Creamy Mexican Street Corn Dip

Follow our step-by-step guide on how to make Creamy Mexican Street Corn Dip.

1. Step 1

   Start by preheating your outdoor grill to a medium-high heat, and don’t forget to give the grate a light oiling to prevent sticking.

2. Step 2

   Once the grill is ready, place the corn on the grill and let it cook for about 10 minutes, turning it every couple of minutes until it’s beautifully charred.

3. Step 3

   When the corn is done, carefully transfer it to a cutting board and allow it to cool for about 5 minutes before slicing the kernels off the cobs.

4. Step 4

   Next, grab a large skillet and set it over medium-high heat.

5. Step 5

   Toss in the chopped green onions and diced jalapeño, sautéing them for about 4 minutes until they’re fragrant and tender.

6. Step 6

   Then, add in the minced garlic and let it cook for another minute, filling your kitchen with a delightful aroma.

7. Step 7

   Now, it’s time to lower the heat to a gentle simmer.

8. Step 8

   Stir in the creamy mayonnaise, tangy sour cream, zesty lime juice, and a splash of hot sauce.

9. Step 9

   Let this mixture cook for about 2 minutes, stirring occasionally to blend those flavors together beautifully.

10. Step 10

    Once everything is well combined, add the grilled corn kernels to the skillet and heat them through for about a minute.

11. Step 11

    This is where the magic happens! Remove the skillet from the heat and fold in the fresh, chopped cilantro for a burst of color and flavor.

12. Step 12

    Finally, transfer your delicious dip to a serving dish.

13. Step 13

    For that extra touch, sprinkle some ground ancho chile powder on top and finish it off with a generous garnish of crumbled cotija cheese.

14. Step 14

    Your crowd-pleasing grilled corn dip is now ready to be enjoyed—perfect for sharing at your next gathering or simply indulging in at home!.