We spent the weekend up at the lake, swimming, boating, relaxing with family & friends and enjoying the last bit of sweet corn season! I know this dip recipe is coming late in the season, as sweet corn season may have ended for a lot of you, but it was just too good to not share and I didn’t want to forgot about it! So pin it for next year and the anticipation will make it even better! 😉
Last summer I shared a version of Mexican Street Corn that’s been one of my favorite ways to enjoy corn on the cob. However, sometimes I struggle with corn on the cob – all that corn getting stuck in your teeth makes it seem maybe not worth the effort of eating it! So this dip came about to give me the best of both worlds – Mexican street corn and having corn-free teeth! 😆 Plus, this way makes it a lot easier to take along to parties!Mexican Corn Dip
6-8 ears corn on the cob, grilled and kernels removed (see below for how-to)
1/4 cup spicy lime mayo (recipe below)
2 tablespoons cilantro
1/4 cup queso fresco, crumbled
1/4 teaspoon chili powder
2 tablespoons fresh lime juice
avocado, chopped – optional
salt & pepper to taste
Mix together corn, mayo, cilantro, queso fresco, chili powder, lime juice and salt & pepper. Add avocado last (if using), and gently stir. Enjoy as a side dish or serve with tortilla chips as a dip!
Grilling Corn: To grill the corn, remove husk & silk from corn, rub lightly with olive oil and sprinkle with salt. Grill over medium high heat, 10-12 minutes, turning the ears of corn often, until kernels are crisp tender and slightly charred. Let cool a bit, then cut kernels off of cob.
Spicy Lime Mayo:
1/2 cup mayo
few dashes of hot sauce, to taste
1/4-1/2 teaspoon cayenne pepper (to taste)
1 tablespoon fresh lime juice
In a small bowl, combine ingredients and stir until blended. Taste and adjust seasonings as desired. Use immediately or refrigerate until ready to use.Hope you’re enjoying all the best of summer foods in the last few weeks left of the season!