I’m making this 10-ingredient corn dip for our Labor Day cookout. Impressed by Mexican avenue corn, it is creamy, zesty, and scrumptious—all the time a success!
I’ve one objective over Labor Day weekend: to get pleasure from ALL the summer time 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 full of summer time 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 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 high.
- You may prep it prematurely. Serving a crowd? Don’t fear about assembling this dip on the final minute. It truly tastes higher when you make it forward and provides the flavors an opportunity to mingle within the fridge. Be happy to prep it as much as a day prematurely! Add garnishes like cilantro, sizzling sauce, and Cotija simply earlier than serving.
When you’re on the lookout for a enjoyable, recent appetizer to serve this weekend, you possibly can’t go unsuitable with this dip.
L&L reader Beth wrote, “I’ve been making this for the previous two years and it’s all the time a crowd pleaser.” Cece mentioned, “This was so darn good!”
Get the recipe:
Need to make this recipe? Listed below are a number of suggestions:
- No grill? No downside. You may char the corn on the range as an alternative 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 calmly charred on all sides. Every batch ought to take simply 7 to eight minutes, and the corn comes out scrumptious!
- Alter the spice stage to style. Don’t let the phrase “spicy” scare you. When you’re delicate to spice, you possibly can completely adapt this recipe to your tastes! I wish to high it off with sizzling sauce, however that’s non-compulsory. You can even skip the jalapeño to scale back the warmth much more.