Mexican Street Corn Dip
Turn traditional Mexican Street Corn (aka Elote) into an amazing cold corn dip. Rich and creamy with smoky grilled corn, this tasty Mexican Street Corn dip is perfect for sharing. Just make sure you have enough chips!
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
½
bag Mission Strips Tortilla Chips -
2
ears of corn, husks and silk removed -
1
tbsp olive oil -
1
tsp chili powder -
4
oz brick-style plain cream cheese, softened -
⅓
cup mayonnaise -
⅓
cup sour cream -
¼
cup lime juice -
½
tsp ground cumin -
½
tsp each salt and pepper -
⅓
cup crumbled cotija cheese, divided -
¼
cup finely chopped fresh cilantro, divided -
1
jalapeño pepper, seeded and diced -
2
cloves garlic, minced -
¼
tsp smoked paprika
INSTRUCTIONS
-
Step 1: Grill Seasoned Corn
Preheat grill to medium-high heat; grease grate well. Brush corn with oil; season with chili powder. Grill for 15 to 20 minutes or until lightly charred and tender. Let cool completely. Slice corn kernels from cobs.
-
Step 2: Combine Ingredients
Using electric mixer, beat cream cheese, mayonnaise, sour cream, lime juice, cumin, and salt and pepper until smooth and blended. Stir in corn kernels, 1/4 cup of the cotija, 2 tbsp of the cilantro, jalapeño and garlic until combined.
-
Step 3: Garnish Dip
Garnish mexican street corn dip with remaining cotija, cilantro and smoked paprika. Serve with tortilla chips.