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!
fresh, frozen, or canned
optional
diced
diced
grated
fresh
crumbled
juice of
Finely dice the red onion and jalapeƱo. Roughly chop the fresh coriander. Grate the garlic clove.
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.
Transfer the cooked corn to a large mixing bowl and let it cool for 10 minutes.
Once the corn has cooled, add the diced red onion, diced jalapeƱo, 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 the Mexican Street Corn Dip chilled with tortilla chips or as a side dish.
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 jalapeƱo 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.