Chef John’s Mexican Street Corn Dip Recipe

Cook Time: 5 minutes

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Ingredients

This recipe yields 8 servings. Adjustments to ingredient amounts will scale automatically, but cooking times remain the same.

• 4 ears sweet corn
• 3 tablespoons olive oil
• 1 teaspoons kosher salt, or to taste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chili powder, or to taste
• 1/4 teaspoon dried oregano, preferably Mexican oregano
• 1/2 cup minced red onion, plus extra for garnish
• 4 ounces softened cream cheese
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/2 cup finely grated Mexican cotija cheese or Parmesan
• 1/4 teaspoon garlic powder
• Juice of 1 lime, plus extra to taste
• 1/3 cup chopped cilantro, plus extra for garnish

Optional: Garlic Fresno Chili Oil

• 1/2 cup avocado oil
• 2 cloves garlic, peeled
• 1 red Fresno chili, seeded and sliced
• 1 pinch salt
• 1/4 teaspoon smoked paprika

Directions

1. Slice the corn kernels off the cobs and place them into a bowl. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the corn and press it into an even layer. Let it cook for about 2 minutes without stirring, until it starts to brown and pop.
3. Add salt, cayenne, black pepper, chili powder, oregano, and red onion. Stir for about 2 minutes until the corn is cooked but still firm. Turn off the heat and allow the mixture to cool to room temperature.
4. In a separate bowl, combine cream cheese, mayonnaise, sour cream, cotija cheese, and garlic powder. Mix until smooth.
5. Add the cooled corn, lime juice, and cilantro to the creamy mixture. Stir until evenly blended. Cover and refrigerate for at least 1 hour.
6. For the garlic Fresno chili oil, blend avocado oil, garlic, Fresno chili, salt, and smoked paprika until smooth. Strain through a fine mesh sieve and reserve. Extra oil can be stored for future use.
7. When ready to serve, stir the chilled dip and adjust seasoning with extra lime juice or salt as needed. Transfer to a serving bowl, sprinkle with cotija cheese, drizzle 1-2 tablespoons of the chili oil, and garnish with red onion and cilantro.

Nutrition Facts (per serving)

• Calories: 412
• Total Fat: 39g (50% DV)
• Saturated Fat: 9g (46% DV)
• Cholesterol: 33mg (11% DV)
• Sodium: 552mg (24% DV)
• Total Carbohydrate: 14g (5% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 4g
• Protein: 5g (10% DV)
• Vitamin C: 20mg (23% DV)
• Calcium: 102mg (8% DV)
• Iron: 1mg (5% DV)
• Potassium: 239mg (5% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual daily values may vary. Nutrient information includes the full amount of garlic Fresno chili oil; actual consumption may differ.

History and Origins of Mexican Street Corn Dip

Mexican street corn dip is inspired by the traditional Mexican snack elote, which has been enjoyed in Mexico for centuries. Street vendors in Mexico first popularized elote as a grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, lime juice, and cilantro. The dip version emerged more recently as a convenient, shareable adaptation for parties and gatherings, translating the bold flavors of grilled corn into a creamy, scoopable form. Chef Johns rendition transforms this classic into a modern appetizer that captures the essence of authentic Mexican street food.

Regional Characteristics

While elote is common throughout Mexico, regional variations influence the flavors of the dip. In central Mexico, cotija cheese is the staple, whereas in northern regions, queso fresco may replace it. The amount of chili and lime can vary depending on local preferences, with southern regions favoring a spicier and tangier profile. Chef Johns recipe blends these influences into a balanced dip, combining roasted corn, red onions, and a creamy base with a touch of fresh lime and cilantro, creating a dish that is both faithful to Mexican culinary tradition and adaptable for American kitchens.

How It Differs from Similar Dishes

Unlike standard corn salads or creamy corn casseroles, Mexican street corn dip emphasizes the charred, roasted flavor of corn, reminiscent of grilled elote. The combination of mayonnaise, sour cream, and cream cheese gives it a richer, smoother texture than traditional corn salads. The addition of garlic Fresno chili oil adds a layer of complexity and heat that distinguishes it from milder corn-based dips. Its not just a dip but a flavorful, multi-dimensional reinterpretation of a street food classic.

Typical Serving Context

This dip is usually served as an appetizer at casual gatherings, summer parties, or game day events. It pairs perfectly with tortilla chips, fresh vegetables, or even as a topping for tacos and grilled meats. Its crowd-pleasing texture and vibrant flavor make it a popular choice for potlucks and family dinners, where its often the first dish to disappear.

Interesting Facts

• Street corn dip is considered a modern evolution of elote, transforming a handheld snack into a communal dish.
• The dip maintains the traditional Mexican flavors of cotija cheese, chili powder, and lime, making it an authentic taste experience even outside Mexico.
• Garlic Fresno chili oil, as used in Chef Johns recipe, can be stored and reused to enhance other dishes, making it a versatile addition to any kitchen.
• In Mexico, street corn is often enjoyed at festivals and outdoor markets, showing its cultural significance as more than just a snack.
• Its creamy texture and roasted corn flavor make it adaptable to both vegetarian and non-vegetarian diets, depending on what its paired with.

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