Mexican Street Corn Dip
A wonderful summer appetizer is Mexican Street Corn Dip. This spicy, creamy, and chunky dip will be reminiscent of street corn found in Mexican (aka Elote
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Skillet
- Wooden spoon
- Spatula
- Serving bowl
- Grill
- Grill pan
- Whisk
- Oven
- Stove
- Kitchen scale
- Microplane
- Colander
- Paper towel
Ingredients
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1/2-2 tsp cayenne pepper, to your taste
- 2 tbsps extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt
- black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tbsp unsalted butter
- 1/3 cup olive oil mayo or use plain Greek yogurt
- 2 tbsp fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
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