Our Favorite Recipes: Mexican Street Corn Dip
Morgan says that this Mexican Street Corn Dip is the perfect summer appetizer! Try it out for yourself and see!
Mexican Street Corn Dip Ingredients
- 3 ears corn
- 1/4 cup mayo
- 4 ounces cream cheese softened
- 1/4 teaspoon cayenne pepper
- 4 ounces cotija cheese crumbled
- 1/2 cup cilantro chopped (plus more for garnish)
- Lime wedges for garnish (optional)
Preheat your grill to medium-high heat. Roast the corn on the grill until somewhat charred on all sides. Remove the corn from the grill and allow to cool so that you can handle it
Once cooled, cut the corn kernels from the cob and set them aside.
In a medium mixing bowl, whisk together the cream cheese and mayo together until smooth.
Stir in the cayenne pepper and cotija cheese.
Fold in the corn kernels and chopped cilantro.
Transfer the dip to a serving bowl and place in the fridge until ready to serve, up to 1 day in advance. Garnish with more cilantro and lime wedges if desired.
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