Summer means that corn is back in season and there’s nothing I love more–grilled corn is my favorite. While I love classic grilled corn, I’m always looking for ways to branch out. I’m a big fan of elotes and this Mexican corn dip is inspired by that Mexican staple. This isn’t authentic in the least but is super good, easy to make, and will be a big hit every time you serve it this summer!
Ingredients:
- 2 tablespoons chili powder
- 4 tablespoons extra virgin olive oil, divided
- 1 onion, chopped
- 3 ears grilled corn, kernels removed from the cob
- 3 cloves garlic, chopped
- Salt and black pepper, to taste
- ½ cup cream cheese
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 2 tablespoons fresh lime juice
- ¼ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- 3-4 finely chopped jalapeno
Instructions:
Grill the corn however you’re most comfortable. Some char is good. When the corn is cool enough, cut the kernals from the cob.
In a skillet, heat 3 tbsp olive oil over medium-high heat. Add the onion and garlic and cook until soft, around 3-4 minutes.
Heat the remaining olive oil in a separate skillet over medium heat. Add 2 teaspoons of chili powder, stir and turn off the flame.
In a bowl combine sour cream, cream cheese and mayonnaise, grilled corn kernels, salt pepper, jalapeno and lime juice and add to the skillet mix until well combined.
Taste and adjust the seasoning. Pour the mixture into a serving bowl, spoon the dip and drizzle the chili oil over the corn. Sprinkle feta cheese and cilantro on top and add any other garnishes.
Serve with tortilla chips and enjoy! This Mexican corn dip is so incredibly more-ish that you’ll be tempted to make it just for yourself (although it’s the perfect party food!). It’s light but hearty and great for those hot summer days.
Make this refreshing Brazilian lemonade to go with it!
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