Easy Esquites or Mexican Street Corn Dip

6 ears sweet corn or 6 cups fresh or frozen (defrosted) corn kernels

1 tablespoon vegetable oil (only needed if using skillet cooking method)

½ cup mayonnaise

½ cup Mexican crema or sour cream

Zest and juice of one large lime

1 large clove garlic, pressed or minced

1 teaspoon chili powder

8 ounces cotija (or Feta) cheese, crumbled

1 jalapeño, seeded and minced (optional)

½ cup minced fresh cilantro (optional)

Salt and pepper to taste

Extra lime wedges for garnish

Tortilla chips

If starting with sweet corn on the cob: Shuck and clean corn. Place on hot grill turning every 5 minutes to cook. A little browning is nice and will add flavor. Remove from the grill, allow to cool until able to handle and cut corn from ears, scraping cobs to get any remaining juice.

Preheat oven to 400 degrees.

If starting with corn kernels: Heat oil in a large skillet; add corn kernels, stirring frequently until cooked through.

In a large bowl, combine mayonnaise, crème or sour cream, lime zest and juice, garlic, chili powder, cheese, jalapeño and cilantro, if using. Add corn kernels and salt and pepper to taste, stirring to combine. Place in greased iron skillet, 2 quart casserole or oven-safe serving dish. Bake 30 minutes or until bubbly and warm throughout. Remove from oven and serve with tortilla chips.

Makes approximately 8 cups

Penny Kazmier

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