Mexican Street Corn Dip.
Roasted Corn Dip With Sour Cream, Lime, Cojita Cheese & Jalapeño.
Mexican street corn is a type of street food that is popular in Mexico and throughout the US. The dish typically consists of corn on the cob coated in mayonnaise or sour cream, cheese, salt, lime and other seasonings. I wanted to make this for our recent housewarming party, but since corn on the cob can be difficult and messy to eat, I decided to take the main ingredients of Mexican street corn and turn it into a dip for easy eating. Luckily, the concept worked and the dip turned out delicious. It retained the same flavors and feel of street corn and tasted great with corn chips.
- 32 oz frozen sweet corn, thawed
- 1/2 cup sour cream
- 1/3 cup grated or crumbled cojita cheese
- 2 limes, juiced
- 1/4 cup mild pickled jalapeño slices, chopped
- sea salt, to taste
- smoked paprika
- 2 tbsp olive oil
- corn or tortilla chips
Begin by roasting the corn. Spread the thawed corn out evenly on a large baking sheet and drizzle the olive oil over top along with a dash of sea salt and a light dusting of smoked paprika. Cook in a 400 degree oven for 30 minutes. Once cooked, put the roasted corn into a large mixing bowl and set aside to cool.
Once the corn has cooled to room temperature, add the sour cream, lime juice, chopped jalapeño, cojita cheese and season with another dash of smoked paprika and sea salt. Mix well to combine. When serving, top with a little sprinkling of paprika and cojita cheese and serve corn or tortilla chips.