How many cups of corn are on a cob?

One medium-sized ear of corn yields about 1/2 cup of kernels. Four medium ears will yield about 2 cups, which is about equal to one 10-ounce bag of frozen corn.

Can I use canned corn instead of grilling fresh corn?

Yes, absolutely! Drain and pat the corn dry. In a large skillet on stovetop, melt 2 tablespoons butter over medium-high heat. Add kernels to the pan. Cook 8 to 10 minutes, stirring occasionally, until the corn is slightly charred.

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn if fresh corn is not available. Be sure to thaw and pat it dry before grilling to achieve a similar texture and flavor.

Mexican crema is not available. What can I use instead?

Use sour cream, or a mix of sour cream and mayonnaise. Or use Greek yogurt instead.

What can I substitute for cotija cheese?

Substitute it with feta cheese, queso fresco, goat cheese crumbles or Parmesan. Each cheese will bring a slightly different flavor, but all will work well in this recipe.

How long will Mexican street corn dip last in the fridge?

The dip can be stored in the fridge for up to 3 days. Keep it covered to maintain freshness. Note that the texture may change slightly upon refrigeration.

Can I freeze Mexican street corn dip?

It is not recommended. If you freeze the dip the texture of the dairy-based ingredients may change. This dip is best enjoyed fresh or refrigerated for just a short period.

Mexican Street Corn Dip | Easy Delicious Appetizer

Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears of corn*; 1 tablespoon corn oil (or vegetable oil); 1/2 cup Mexican crema (or sour cream); 2 tablespoons fresh lime juice; 1 teaspoon fresh lime zest; 1 teaspoon chili powder, or more to taste; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt, or to taste; 1/2 cup crumbled cotija cheese (or crumbled goat cheese), plus more for garnishing; 2 tablespoons fresh cilantro, chopped; 1 (4-ounce) can Ortega diced fire-roasted green chiles, optional

Mexican Street Corn Dip

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5 from 10 reviews

Author: Denay DeGuzman
Total Time: 25 Minutes
Yield: 2 Cups 1x

Description

This street corn dip is savory, well-textured and deeply delicious. It features authentic Mexican flavors and colors. Enjoy this appetizer with sturdy tortilla chips. Serve on Cinco de Mayo and all year long.

Ingredients

Units Scale

4 ears of corn*
1 tablespoon corn oil (or vegetable oil)
1/2 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon chili powder, or more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt, or to taste
1/2 cup crumbled cotija cheese (or crumbled goat cheese), plus more for garnishing
2 tablespoons fresh cilantro, chopped
1 (4-ounce) can Ortega diced fire-roasted green chiles, optional

FOR SERVING: Thick restaurant-style tortilla chips

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Instructions

RECIPE PREP: Shuck the ears of corn, removing the husks and the silk fibers. Here’s a trick for removing corn silk: brush the silk fibers away with a stiff-bristled vegetable brush or a new clean toothbrush.

Preheat an indoor grill pan (or outdoor grill) over medium-high heat. Brush the corn with oil on all sides. Grill 3 to 4 minutes per side, or until the corn is lightly charred. Remove from heat. Set ears of corn aside until they’re cool enough to handle.
In a large bowl, whisk together Mexican crema, lime juice, lime zest, chili powder, smoked paprika and sea salt. Slice the kernels off the cobs. Add the kernels, cotija cheese and cilantro to the crema mixture. Stir to combine.
If adding (optional) diced fire-roasted green chiles from a can, drain them well before folding them into the mixture. If you’d like to dial up the heat, and a few pinches cayenne pepper to taste.
Garnish the corn dip with a squeeze of lime, a sprinkling of chili powder or paprika, a bit of cotija cheese, and sliced jalapeños if desired. Serve with tortilla chips.

Equipment

Appetizer Dip Bowl

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Grill Pan

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Mixing Bowl

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Notes

*When fresh corn is out of season: Use 2 cups canned corn or frozen corn. In a large skillet on stovetop, melt 2 tablespoons butter over medium-high heat. Add corn kernels to the pan. Cook 8 to 10 minutes, stirring occasionally, until corn is slightly charred.

How to make this dip creamy: Add corn dip mixture to a food processor or high-speed blender. Add in 2 tablespoons mayonnaise and 2 tablespoons sour cream. Process until desired texture is reached. Transfer to a serving bowl. For additional flavor and texture, fold in shredded cheddar cheese.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Category: Appetizers
Method: Grilling
Cuisine: Mexican

Find it online: https://www.confettiandbliss.com/mexican-street-corn-dip/