Hot Mexican Street Corn Dip
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
8
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Calories
178 kcal
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Course
Appetizer, Condiments, Snacks
Hot Mexican Street Corn Dip
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This creamy Mexican street corn dip combines the bold flavours of traditional elote with creamy sauce and a spicy topping for the perfect party snack.
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Ingredients
- 2 tablespoons mayonnaise , or plain Greek yoghurt
- 1 tablespoon fresh lime juice , from 1 or 2 juicy lime
- 1 tablespoon extra virgin olive oil
- 1 onion , finely chopped
- 2 cups corn kernels*
- 2 cloves garlic , minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper , add more to taste or omit for a mild dip
- Salt and freshly ground black pepper , to taste
- ½ cup cream cheese , room temperature
- ⅓ cup sour cream
- ¾ cup crumbled feta , or crumbled cotija cheese
- 4 tablespoons salsa macha (optional) , or chilli crisp*
- Handful of fresh cilantro , roughly chopped
- 1 jalapeño chilli (optional) , thinly sliced
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Instructions
- Combine the mayonnaise (or Greek yoghurt) with lime juice and a pinch of salt in a small bowl and set aside.
- Heat a skillet over medium-high heat, then add the olive oil and spread it across the pan. Add the chopped onion and sauté, stirring occasionally, until translucent – about 5 minutes. Next, add the corn kernels, garlic, smoked paprika, cumin, and cayenne pepper. Season with a pinch of salt and freshly ground black pepper. Cook until the corn is tender, about 5 more minutes.
- Turn the heat down low, and stir in the cream cheese until smooth. Remove the skillet from the heat and stir in the sour cream. If the mixture is too thick, you can add a splash of milk or water. Taste and add more salt if needed.
- Serve the dip warm straight from the skillet, or transfer it to a serving dish. Drizzle with the lime mayo, sprinkle with the crumbled cheese, then spoon over the salsa macha. Finally, sprinkle with the fresh cilantro.
- Serve with tortilla chips for dipping.
Equipments used:
Notes
- If using fresh sweetcorn, slice the kernels from roughly 4 ears of corn. Or, use frozen corn kernels – no need to thaw them first, add them frozen and cook for a minute or so longer. You can even use canned corn – drained and rinsed.
- This is a simplified Mexican corn dip recipe adapted from Half Baked Harvest's Mexican Street Corn Dip.
- If using fresh sweetcorn, slice the kernels from roughly 4 ears of corn. Or, use frozen corn kernels – no need to thaw them first, add them frozen and cook for a minute or so longer. You can even use canned corn – drained and rinsed.
- If you don't have salsa matcha: Melt 4 tablespoons of butter in a skillet over medium heat. Remove from the heat and stir in a teaspoon of red pepper flakes, chilli flakes (like gochugaru), or smoked paprika (for a non-spicy version). Set the melted butter aside until needed.
- Refrigerate leftovers in an airtight container for 3 days. It's delicious when stirred into a pasta salad!
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
33mg
(11%)
Sodium
298mg
(12%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
626IU
(13%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 298mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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