Mexican Street Corn Dip
This Mexican street corn dip takes everything great about elote: charred corn, jalapeño, lime, cheese, and turns it into a scoopable party dip. Ready in under 30 minutes.
Servings 6 cups
Calories 272kcal
Ingredients
- 4 large corn shucked
- 2 medium fresh jalapeños
- 2 teaspoons olive oil
- salt and black pepper
- 1 ¼ cups shredded Mexican-blend cheese (about 5 oz.)
- ⅔ cups mayonnaise
- ⅔ cups plain nonfat Greek yogurt
- ⅓ cup chopped scallions (about 2 scallions)
- 2 Tablespoons fresh lime juice
- 1 teaspoon chili powder
- ¾ teaspoon granulated garlic
- Tortilla chips, for serving
Instructions
- Preheat grill to medium-high. Brush grill grates with oil.
- Rub corn and jalapeños with olive oil; season with salt and pepper. Grill corn and jalapeños, uncovered, until kernels start to brown and soften, about 10 minutes.
- Cut kernels off cobs (you should have about 3 cups); transfer to a bowl. Dice jalapeños, remove seeds if desired; add to bowl with corn. Stir in cheese, mayonnaise, Greek yogurt, scallions, lime juice, chili powder, and granulated garlic.
- Serve dip with tortilla chips.
Notes
Percent Daily Values are based on a 2,000 calorie diet. Values are estimates based on the ingredients listed and don't include tortilla chips for serving.
Tips and Notes
- Buy your corn the day you plan to use it. Corn starts losing sweetness the moment it's cut from the stalk, so day-of is best. Look for ears with spot-free, moist cut ends.
- No grill? A grill pan or even a hot cast-iron skillet on the stovetop will char the corn and jalapeños just fine.
- Want more heat? Leave the jalapeño seeds in, or add a diced serrano.
- Let the dip sit for 10 minutes before serving. The flavors settle and it gets even better.
Nutrition
Serving: 1of 8 | Calories: 272kcal | Carbohydrates: 14g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 322mg