| Grilled Mexican Street Corn Dip |
Author: Nicole
Ingredients
- 3 cups fresh corn kernels (4 corn cobs) (see Notes)
- 2 medium jalapeño peppers (see Notes)
- 3 tablespoons full fat mayonnaise
- 3 tablespoons full fat sour cream or plain Greek yogurt
- Zest and juice from one small lime
- 2 medium garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon Kosher salt
- ½ cup crumbled or grated cotija cheese, divided (see Notes)
- 2 tablespoons chopped cilantro, divided
- Serve with tortilla chips
Instructions
- Preheat a gas grill on medium.
- Remove fresh corn from husks. Place corn and jalapeño peppers on the grill. Grill for about 10 minutes, turning frequently so all sides of the corn are slightly charred, and peppers are blistered and browned (they may take less time). Remove from heat and let cool.
- Once the corn is cool enough to handle, hold a corn cob upright in a medium bowl and remove kernels from the cob using a small paring knife. (Hopefully most of the corn goes into the bowl.)
- On a cutting board, cut off the tops of the jalapeño peppers. Cut lengthwise and remove seeds. Chop finely and add to the bowl with the corn.
- In a small bowl, stir mayonnaise, sour cream or Greek yogurt, lime zest, lime juice, garlic, chili powder and Kosher salt.
- Stir in half the cotija cheese and three quarters cilantro.
- Stir the mayonnaise mixture into the corn.
- Transfer to a flat serving bowl or small platter.
- Sprinkle the remaining cotija cheese and cilantro on top.
- Refrigerate until ready to serve. Remove from the refrigerator about 30 minutes prior to serving. Can be prepared the day before serving.
- Serve with tortilla chips.
Notes
* 1 corn cob equals about ¾ cup of corn kernels. You can use frozen corn in this recipe if corn isn’t in season. Cook corn prior to making dip.
* If you’re not grilling the corn, it’s fine to simply mince fresh jalapeño peppers – you do not need to grill them.
* I found it difficult to crumble the cotija cheese, so I used the medium side of a box grater and it worked perfectly. I love my Cuisipro 4 Sided Box Grater– it’s by far the best box grater I have used. You could also use a medium microplane. If you are unable to find cotija, you can substitute crumbled feta.
* If you’re not grilling the corn, it’s fine to simply mince fresh jalapeño peppers – you do not need to grill them.
* I found it difficult to crumble the cotija cheese, so I used the medium side of a box grater and it worked perfectly. I love my Cuisipro 4 Sided Box Grater– it’s by far the best box grater I have used. You could also use a medium microplane. If you are unable to find cotija, you can substitute crumbled feta.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-mexican-street-corn-dip/