With just a few ingredients, you can make a Mexican street corn dip full of earthy heat and vibrant flavor. Serve it piping hot straight from the skillet with plenty of chips!
Ingredients
2tablespoonsunsalted butter
2clovesgarlicminced
1smalljalapeno pepperseeded and diced, optional
1teaspoonchili powder
3cupscorn kernelsfresh, frozen, or canned
1chipotle pepper in ancho sauceseeded and diced
1/4cupGreek yogurt
1/4cupcrumbled Cotija cheese
generous handful chopped fresh cilantro leaves
juice of 1 lime
1/2teaspoonkosher salt
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Instructions
Melt butter in a large skillet over medium-high heat. Add garlic, jalapeno if using, and chili powder. Cook until fragrant, about 1 minute.
Add corn kernels and chopped chipotle. Stir to coat the corn evenly in butter, then let the corn cook for 3-4 minutes, until the bottoms of the kernels are slightly charred. Stir and let cook for another 4-6 minutes, stirring occasionally.
Remove the skillet from the heat. Stir in Greek yogurt, Cotija, cilantro, lime juice, and salt. Taste and add more salt as desired. Serve hot with chips, tortillas, or other dippers as desired.
Video
Notes
If you have a cast iron or other heavy-bottomed skillet, it makes it easier to get the slightly charred and blackened effect on the corn. You can also start with fire-roasted corn kernels, for a shortcut.
Cotija is available in many major grocery stores - we always buy large wedges from Trader Joe's - but feta or Parmesan make good substitutes if needed.