Mexican Street Corn Dip
From Chilliwack to Chiapas, nothing says summer like fresh corn. Take this Mexican vacay inspired dip to your next backyard BBQ and it’ll be a guaranteed crowd pleaser. Offer Ole Cocktail Tequila Variety Pack or Modelo Especial beer for a great drink pairing.Ingredients
Serves a fiesta-sized bowl
BASE LAYER
12 oz (340 g) cream cheese, room temperature
¾ cup (180 ml) sour cream
⅓ cup (80 ml) mayonnaise
1½ tbsp (22.5 ml) pickled jalapeño juice, from jar
2½ tsp (12.5 ml) garlic powder
1½ tsp (7.5 ml) onion powder
1 lime, zest only
½ cup (125 ml) sliced green onions, green parts only
⅓ cup (80 ml) pickled jalapeño peppers, chopped
MEXICAN STREET CORN
2 cobs corn (peaches and cream or any variety of sweet corn)
1 lime, juice only
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) chili powder
¼ tsp (1 ml) salt
sliced jalapeño pepper, for garnish (optional)
¼ cup (60 ml) chopped fresh cilantro
½ cup (125 ml) crumbled queso fresco, feta or cotija cheese
½ tsp (2.5 ml) Tajín seasoning (or to taste)
Instructions
- To make Base Layer, in a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, pickled jalapeño juice, garlic powder, onion powder and lime zest and beat until smooth. Stir in green onions and pickled jalapeños, then transfer to a serving bowl and refrigerate until cooled.
- To make Mexican Street Corn, preheat barbecue grill to medium-high.
- Grill corn until lightly charred on all sides. Let cool, then remove kernels from cobs and toss in a bowl with lime juice, nutritional yeast, garlic powder, onion powder, chili powder and salt.
- Arrange seasoned corn mixture onto chilled base layer and top with jalapeño slices (if desired), cilantro, queso fresco and Tajín seasoning.