Mexican Street Corn Dip

When I first moved to New York City a friend took me to Cafe Habana for my first authentic street food experience. We ordered the grilled corn, and I had never tasted anything like it - my mind was blown. Grilled corn, brushed with crema and sprinkled with cojita cheese and chili powder. I was in love with NYC and with street corn. It was official. This dip is a great way to serve street corn without having to grill and assemble multiple ears of corn. You could also serve this as a side but I love the surprise of a dip that isn’t just guacamole or salsa 💫

Mexican Street Corn Dip

4 ears of corn, shucked and cleaned
Canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1 clove of garlic, grated on a microplane
Zest of one lime
2 Tablespoons lime juice (2 limes)
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 cup crumbled cojita cheese
2 Tablespoons cilantro, minced

Tortilla chips for serving

Heat the grill to medium high heat. Brush corn with canola oil. Place ears on the hot grill and grill for about eight minutes total, turning to make sure to grill all sides. Once cooked, cut the kernels off the cob.

Whisk together the sour cream, mayonnaise, garlic, lime zest, lime juice, kosher salt and chili powder. Add mixture to the corn kernels. Add cojita cheese and cilantro to mixture.

Serve with chips and a margarita 💫