Mexican Street Corn Dip
The perfect summer dip that is creamy, crunchy, spicy and slightly sweet from the corn. This is sure to be a crowd pleaser.
It’s sweet corn season here in Michigan! Don’t get me wrong, I love the traditional grilled corn on the cob with butter and salt just as much as the next person, but I also really love this dip. It’s so quick and easy to make and can act as a dip, topping on a taco or salad, or just eat it on its own! It has all the elements you want in a dip. Creamy, crunchy, spicy and slightly sweet from the fresh corn. I love cooking with in-season produce, and Michigan has a huge selection during the summer months, so I am taking advantage while it lasts. This dip is sure to be a crowd pleaser, and it’s super easy to double the recipe if you want to make a larger batch.
- 2 ears of corn, or about 1 ½ cups canned corn
- 1/4 cup chopped red onion
- 2 green onion stalks
- 1/2 jalapeño, chopped
- 1/4 cup cotija cheese or feta cheese
- 1/4 cup Nonfat Greek yogurt
- 1/2 tbsp mayo
- 2 tbsp grated parmesan cheese
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 tbsp Trader Joe’s Everything but the Elote seasoning (see notes)
- 1/2 tbsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/8 tsp cayenne pepper
- Salt and Pepper to taste
- Heat a cast iron skillet or a non-stick pan to medium heat and spray with cooking spray.
- Cut the corn kernels from the corn and add to the heated pan. Cook for about 5 minutes until heated through and char marks begin to show.
- Let the corn cool in the refrigerator for about 20 minutes.
- While the corn is cooling, chop up the red onion, jalapeño, green onion, and cilantro.
- Add all the ingredients to a bowl and mix to combine.
- Serve with tortilla chips, on top of your favorite tacos, or eat as is!
- If you don’t have the Everything but the Elote seasoning from Trader Joe’s or have access to it, simply leave it out. I would then suggest adding about ½ tsp cumin in replacement.