I’m making this 10-ingredient corn dip for our Labor Day cookout. Impressed by Mexican avenue corn, it is creamy, zesty, and scrumptious—at all times successful!
I’ve one objective over Labor Day weekend: to get pleasure from ALL the summer season produce! Although fall is simply across the nook, tomatoes, zucchini, and my favourite—contemporary candy corn—are nonetheless in season, and I’m doing my greatest to take advantage of them whereas I can.
I’m planning a Labor Day cookout menu full of summer season veggies, and I’m kicking it off with this crowd-pleasing Mexican avenue corn dip. It’s impressed by the Mexican dish esquites, the off-the-cob model of elote. Creamy, tangy, spicy, and savory, it’s one among my all-time favourite appetizers!
Right here’s why I really like this Mexican avenue corn dip:
- It’s a corn celebration! You’ve in all probability realized that I really like contemporary candy corn. 🙂 This dip is bursting with the candy, crisp, and juicy kernels. Serve it with corn tortilla chips for double corn taste!
- The textures and flavors are superb. I coat the corn in a wealthy, zesty combination of Greek yogurt, mayo, and lime. The creamy/crunchy distinction is SO scrumptious! The flavors are unimaginable too—the corn is grilled, so it has a pleasant smoky undertone. Scallions add a savory kick, and jalapeños convey the warmth. Tangy Cotija cheese takes it all around the prime.
- You may prep it upfront. Serving a crowd? Don’t fear about assembling this dip on the final minute. It really tastes higher should you make it forward and provides the flavors an opportunity to mingle within the fridge. Be at liberty to prep it as much as a day upfront! Add garnishes like cilantro, sizzling sauce, and Cotija simply earlier than serving.
In case you’re on the lookout for a enjoyable, contemporary appetizer to serve this weekend, you possibly can’t go improper with this dip.
L&L reader Beth wrote, “I’ve been making this for the previous two years and it’s at all times a crowd pleaser.” Cece stated, “This was so darn good!”
Get the recipe:
Need to make this recipe? Listed below are a number of suggestions:
- No grill? No drawback. You may char the corn on the range as a substitute of grilling it. I do that on a regular basis—warmth a big, dry cast-iron skillet over medium-high warmth. When it’s sizzling, add as many ears of corn as will slot in a single layer and prepare dinner, rotating them as they char, till they’re flippantly charred on all sides. Every batch ought to take simply 7 to eight minutes, and the corn comes out scrumptious!
- Regulate the spice degree to style. Don’t let the phrase “spicy” scare you. In case you’re delicate to spice, you possibly can completely adapt this recipe to your tastes! I wish to prime it off with sizzling sauce, however that’s non-compulsory. It’s also possible to skip the jalapeño to cut back the warmth much more.
