Grilled Street Corn Dip
Grilled Street Corn Dip is a great appetizer recipe, all the yumminess of elotes or Mexican street corn served as a dip!
Equipment
- Grill
Ingredients
- 6 to 8 ears corn on the cob shucked
- 1 red pepper
- 1 jalapeno pepper
- olive oil, kosher salt, pepper
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons chili powder (plus more to sprinkle over top)
- 1 teaspoon Tajin seasoning (plus more to sprinkle over top)
- 1 teaspoon garlic powder
- 1 cup crumbled cotija cheese (plus more to sprinkle over top)
- 1 cup chopped cilantro
- tortilla chips or Fritos Scoops for dipping
Instructions
- Put the corn, red bell pepper, and jalapeno on a tray. Brush all sides with olive oil and sprinkle with kosher salt and pepper.
- Set the grill to medium high and grill the corn, red bell pepper, and jalapeno for 10 to 12 minutes, turning a few times as they cook.
- Let the corn and peppers cool slightly. Cut the corn kernels off of the cob, remove the stems and seeds from the peppers and dice. Put in a large bowl.
- Add the mayo, sour cream, lime juice, chili powder, Tajin, garlic powder, cotija cheese, and cilantro. Stir until evenly mixed. Taste for seasoning and add more kosher salt, pepper, or Tajin if needed.
- Sprinkle more chili powder, Tajin, and cotija cheese over top and serve with tortilla chips or Fritos Scoops for dipping.