We tweaked this Street Corn Dip to get this yummy appetizer just right.
Background: One of our favorite restaurants serves a street corn dip as an appetizer. It is amazing and we get it every time! We’ve tried to recreate their recipe a time or two, but it never turns out quite right. This last try is the closest we’ve ever gotten, so it seems like a good time to share it! If we continue to tweak it, we will update this recipe. As always, if you make the recipe or have suggestions, share them with us! We are always looking for the best, tried and true recipes.
- 6-8 whole ear corns, husked
- 1 cup crema Mexicana
- 1 teaspoon chili powder
- 2 cloves roasted garlic, smashed
- 1 whole lime, juiced
- 1 whole lime, zested
- salt and pepper to taste
- 1 cup chopped cilantro
- 1 cup cotija cheese
- Using either your smoker or grill, grill your corn. For the smoker, preheat smoker to 450 degrees and preheat with lid closed for 15 minutes. Brush grill grate with oil and grill corn, turning occasionally, until corn is cooked through, about 10 minutes. You could also use a grill or cask iron skillet to roast your corn.
- Cut corn kernels off the cob by standing corn cobs vertically and slicing downwards.
- In a bowl mix the grilled corn, remaining ingredients and 1/2 the cotija cheese. Save the other half for later.
- Place back in the smoker for a few minutes.
- Top with remaining cotija cheese. Serve with a heaping scoop of pico de gallo and fresh cilantro.
Check out our Cheesy Crab Rangoon Dip for another delicious appetizer!
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
