Easy Street Corn Dip

“EEELLLOOTTEES!” I can hear the Elotero now (street corn vendor). Growing up in California, the Mexican street corn vendor was the neighborhoods hero! Topping choices included, mayo, crema, cotija cheese, salt, chile powder and lime. My choice: chile powder, EXTRA mayo and lots of Cotija. Now, living in Northwest Arkansas, street vendors aren’t necessarily a thing here. So this is where this recipe comes in. It’s a perfect, easy, “healthier” way for me to enjoy that delicious street corn I always miss!

Origin of Mexican Street Corn

Tracing the origins of Mexican street corn requires taking a look back at the history of corn in Mexico. Indigenous tribes in the highlands of southern Mexico cultivated and created the vegetable we know and love today.

The Mexican street corn we are familiar with starts in Mexico City. My family is from Central America and I have visited a lovely resort in Mexico but I believe Mexico City will be visited by me very soon as they are known widely for their street food. Tacos, Tamales, Esquites… one very common ingredient in all of these is CORN.

Corn

Peak season for corn is usually May through September. And I promise you, the best corn can be found at your local farmers market! Organic and fresh is always best. Most importantly, you will get the best flavor by eating fresh corn the day it’s purchased. Typically, as soon as the corn is picked, its sugar slowly converts to starch. This process makes it less sweet as time goes on. You also want to look for ears with bright green, fitted husks and golden brown silk. The kernels should be plump and come all the way to the ear’s tip with each row of kernels tightly aligned. Refrigerate fresh corn in a plastic bag with the husk in tact for no more than one or two days.

How to Remove Corn off the Cob

While cutting corn off the cob can seem pretty easy, the biggest struggle you will face is keeping the kernels from going all over the place! Trust me, this happens to me all the time! The best way to remove the corn is to place the ear inside a large bowl and cut it there.

Start by removing the husk from your corncobs by taking off a few leaves at a time, working around each ear until it’s completely bare. Snap off the husk in one piece at the base of the ear of corn. Make sure and remove all the silk that’s stuck between the kernels.

Once clean, place one end of the cob in the bowl. While holding the top end, use a a sharp chef’s knife, and begin to cut downward, as close to the base of the kernels as possible. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

Okay, now time to make this dip already!

Ingredients

2 Tbsp unsalted butter
4 cups corn kernels (about 8 ears)
1 jalapeño, seeded and diced
3 Tbsp plain yogurt
2 Tbsp cotija cheese
2 Tbsp chopped fresh cilantro leaves
1/2 tsp chili powder
1 clove garlic, minced
1 lime, juiced

DIRECTIONS

Melt butter in a large pan over medium high heat. Add corn kernels, jalapeno, garlic, and cook, stirring occasionally, until slightly charred, about 8-10 minutes.
Stir in cotija, cilantro, chili powder, and lime juice.
Turn off heat and stir in your yogurt.
Remove from pan into serving bowl and top with extra cotija
Serve immediately with your favorite blue chips