Mexican Street Corn Dip
Get ready to dive into this irresistible Mexican Street Corn Dip! Bursting with fresh corn, zesty lime, and a hint of spice, this dip is the ultimate crowd-pleaser for any summer gathering. The vibrant flavours and creamy texture will have everyone coming back for more!
Ingredients
corns300 gfresh, frozen, or canned
smoked paprika2 tsp
salt1 pinch
black pepper1 pinch
ground cayenne pepper0.3 tspoptional
red onion0.4 wholediced
jalapeño1 wholediced
garlic clove1 clovegrated
coriander15 gfresh
mayonnaise60 g
greek yoghurt4 tbsp
feta cheese60 gcrumbled
lime1 wholejuice of
extra virgin olive oil2 tbsp
Instructions
Chef's Tips
For an extra smoky flavour, you can grill or char the fresh corn cobs before cutting off the kernels.
If you prefer a spicier dip, leave some of the seeds in the jalapeño or add a pinch more cayenne pepper.
This dip can be made a few hours in advance and stored in the refrigerator to allow the flavours to meld, making it even more delicious.
Prepare the vegetables
Finely dice the red onion and jalapeño. Roughly chop the fresh coriander. Grate the garlic clove.
Cook the corn
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the corn (if using fresh corn, cut it off the cob first). Season with smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook, stirring frequently, for 10 minutes until the corn starts to caramelise and brown slightly.
Cool the corn
Transfer the cooked corn to a large mixing bowl and let it cool for 10 minutes.
Combine ingredients
Once the corn has cooled, add the diced red onion, diced jalapeño, grated garlic, chopped coriander, mayonnaise, Greek yoghurt, crumbled feta cheese, and the juice of one lime to the bowl. Toss all the ingredients together until well combined.
Serve
Serve the Mexican Street Corn Dip chilled with tortilla chips or as a side dish.
