This very traditional Mexican Corn Dip is one of the easiest and most delicious dips you could ever want to make. Its beautiful flavors are loosely based on those of Mexican street corn. We, quite simply, love it!!
I have never been to Mexico and I have never tasted real Mexican street corn, but I know delicious when I taste it! And so will you. This fabulously easy dip is bound to become as much of a favorite in your home as it is in mine!
To be honest, this is so incredibly delicious I could eat it with a spoon and skip the chips altogether. It is all that and more!
Not only is it beautifully moreish, but it is quite quick and easy to make. It uses simple ingredients that most people have in their homes for the most part. You can literally have this on the table and ready to eat in a quick time! Less than half an hour tops!
WHAT YOU NEED TO MAKE MEXICAN CORN DIP
There is nothing extraordinarily unusual needed to make this fabulous dip. It is simple ingredients put together in a most delicious way!
WHICH CORN IS BEST TO USE IN THIS DIP
Contrary to popular belief you don’t really need fresh corn to make this tasty dip! Fresh corn is not readily available all year round and here in the UK, we never have good tasting fresh corn! The great thing is that this delicious dip can be made with fresh or frozen and, as a last resort, canned.
FRESH CORN – If you are lucky enough to be able to use fresh corn, you will get the best flavor by grilling your corn over a grill, still in the husk. It will take 5 to 7 minutes; at which time you will really be able to smell the corn. Cut the kernels from the cobs using a serrated knife. Each cob of corn will give you about ¾ cup of corn, depending on the size of your ears of corn.
FROZEN CORN – The nice thing about frozen corn is that it usually has been flash-frozen, not too long after being picked from the fields. You can also get it in several varieties. Corn that has been properly frozen maintains all of its nutritional qualities. Once thawed it tastes the closest to fresh corn that you can get, as opposed to canned corn. You can also add it frozen to the skillet without thawing first. It will thaw as it cooks and gives you a nice char.
CANNED CORN – I would only use canned corn as my last option. You will still get a tasty dip, but it won’t be as delicious as it would have been if you had used fresh or frozen. Make sure you drain it really well before adding it to your skillet.
HINTS AND TIPS TO MAKE MEXICAN CORN DIP
1. Read through the recipe several times prior to the beginning. This will help to familiarise you with any ingredients you might need and you will have a chance to get in what you don’t already have.
2. Assemble all of your ingredients before you begin. This will help prevent you from leaving anything integral out of the recipe. Also if you have everything assembled and ready to go, the speed at which you can pull everything together will be greatly increased.
3. I have chosen to use fresh jalapeno peppers in this recipe. When dealing with fresh jalapenos it is helpful to wear gloves if you have them. Most of the heat in hot peppers is in the seeds and the ribs. If you are wanting to cut back on the heat, remove and discard both the ribs and the seeds prior to chopping them. If you have not worn gloves, wash your hands very carefully after preparing your jalapeno peppers and take great care not to touch your nose, face, or eyes. If you don’t have fresh jalapeno peppers, feel free to use drained, canned chopped jalapeno peppers.
4. Always use a good quality mayonnaise and be sure to use full fat mayonnaise. This will give you the best results and taste. They add things to low fat mayo to make it taste better, usually sugar. You don’t want this in your dip.
5. If you cannot get Cotija cheese, you can substitute Greek Feta cheese in its place. It is firm and dry in texture and very similar. It crumbles well and will not melt in the dip, much the same as Cotija.
6. Do use only fresh lime juice. It will give you the cleanest flavour.
HOW TO MAKE MEXICAN CORN DIP
Melt the butter in a skillet over medium-high heat just until it begins to foam.
Add the corn niblets, garlic, and chopped jalapeno.
Cook, stirring occasionally, until beginning to char on the edges. This will take about 8 to 10 minutes. Allow to cool slightly.
Stir in the mayonnaise, cheese, cilantro, chili powder, and lime juice.
Pour into a bowl for serving and pass the chips!
SUGGESTIONS FOR SERVING MEXICAN CORN DIP
Mexican corn dip makes for a beautiful appetizer or side dish. If you are having a Tex Mex inspired supper it goes great on the side along with your other Mexican-inspired dishes. It goes wonderfully with crisp tortilla chips as an appetizer or nibble for game nights or family get-togethers.
It is beautiful served just warm or at room temperature.
If you are looking for a hot-dip, feel free to stir in one cup of Jack, Cheddar cheese, or a Mexican cheese blend. Pour it all into a buttered baking dish and bake it in a moderate oven (375*F) for 20 to 25 minutes to melt the cheese and get everything bubbling.
Any leftovers (as if) are beautiful sandwiched between two tortillas with some grated cheese and toasted in an oiled pan to make quesadillas. Cut into wedges, and then serve with a nacho cheese dip or salsa!
Leftovers also make a great topping for Tacos!
No matter how you choose to enjoy this, on chips as an appetizer, cold with chips, or with additional cheese and baked in the oven, people are sure to enjoy this quick and easy dip! With chips or without, hot or cold, scattered over a taco or sandwiched in a quesadilla, prepare yourself to fall in love! Your life will never be the same!
Mexican Corn Dip Recipe
A delicious dip based on the ever popular Mexican street corn. Pass the chips!
Ingredients
- 2 TBS unsalted butter
- 4 cups of corn niblets (frozen, canned or roasted)
- 1 jalapeno pepper, seeded and minced
- 3 TBS good quality mayonnaise
- 2 TBS crumbled cotija cheese
- 2 TBS chopped fresh cilantro leaf
- ½ tsp chili powder
- 1 clove of garlic, peeled and minced
- The juice of one lime
Instructions
1. Melt the butter in a skillet over medium-high heat just until it begins to foam.
2. Add the corn niblets, garlic, and chopped jalapeno.
3. Cook, stirring occasionally, until beginning to char on the edges. This will take about 8 to 10 minutes.
4. Allow to cool slightly.
5. Stir in the mayonnaise, cheese, cilantro, chili powder, and lime juice.
6. Pour into a bowl for serving and pass the chips!
Nutrition Information:
Amount Per Serving: Calories: 220 per ¼ of recipe, excluding chips
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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