I’m making this 10-ingredient corn dip for our Labor Day cookout. Impressed by Mexican road corn, it is creamy, zesty, and scrumptious—at all times a success!
I’ve one purpose 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—recent candy corn—are nonetheless in season, and I’m doing my finest to profit from them whereas I can.
I’m planning a Labor Day cookout menu filled with summer season veggies, and I’m kicking it off with this crowd-pleasing Mexican road 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 in every of my all-time favourite appetizers!
Right here’s why I really like this Mexican road corn dip:
- It’s a corn celebration! You’ve in all probability realized that I really like recent 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 wonderful. 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 unbelievable 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 everywhere in 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, scorching sauce, and Cotija simply earlier than serving.
In case you’re searching for a enjoyable, recent appetizer to serve this weekend, you’ll be able to’t go mistaken 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 mentioned, “This was so darn good!”
Get the recipe:
Wish 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 scorching, add as many ears of corn as will slot in a single layer and prepare dinner, rotating them as they char, till they’re calmly 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’ll be able to completely adapt this recipe to your tastes! I prefer to prime it off with scorching sauce, however that’s non-compulsory. You can too skip the jalapeño to scale back the warmth much more.
