Mexican Street Corn Dip | Food Wishes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

To remove the kernels from the corn, place a ramekin or coffee cup upside down in a bowl.

Stand the corn up and hold the tip, carefully slicing straight down to remove the kernels.

Scrape the back of the knife down the cob to extract corn juice into the bowl.

Heat a generous amount of olive oil in a pan over medium-high heat.

Add the corn to the pan, pat it down into an even layer, and leave it alone until it starts to lightly brown and pop.

Stir the corn and add kosher salt, cayenne, black pepper, chili powder, oregano, and finely diced red onion.

Stir everything together and continue cooking for about 2 minutes, just to take off the raw edge of the corn.

Turn off the heat and let the corn mixture cool down in the pan.

In the same bowl used for the corn, add room temperature cream cheese, mayonnaise, sour cream, garlic powder, and finely grated cotija cheese.

Spatulate to cream everything together before adding the corn mixture.

Squeeze in the juice of at least one whole lime and add freshly chopped cilantro.

Mix everything until thoroughly combined.

Wrap the dip and chill it in the fridge for at least an hour, longer is better.

For optional garnish, heat avocado oil in a pan, add garlic cloves and sliced Fresno chili, and season with salt and smoked paprika.

Puree the mixture and strain it to make a garlicky Fresno chili oil.

Once the dip has chilled, transfer it to a serving platter or bowl.

Garnish with grated cotija cheese, optional garlic Fresno chili oil, diced Fresno chili, more red onion, and torn cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens