When I made Mexican Street Corn Dip it was gone the first 45 minutes of the party! It’s an amazing appetizer!!! Roasted corn is mixed with all the great flavors of Mexican street corn in a dip!
The other day we had some friends over for dinner. My friend TJ had a birthday and her husband conspired with her parents to orchestrate a surprise visit. While they were still in town we had them all over for dinner. They’re great! We love getting to visit with them when they make it into town. Anytime I have people over I usually use it as an excuse to turn them into guinea pigs for new recipes. This visit I made Mexican Street Corn Dip. You guys, I struck gold with this recipe!!! Everyone loved it. At one point we were all in the kitchen and I realized they were all crowded on the other side of the room from the dip. I thought, “this can’t be good” but they told me they couldn’t stop eating it if they were close. Eventually we all made our way outside and the dip was gone almost immediately!!! I think it was 45 minutes from the time they all got to the house to the time the bottom of the bowl was hit! That’s a good dip!!! I promised Audrey I’d get the recipe up fast so she could make it at home soon, so here I am. 🙂
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I made Mexican Street Corn Dip with corn that I roasted on the grill. If you don’t have a grill or the time to do this step you could cook the corn kernels in a dry pan on the stove. Just pour 3 cups of corn kernels into a dry pan over medium high heat and stir occasionally so that the kernels darken. This dip is so amazing I’m going to be making it all summer long. You could even make it a day ahead of the party to save yourself some work so it’s pretty amazing!
Ingredients
- 3 ears of corn
- 1/4 cup mayo
- 4 oz. cream cheese softened
- 1/4 tsp cayenne pepper
- 4 oz. cotija cheese crumbled
- 1/2 cup cilantro chopped
Instructions
- roast the corn on the grill until just blackened on all sides
- remove from the grill and allow to cool so that you can handle it
- cut the corn kernels from the cob and set aside
- in a mixing bowl whisk the cream cheese and mayo together until smooth
- stir in the cayenne pepper and cotija cheese
- fold in the corn kernels and cilantro
- place in a serving bowl and place in the fridge until ready to serve
- enjoy!
Notes
Just pour 3 cups of corn kernels into a dry pan over medium high heat and stir occasionally so that the kernels darken. This dip is so amazing I'm going to be making it all summer long. You could even make it a day ahead of the party to save yourself some work so it's pretty amazing!
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Kris says
May 22, 2015 at 1:59 pmThis recipe sounds amazing but is there a substitute for Cotija cheese that I can use? I can’t find it locally.
Julie K says
May 27, 2015 at 7:47 amHi Kris! You could substitute Queso Fresco or any other mild cheese you prefer, like cheddar.
Audrey Kelly says
May 22, 2015 at 8:50 pmAubrey,
I can’t wait to make this dip. It’s definitely my favorite of all my dip recipes and my first attempt to make it will be this Memorial Day weekend for my neighbors. Thanks for posting it so quickly. It’s always fun to try your new creations!
Barb Mohr says
May 25, 2015 at 5:40 amWhat is cotinga cheese? Could something else be used?
Julie K says
May 27, 2015 at 7:44 amCotija cheese could also be substituted for Queso Fresco or any other mild cheese you like (such as cheddar).