Alright loyal followers, we know my obsession with Mexican street corn is nothing new at this point. We have the classic corn on the cob, the tacos and now a dip! I love a good party dip, it’s one of the most agreeable dishes you could bring to any get-together. My favorite part about this dip, it’s delicious served either cold or warm!
4 ears of corn, grilled or boiled
2 tbl mayo
1 tsp adobo sauce
Juice 1/2 lemon
1 tbl fresh jalapeño
1/4 teaspoon paprika
1/4 cup cotija or feta cheese
1/4 teaspoon garlic powder
1/4 cup fresh cilantro
Cut the kernels off 4 ears of cooked or grilled corn on the cob and set aside. Next, make your smoky garlic mayo. In a large bowl mix together mayonnaise, adobo sauce and garlic powder. Now stir in your corn, cheese, jalapeño and cilantro. Once combined, top with paprika and lemon juice and serve with tortilla chips.
This one is super easy, it’s a literal stir and go! An easy dip with a lot of flavor and a new different option for your next pot luck. Don’t let the adobo sauce scare you away, I use this stuff ALL the time. It can be found in the ethnic food aisle of your grocery store. It’s chipotles in adobo, and I like to pulse the entire can in my blender or food processor and then keep it stored in an air tight container in my fridge for easy use. It’ll last 3 months puréed in the fridge and make you all sorts of yummy recipes! I devoted an entire soup to how much I love the smoky spice flavor. Alright, back to the recipe at hand, who doesn’t love a vegetable based dip?! Like guacamole I feel less guilty about going to town on this corn dip!