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skillet with baked mexican style corn jalapeno dip and garnished with cotija cheese and lime. Surrounded by pretzel bites

MEXICAN STREET STYLE JALAPENO CORN DIP RECIPE


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5 from 1 review

  • Author: Zoha
  • Total Time: 40 min
  • Yield: 8-10 servings

Description

An easy, delicious and refreshing dip made with grilled sweet, charred jalapenos, sour cream, mayo, cream cheese, and cotija cheese


Ingredients

Grilling:

  • 6 ears sweet corn on the cob
  • 2-4 jalapenos (to taste)
  • 1 tbsp olive oil
  • 1/2 to 1 tsp paprika

Dip:

  • 2 tbsp olive oil
  • 1/2 yellow onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tsp smoked paprika 
  • 1/2 tsp pepper
  • 2/3 cup mayo
  • 2/3 cup sour cream
  • 4 oz cream cheese
  • Corn and jalapenos from grilling step
  • Juice of 1/2 lime
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup crumbled cotija cheese
  • Salt to taste
  • 1 cup shredded mexican cheese blend (optional for baking)
  • Optional garnish: Cilantro, cotija cheese, tajin and lime

Instructions

Grilling:

  • Pre-heat oven on the broil / grill setting (usually 500F) and line a baking sheet with aluminum foil
  • Brush the oil onto the corn and jalapenos and sprinkle over the paprika
  • Place the corn and jalapenos onto the tray and place in the top rack of the oven
  • Broil for 4-5 minutes per side, flipping midway through, until the corn and jalapenos look slightly charred. The jalapenos may cook and char quicker, in which case you can remove them from the oven earlier
  • Once grilled, thinly chop the jalapenos and use a sharp knife to cut off the corn kernels from the cobs 

Dip:

  • Heat the olive oil in a nonstick pan. Add the chopped onion and saute for a few minutes until golden
  • Add the minced garlic and cook for another 1-2 minutes until the garlic is fragrant
  • Turn the heat to low and mix in the paprika and pepper
  • Add the mayo, sour cream and cream cheese and mix until combined and creamy. I recommend starting with lower quantities of each ingredient so you can taste and add more to your liking
  • Remove from the heat. Stir in the corn kernels and jalapenos from the grilling step
  • Squeeze in the juice of half a lime, and stir in along with the chopped cilantro and cotija cheese
  • Once everything is mixed, taste and adjust ingredients as needed. Add salt if desired
  • If serving cold, you can serve and eat now, or refrigerate and then serve with the garnishes!
  • If serving hot, layer the dip in a baking dish of choice (I used 2 6" skillets) with shredded Mexican cheese in 2 layers (dip, cheese, dip cheese). Bake in a pre-heated oven at 400F for about 10 minutes until the cheese is melted and golden. Garnish and serve hot 

Video Tutorial:

[adthrive-in-post-video-player video-id="fuRg0KSU" upload-date="2024-09-04T02:46:45+00:00" name="Mexican Street Style Jalapeno Corn Dip" description="How to make Mexican Street Style Jalapeno Corn Dip" player-type="default" override-embed="default"]

Notes

  • You can also grill the corn and jalapenos on the stove or a grill instead of the broiler setting in your oven
  • I recommend starting with lower quantities of each ingredient so you can taste and add more to your liking. This especially applies to sour cream, mayo, cream cheese and cotija cheese
  • Read the blog post above for additional tips and photos
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Side
  • Cuisine: Mexican