EASY MEXICAN STREET CORN DIP
Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you'll eat!
Provided by Lovefoodies
Categories Tapas / Party Food
Time 20m
Number Of Ingredients 9
Steps:
- Brush a griddle or grill with a little bit of oil.
- Add the kernels and the corn on the cob (if using) and grill for around 5 to 6 minutes or until slightly charred.
- If using the corn on the cob cut out the kernels, leaving some clusters together. Save for later.
- In a bowl combine the charred corn kernels with the mayonnaise, sour cream, lime juice, cilantro, chili powder and salt and pepper to taste. Stir to combine.
- Serve and top with the cotija cheese and the corn kernel clusters you cut out from the cob.
- Served hot or crunchy cold
- You can also sprinkle chili powder on top.
Nutrition Facts : Calories 328 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 371 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MEXICAN STREET CORN DIP
Great use for sweet summer corn. Serve with tortilla chips.
Provided by Ashley Wellner's Kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
- Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g
MEXICAN STREET CORN DIP RECIPE BY TASTY
Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip
Provided by LALA
Categories Lunch
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
- Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
- Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
- Bake the dip for 30-40 minutes, until bubbling and hot.
- Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
- Serve warm with tortilla chips for dipping.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams
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!
Provided by Mission Foods
Categories Appetizers
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Garnish mexican street corn dip with remaining cotija, cilantro and smoked paprika. Serve with tortilla chips.
Nutrition Facts : Calories calories
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4.7/5 (11)Category AppetizersServings 6Total Time 10 mins
- BASE: Whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Season with garlic powder, salt, and ancho chili powder.
- EVERYTHING ELSE: Add the corn, cilantro, jalapeños, Cotija cheese and using a rubber spatula, stir to combine. Taste and adjust with additional seasonings as desired.
- SERVE: Allow to cool for several hours (it intensifies the flavors even more) or serve immediately along with tortilla chips.
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From purewow.com
2.8/5 Total Time 30 minsServings 6Calories 420 per serving
- In a medium pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Add the corn and sauté for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
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MEXICAN STREET CORN DIP | APPETIZER RECIPES | THE BEST ...
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Ratings 2Calories 166 per servingCategory Appetizer
- Place individual ears of corn on a sheet of foil. Drizzle with olive oil, a pinch each of salt, pepper, garlic powder, and chili powder. Squeeze about a teaspoon of lime juice over corn. Give the corn a rub with the oil and seasonings. Wrap in foil. Repeat with each ear of corn, wrapping each ear individually.
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MEXICAN STREET CORN DIP (2 WAYS!) - THE CHUNKY CHEF
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5/5 (7)Total Time 28 minsCategory AppetizerCalories 324 per serving
- Heat oil in large skillet over MED HIGH heat. Add corn and jalapeno to the skillet and spread into an even layer. Cook, without stirring, for about 3 minutes. Stir and cook another 2-3 minutes without stirring again. Set aside, off the heat.
- Before charring corn and jalapeno, preheat oven to 350°F and lightly grease an 8” cast iron skillet or similarly sized oven safe serving dish/skillet.
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MEXICAN STREET CORN DIP RECIPE - BIG BEAR'S WIFE
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Reviews 20Category DipCuisine AmericanEstimated Reading Time 6 mins
- Using an electric mixer, mix the cream cheese and creamy swiss together. Mix in the mayo and cheese.
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- Add 8 oz. softened cream cheese, 1/4 cup sour cream, 3 Tbsp. mayonnaise, 1 tsp. chili powder, 1/2 tsp. tajin seasoning, a pinch each of salt and pepper, lime zest, and cilantro to a bowl. If using garlic powder instead of paste, add that as well.Mix together until fully combined, then set aside.
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- Turn the heat to low and add the cream cheese mixture to the skillet with the corn. Mix until fully blended together.
THE BEST MEXICAN STREET CORN DIP - KARA LYDON
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3.5/5 (105)Category DipsCuisine MexicanTotal Time 18 mins
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- Preheat oven to 400F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.
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Reviews 2Estimated Reading Time 2 minsServings 12Total Time 10 mins
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5/5 (1)Total Time 20 minsCategory AppetizerCalories 258 per serving
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From recipegirl.com
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Category DipCalories 308 per serving
- Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
- Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 Tbl of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 tsp of salt and a pinch of pepper, stir and continue cooking until cooked through and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.
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