Mexican Street Corn Dip

All the flavour of elote, in one scoopable dip

Prep Time: 15 min

Cook Time: 10 min

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All the flavours of Mexican street corn, transformed into a warm, scoopable dip. Sweet, lightly charred corn is folded through a smoky, creamy base with a kick of jalapeño heat, then finished with feta, fresh coriander and a squeeze of lime. Serve with plenty of corn chips and watch it disappear in minutes.

Ingredients

  • 1 tbsp olive oil
  • 1 small brown onion, finely diced
  • 3 cups fresh corn kernels (from 3-4 cobs, or use frozen)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (or to taste)
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 250g cream cheese, softened
  • ¼ cup mayonnaise
  • ⅔ cup Re Dairy probiotic natural yoghurt
  • 1 tbsp finely chopped jalapeños (seeds removed for milder heat)
  • Juice of 1 lime
  • Salt and black pepper, to taste

To serve:

  •  ½ cup crumbled feta
  • A handful of chopped fresh coriander
  • Extra lime wedges
  • Corn chips

Instructions:

  1. Char the Corn
    Heat olive oil in a large pan over medium heat. Add onion and a pinch of salt - cook for 4-5 minutes until softened. Increase heat to medium-high. Add corn and cook, stirring occasionally, until lightly charred and blistered (5-7 minutes).
  2. Add Spices & Creamy Base
    Stir in smoked paprika, cayenne, cumin and garlic powder. Cook for 30 seconds until fragrant, then remove from heat. Add the cream cheese, mayonnaise and Greek yoghurt to the warm pan. Stir until smooth and combined.
  3. Finish & Season
    To finish, fold through the chopped jalapeños and lime juice. Season well with salt and pepper, then spoon into a serving dish. Top the warm dip with feta and coriander, and serve with plenty of corn chips and a few extra lime wedges.

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