We've been about the road corn of late. Have you taken note? Great Elotes, road corn goulash… and now this mushy plunge! I truly can't get enough Mexican nourishment, so I'm glad to keep it coming.
What do I love about this Mexican Street Corn Dip? Indeed, for one… the flavors. Cotija, Tijan flavoring (bean stew powder with lime) and cooked corn. Stunning!
The other thing I love is that it makes a little clump. Truth be told… I could plunk down with a sack of chips and eat the entire thing myself. Be that as it may, in case you're superior to me and need to share (or don't need the impulse to eat excessively, at that point this formula is for you.
For this formula you can utilize pretty much any corn: bubbled corn, canned corn or solidified corn. In any case, the inquiry was what corn is ideal.
We accept that flame broiled or broiler simmered corn is ideal. The flame broil will give the corn a smoky flavor that will add a profundity of flavor to the plunge.
- 3 ears roasted corn
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese (or mozzarella cheese)
- ¼ cup cotija cheese
- 1-2 teaspoons Tajin seasoning (we prefer 1 teaspoon)
Instructions
- Cut the corn off the ears. Place the corn in a medium saucepan or skillet.
- Add the remaining ingredients and heat over medium-low heat.
- Stir several times during cooking, and cook until heated through.
- Serve with crackers or tortillas.
Read more our recipe Chicken Ranch Pasta Bake #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer
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