Mexican street corn dip is the perfect recipe for easy entertaining and will be a sure favorite. Creamy, spicy and simply delicious.
You know those recipes you just become obsessed with and can’t get enough of? That’s how I’ve become with this Mexican street corn dip. We have had it weekly for the last 2 months (and most of the time more often than that) because it is honestly just so good! It’s all the deliciousness of Mexican Street corn (or Elotes) but in a handy-dandy dip form.
It’s the kind of recipe I make in bulk and just keep in the fridge to snack on (read: eat out of the bowl with a spoon) and is the best casual appetizer when you’re having people over. I also made it for my birthday dinner as a topping for chicken tacos. It’s versatile and delicious and you need to get on this ASAP.
I like to toast the corn in a hot frying pan before adding it to the dip because it adds so much roasty, toasty flavour. Traditionally you would use Cotija cheese in a Mexican recipe but unfortunately it’s not that easy to find here so I substituted crumbled feta cheese. The saltiness of the cheese with the sweet, roasted corn is just delectable. Add fresh chillies, coriander (cilantro), sour cream and mayo, and you have the kind of dip people will fight over.
I love serving this corn dip with home-made tortilla chips (just fry triangles of flour tortillas in hot oil until golden brown on both sides) but be warned: this is addictive stuff!
When the lovelies over at Hellmann’s asked me to come up with a few recipes using their deeelicious mayonnaise, I couldn’t say yes fast enough. Not only is it the only mayonnaise I ever buy (I have been known to drive to numerous supermarkets to buy it if the first one doesn’t have stock) but I believe it is honestly the best shop-bought mayo you can use. And nowhere is that more obvious than this simple salad where only the best ingredients will do.
They are running a very exciting competition at the moment. All you have to do to stand a chance of winning is to tell the team at Hellmann’s what your favourite Hellmann’s combo is as well as your favourite recipe for using Hellmann’s mayo in a creative way on their Facebook page or Instagram using the hashtag #treatyourtastebuds. Easy peasy! Every week there will be a lucky draw and two winners will each win R1000 and a Hellmann’s hamper.
How to make Mexican street corn dip
Mexican street corn dip
- 1 kg sweet corn fresh or frozen
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1-2 red chilli finely chopped (taste and adjust to your preference)
- 1 cup coriander / cilantro finely chopped
- 1 cup feta cheese crumbled
- 1/3 cup Hellmann's mayonnaise
- 1/3 cup sour cream
- 1-2 tbsp lemon/lime juice taste and adjust
- salt to taste
- pepper to taste
- If using frozen corn, thaw and drain.
- Heat the oil in a large frying pan then add the corn.
- Cook the corn until golden brown and toasted.
- Allow to cool then combine with all the other ingredients and mix well.
- Serve the Mexican street corn dip with tortilla/corn chips and extra lime for squeezing.
This post is sponsored by Hellmann’s. All images, words and opinions are my own.