Description
A flavorful and creamy Mexican Street Corn Dip that combines charred corn kernels with mayo, cilantro, lime juice, sriracha, and parmesan cheese. Perfect as a party appetizer served warm with tortilla chips or enjoyed cold later.
Ingredients
Scale
Main Ingredients
- 4 cobs of corn (about 2 cups corn kernels)
- 1/2 cup mayo
- 1/4 cup cilantro, chopped
- 2 teaspoons lime juice
- 1-2 teaspoons sriracha
- 1/4 cup parmesan cheese
Instructions
- Prepare Oven: Set oven to broil and position the oven rack in the middle position to ensure even cooking and charring of the corn kernels.
- Cut Corn Kernels: Carefully cut the kernels from the corn cobs, making sure to collect about 2 cups. Spread the kernels evenly in a single layer on a sheet pan to allow for proper charring.
- Broil Corn: Place the sheet pan in the oven and broil the corn for 3-4 minutes. Remove, toss the kernels, then spread them out evenly again. Broil for an additional 4-5 minutes until the corn begins to darken, blister, and develop a smoky flavor.
- Prepare Dip Base: While the corn broils, combine the mayo, chopped cilantro, lime juice, sriracha, and parmesan cheese in a mixing bowl. Stir thoroughly to blend the flavors.
- Mix Corn and Serve: Once the corn is broiled and blistered, add it to the bowl with the mayo mixture. Stir well to incorporate the corn into the dip. Serve immediately warm with tortilla chips or refrigerate and serve cold.
Notes
- The amount of sriracha can be adjusted based on your preferred spice level.
- Use fresh lime juice for the best flavor.
- For a smokier flavor, consider using smoked paprika in the dip base.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Can be made ahead and served chilled or warmed before serving.
