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 a success!
I’ve one aim 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—contemporary candy corn—are nonetheless in season, and I’m doing my greatest to benefit from 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 road corn dip. It’s impressed by the Mexican dish outfitthe off-the-cob model of corn. Creamy, tangy, spicy, and savory, it’s certainly one of my all-time favourite appetizers!
Right here’s why I really like this Mexican road corn dip:
- It’s a corn celebration! You’ve most likely realized that I really like contemporary candy corn. 🙂 This dip is bursting with the candy, crisp, and juicy kernels. Serve it with corn Chips tortilla 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 unbelievable 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 all around the high.
- You’ll be able to prep it upfront. Serving a crowd? Don’t fear about assembling this dip on the final minute. It really tastes higher in case you 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 upfront! Add garnishes like cilantro, sizzling sauce, and Cotija simply earlier than serving.
Should you’re in search of a enjoyable, contemporary appetizer to serve this weekend, you’ll be able to’t go mistaken 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 stated, “This was so darn good!”
Get the recipe:
Wish to make this recipe? Listed below are a number of ideas:
- No grill? No downside. 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 sizzling, add as many ears of corn as will slot in a single layer and cook dinner, rotating them as they char, till they’re frivolously 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. 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 sizzling sauce, however that’s non-compulsory. You can even skip the jalapeño to cut back the warmth much more.
