Cinco de Mayo is just around the corner (hoot and holler!) which means that some delicious Mexican food is always called for! Tacos are my first choice, maybe even a tostada to mix it up a bit… I’ll have to declare this Thursday “Taco Thursday” in order to honor this holiday. Now I know most of you have probably seen a ton of others ideas on how to celebrate Cinco de Mayo with their version of the best taco or other celebrated Mexican dish (some corn and chicken cheese enchiladas sound amazing right now… anyone want to drop some off to me??? Some tamales even??) which is great because we always need new ideas on old standby’s. However, I’m about to rock your world here with something spectacular and something I think ya’ll haven’t seen before… I could be wrong, it wouldn’t be the first time. Mexican Street Corn Dip!
I first stumbled upon this delicious dip whilst working at a golf course, weird place to stumble upon it right?! I think so as well, however, the chef I was working under was probably one of the most creative and innovative chefs I had a pleasure working with. This guy was young, driven, and definitely colored outside of the lines when it came to cooking. This guy had no fear and truly did whatever crazy idea he had come to his mind. And I am so glad he did because he came up with this dip! I even had to show it to my husband because it was amazing. I still need to try actual Mexican Street Corn but I am sure that with the same exact ingredients, just presented differently, I would love it.
I love this dip so much because it’s so unconventional when you come to think of “Mexican Style Dips,” we always think of the favored 7 layered-dip, guacamole, salsa, even that crazy queso stuff… This corn dip is so different in that it’s inspired by an actual Mexican dish. A few years ago, after I had introduced this stuff to the husband and saw that he loved it as much as I did, we had decided we wanted to go up to Seattle for a day trip to a friend’s wedding. So being the broke, newlyweds we were, our date night for an entire month and a half to save up money were game nights on the Xbox with snacks. This dip was always a request to have made so we could have something to dip our chips in.
Now the reason I use Sriracha in this dip instead of the chile powder found in street corn is because I don’t like the gritty texture you’ll find it lends in this dip and secondly… hello! It’s Sriracha! How can you not love it?! Also, some of you may be wondering why I opted for the frozen corn route??? Well optimum corn season is yet to be upon us… If I were to use fresh corn right now 1) it’d be waaaaaay overpriced and 2) it’d be super starchy; great for something like corn chowder, not for this dip though. We have to wait until June for awesome corn to start hitting the markets! With frozen corn, though, it is typically picked at its peak condition and then flash-frozen to keep all that awesomeness locked in the kernels! Usually I would wait for fresh corn to come into season to make this dip but when occasion calls for it, frozen works just fine.
Feel free to a whole bag of corn tortilla chips with this dip; it’ll be our little secret! Let me know how this dip worked into your Cinco de Mayo fiestas. Happy eating everyone!
- 12 ounces corn
- 1/4 cup cilantro chopped
- 1/2 cup mayo
- 1/4 cuip parmesan grated
- 1 tablespoon Sriracha
- 2 teaspoons lime juice
Set the oven to Broil; place top oven rack on the highest shelf in oven.
Line a sheet pan with aluminum foil and spray with cooking spray. Put corn kernels on the sheet pan and broil in the oven until the kernels caramelize; about 5 minutes. Take out of oven and let cool to room temperature.
Meanwhile, chop cilantro and measure the rest of the ingredients. Once corn is cool, add to the remainder of ingredients and season according to your taste.
Eat with chips!
This dip can be enjoyed both at room temp or chilled. Please be careful though as this dip is mayo based.