This Mexican-Style Street Corn Dip recipe was inspired by a conversation that was had in one of my food groups online. It’s so simple, so tasty, and it’s definitely not your ordinary dip. Looking for an inspiration for a great new dip for Memorial Day weekend? Try this one!
The conversation started, in this food group I’m in, as the result of an article and recipe that was posted in the group about Mexican-Style Street Dip. This group is filled with women and men who love food-talk, who are insanely funny, irreverent, and passionate about food. All kinds of food. It always brightens my day when someone posts in the group, because immediately a conversation will take off, and sometimes completely derail. And everyone just goes with the flow. They are all great.
As soon as I read the article, I knew how I would change the recipe that was posted in it. But more importantly, I started craving corn dip (this is a common problem with participating in this group…I start craving whatever it is we’re talking about). Anyway, I had to give this recipe a shot…so much so that I moved it up the line of recipes I was working on for posting here.
This is so simple, y’all. Really. Five ears of fresh corn are shucked, cleaned and stripped from the cob. The corn is then sautéed in a little bit of fat until it begins to char. Some red onion is added for just a couple of minutes to soften it, and that is all the cooking required.
The next step is to add the corn/onion mixture (with a small amount reserved) to the food processor. To that you add chipotle in adobo (not a lot), green chiles, crema (Mexican table cream), a bit of milk, cumin, coriander, garlic and onion powder, a titch of cayenne pepper, fresh chopped cilantro and salt. This mixture is pulsed until almost smooth.
The dip is then removed from the food processor, put into a bowl, sprinkled on the top with the reserved corn/onion mixture, some diced tomato and a bit of fresh cilantro. You are ready to dig in with corn chips, flour tortillas…a big fat spoon…
You really must try this dip.
- 5 ears corn, shucked, cleaned and cut from the cob (a little less than 4 cups - each ear of corn generally yields ¾ cup)
- 1 tablespoon olive oil
- ⅓ cup minced red onion
- 1 cup Crema (Mexican table cream-found in most large grocery stores in the dairy aisle)
- ⅓ cup milk (or half & half)
- 1 -4 ounce can chopped green chiles
- 1 tablespoon chipotle in adobo*
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon each ground cumin, ground coriander, onion powder, garlic powder, salt, ground black pepper
- ⅛ teaspoon cayenne pepper
- ⅓ cup finely diced tomato
- ½ tablespoon chopped fresh cilantro
- Using a large skillet, over medium-high heat, add the oil until hot.
- Add the corn to the hot oil and saute for about 4 minutes.
- Add the red onion and continue to cook for 2 minutes.
- Remove from heat and allow to cool slightly, set aside 1 cup of this mixture for later use.
- In the bowl of a food processor, add the remaining corn mixture, crema, milk, chiles, chipotle, cilantro and all of the spices.
- Pulse until almost creamy.
- Remove the dip to a bowl.
- Sprinkle with the reserved corn, tomatoes and final ½ tablespoon cilantro.