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Super Simple Mexican Corn Dip

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Super Simple Mexican Corn Dip

Need a quick appetizer? What about a healthy side? Even a dip for lunch or a snack? This Super Simple Mexican Corn Dip is calling your name!

I cannot explain to you how much I love this Super Simple Mexican Corn Dip. Corn has always been one of my favorite vegetables.. I mean, it doesn’t even taste like a vegetable, right? Pretty much everywhere I see it on a menu, I order Elote or Elote Dip. For those of you who don’t know, Elote is a traditional Mexican corn dish, where corn on the cob is slathered in mayo and spices: a complete work of art. As you can imagine, though, Elote is definitely a rich choice. This Super Simple Mexican Corn Dip is a healthier version of the classic preparation, made primarily from greek yogurt and corn. Still, I had to throw in some cheeses for good measure! Balance is the name of the game with this dip!

Writing this recipe, I was even hesitant to call it a dip because it can really be whatever you want. When I have a crowd over, it definitely makes a great dip… think Mexican Nights, Game-Days, and Dinner Parties! I also love making it for a quick lunch, especially over a little arugula or a crostini. My favorite way? Try this Super Simple Mexican Corn Dip with my Healthier Puerto Rican Plantains. Your life will be changed!! Or, honestly, I sometimes just go at it with a fork. Plus, it makes an amazing midnight snack (lol). 

If I haven’t convinced you about the amazingness of this Super Simple Mexican Corn Dip yet, just give it a try! I know you’ll love it!

Super Simple Mexican Corn Dip

Recipe by Annie PatrickCourse: All Recipes, Appetizers, Salads, Side Dishes, VegetarianCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

side servings
Prep time

2

minutes
Cooking time

5

minutes
Total time

7

minutes

Need a quick appetizer? What about a healthy side? Even a dip for lunch or a snack? This Super Simple Mexican Corn Dip is calling your name!

Ingredients

  • 3 cups fresh or frozen sweet yellow corn

  • 3 tbsp plain greek yogurt

  • 3 tbsp Pecorino Romano, grated

  • ½ cup Cotija or Feta cheese, crumbled

  • 1 tsp paprika

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp coriander

  • 1 lime, juiced

  • ¼ cup fresh cilantro, roughly chopped

  • Toasted pepitas, for garnish (optional)

  • Tortilla chips or crostinis, to serve

Instructions

  • Heat a cast iron (or regular) skillet over high heat. Once hot, add the corn kernels and spread out so that as many kernels are touching the pan as possible. Allow to char for 3-5 minutes on each side, if using fresh corn. This will take longer if using frozen corn. Do not touch the corn until one side begins to char. Then, mix the corn and cook the other side of the kernels for another 2-3 minutes. Remove from heat and place in a large bowl.
  • To the bowl, add all of the other ingredients and toss to combine.
  • Top with toasted pepitas, and serve with tortilla chips or crostinis. Serve hot or cold.

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