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 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—recent 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 certainly one of 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 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 unbelievable too—the corn is grilled, so it has a pleasant smoky undertone. Scallions add a savory kick, and jalapeños carry the warmth. Tangy Cotija cheese takes it all around the prime.
- 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 at liberty to prep it as much as a day prematurely! Add garnishes like cilantro, scorching sauce, and Cotija simply earlier than serving.
If you happen to’re on the lookout for a enjoyable, recent appetizer to serve this weekend, you’ll be able to’t go incorrect 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 couple of suggestions:
- No grill? No downside. 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 flippantly charred on all sides. Every batch ought to take simply 7 to eight minutes, and the corn comes out scrumptious!
- Modify the spice stage to style. Don’t let the phrase “spicy” scare you. If you happen to’re delicate to spice, you’ll be able to completely adapt this recipe to your tastes! I wish to prime it off with scorching sauce, however that’s non-compulsory. You may also skip the jalapeño to cut back the warmth much more.
