I’m making this 10-ingredient corn dip for our Labor Day cookout. Impressed by Mexican avenue corn, it is creamy, zesty, and scrumptious—all the time a success!
I’ve one objective over Labor Day weekend: to get pleasure from ALL the summer season produce! Although fall is simply across the nook, tomatoes, zucchini, and my favourite—recent candy corn—are nonetheless in season, and I’m doing my finest to take advantage of them whereas I can.
I’m planning a Labor Day cookout menu full of summer season veggies, and I’m kicking it off with this crowd-pleasing Mexican avenue corn dip. It’s impressed by the Mexican dish esquites, the off-the-cob model of elote. Creamy, tangy, spicy, and savory, it’s certainly one of my all-time favourite appetizers!
Right here’s why I really like this Mexican avenue corn dip:
- It’s a corn celebration! You’ve in all probability realized that I really like recent 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 wonderful. 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 unimaginable too—the corn is grilled, so it has a pleasant smoky undertone. Scallions add a savory kick, and jalapeños carry the warmth. Tangy Cotija cheese takes it everywhere in the high.
- You’ll be able to prep it prematurely. Serving a crowd? Don’t fear about assembling this dip on the final minute. It truly tastes higher if you happen to make it forward and provides the flavors an opportunity to mingle within the fridge. Be at liberty to prep it as much as a day prematurely! Add garnishes like cilantro, scorching sauce, and Cotija simply earlier than serving.
Should you’re searching for a enjoyable, recent appetizer to serve this weekend, you’ll be able to’t go flawed 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 below are a number of ideas:
- No grill? No drawback. You’ll be able to 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 scorching, add as many ears of corn as will slot in a single layer and cook dinner, rotating them as they char, till they’re flippantly charred on all sides. Every batch ought to take simply 7 to eight minutes, and the corn comes out scrumptious!
- Alter the spice stage to style. Don’t let the phrase “spicy” scare you. Should you’re delicate to spice, you’ll be able to completely adapt this recipe to your tastes! I prefer to high it off with scorching sauce, however that’s non-compulsory. It’s also possible to skip the jalapeño to scale back the warmth much more.
