija cheese, and cayenne pepper. Additionally it is referred to as Mexican corn on the cob (Elote).
- On this recipe, you possibly can both grill the corn, or, to make it tremendous straightforward, boil the corn on the cob in a pot of water. Should you’re in a time crunch, use canned corn kernels – drained.
Do it’s a must to use contemporary corn?
Because it’s summer season and contemporary corn is in season, utilizing the freshest corn will provide you with the most effective taste. At different occasions of the 12 months, you should utilize drained canned corn or thawed frozen corn.
Tips on how to grill the corn on the cob
Grilling corn is tremendous straightforward and takes no time!
- First, preheat your outside grill to medium-high warmth.
- Put together the corn. Peel the husks and take away the silks.
- Then, brush corn with olive oil, salt, and pepper throughout. I used 3 ears of corn on the cob.
- Grill till calmly charred for about 10 or quarter-hour (relying in your grill). Rotate the corn regularly whereas grilling.
Tips on how to boil corn on the cob
The best approach to cook dinner corn is to easily boil it in water.
- Convey a pot of water to boil.
- Add the corn ears and boil for about 5 minutes.
- Drain and let the corn cool.
- As soon as the corn is cooled, minimize the corn off the cob utilizing a knife.
What cheese can you employ?
- To make genuine Mexican Avenue Corn, it’s a must to use Cotija cheese. Cotija cheese is a tough milk cheese that may be very salty, with a powerful taste. It is a fairly agency cheese and is ideal for grating over corn. It is tremendous tasty!
- Or, use Feta cheese as a substitute – which is what I did on this recipe. I truly favored it higher because it’s creamier than Cotija and blends completely with the opposite elements.
What are you able to substitute for Greek yogurt?
You need to use common plain yogurt, mayo, bitter cream, or a combo of all these elements.
Add-ins and variations
This recipe shouldn’t be solely ridiculously straightforward to make, but in addition fairly versatile with so many doable variations. Gown up Mexican road corn dip with these scrumptious additions:
- Add different veggies, reminiscent of halved cherry tomatoes, chopped tomatoes, and chopped contemporary or roasted bell peppers.
- Add canned black beans. Rinse them beneath chilly water till water runs clear, drain, and stir them in!
- Add cooked bacon. Chop it up finely and blend it in or sprinkle on prime.
- Combine in cooked chorizo. That may take your dip to the subsequent stage!
- Add cooked hen. Chop it or shred it and stir it in.
- Toppings embrace contemporary cilantro, chopped inexperienced onions, chopped avocado, pico de gallo, or chives as garnish.
Are you able to make it forward?
Sure, this recipe will be made as much as a day prematurely, refrigerated, after which served barely warmed up or at room temperature.
Storage and reheating suggestions
- Fridge. Refrigerate the Mexican road corn dip in an air-tight container for as much as 4 days.
- Serve it barely warmed or at room temperature.
- Heat it up within the microwave oven on low setting, if desired.
- I don’t advocate freezing this dip as it’s made with dairy elements which don’t freeze nicely.
What to serve with it
You possibly can serve the Mexican road corn dip in a bowl or proper from the skillet with tortilla chips, crackers, pita bread, or veggies. Nonetheless, this corn dip isn’t just a incredible occasion appetizer but in addition an excellent starter for a scrumptious Mexican-inspired dinner. Should you’re searching for predominant dishes to pair with it, listed below are my suggestions:
- Mexican Avenue Corn Pasta Salad
- Cilantro-Lime and Black Bean Shrimp and Rice
- Tacky Fajita Rooster Bake with Bell Peppers
- Mexican Rooster Pasta
- Mexican Avenue Corn Black Bean Rooster Bake
- The Greatest Shrimp Fajita Bowls
Mexican Corn Dip
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Substances
- 3 ears corn grilled, cooked, or boiled
- 3 tablespoons olive oil divided
- 2 teaspoons chili powder divided
- 7 oz feta cheese block divided
- 1 cup Greek yogurt
- ½ cup bitter cream
- 2 tablespoons freshly squeezed lime juice
- ½ bunch contemporary cilantro chopped
- 1 entire lime sliced
Directions
Cook dinner the corn:
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Lay every ear of grilled (or cooked) corn flat on a reducing board. Slice off the kernels with a knife.
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In a skillet, cook dinner the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium warmth for two minutes to infuse them with olive oil and seasoning.
Season the reserved corn:
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Take away ⅓ of the corn from the skillet and place it in a small bowl. Add 1 extra tablespoon of olive oil and a further ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir every part nicely to mix.
Put together the creamy base:
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In a meals processor, whip collectively bitter cream, Greek yogurt, and â…” of feta cheese (reserving the remainder for later) on excessive pace till very easy.
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Add the whipped feta combination to the skillet with the remaining â…” of corn (off warmth).
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Add 2 tablespoons of freshly squeezed lime juice and stir nicely. Add extra lime juice if desired.
Meeting:
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Pour the dip into a big serving bowl. Alternatively, go away the dip within the skillet and serve it as is.
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Organize the reserved â…“ of corn on prime, drizzling the chili olive oil juices round.
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High with the remaining crumbled feta, chopped contemporary cilantro, and lime slices. Sprinkle chili powder on prime.
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Serve Mexican Avenue Corn Dip with tortilla chips, crackers, pita bread, or greens.
Vitamin
