I’m making this 10-ingredient corn dip for our Labor Day cookout. Impressed by Mexican road 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 time produce! Although fall is simply across the nook, tomatoes, zucchini, and my favourite—contemporary candy corn—are nonetheless in season, and I’m doing my finest to benefit from them whereas I can.
I’m planning a Labor Day cookout menu filled with summer time veggies, and I’m kicking it off with this crowd-pleasing Mexican road corn dip. It’s impressed by the Mexican dish esquites, the off-the-cob model of elote. Creamy, tangy, spicy, and savory, it’s one among my all-time favourite appetizers!
Right here’s why I like this Mexican road corn dip:
- It’s a corn celebration! You’ve in all probability realized that I like contemporary 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 deliver the warmth. Tangy Cotija cheese takes it everywhere in the high.
- You possibly can prep it upfront. Serving a crowd? Don’t fear about assembling this dip on the final minute. It really tastes higher should you make it forward and provides the flavors an opportunity to mingle within the fridge. Be happy to prep it as much as a day upfront! Add garnishes like cilantro, sizzling sauce, and Cotija simply earlier than serving.
In case you’re searching for a enjoyable, contemporary appetizer to serve this weekend, you’ll be able to’t go improper 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:
Wish to make this recipe? Listed here are a number of suggestions:
- No grill? No drawback. You possibly can 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 sizzling, add as many ears of corn as will slot in a single layer and prepare dinner, rotating them as they char, till they’re evenly charred on all sides. Every batch ought to take simply 7 to eight minutes, and the corn comes out scrumptious!
- Regulate the spice stage to style. Don’t let the phrase “spicy” scare you. In case you’re delicate to spice, you’ll be able to completely adapt this recipe to your tastes! I prefer to high it off with sizzling sauce, however that’s non-obligatory. You too can skip the jalapeño to cut back the warmth much more.
