"Though fall is just around the corner, tomatoes, zucchini, and my favorite-fresh sweet corn-are still in season, and I'm doing my best to make the most of them while I can. I'm planning a Labor Day cookout menu packed with summer veggies, and I'm kicking it off with this crowd-pleasing Mexican street corn dip. It's inspired by the Mexican dish esquites, the off-the-cob version of elote."
"The textures and flavors are amazing. I coat the corn in a rich, zesty mixture of Greek yogurt, mayo, and lime. The creamy/crunchy contrast is SO delicious! The flavors are incredible too-the corn is grilled, so it has a nice smoky undertone. Scallions add a savory kick, and jalapeños bring the heat. Tangy Cotija cheese takes it all over the top."
"You can prep it in advance. Serving a crowd? Don't worry about assembling this dip at the last minute. It actually tastes better if you make it ahead and give the flavors a chance to mingle in the fridge. Feel free to prep it up to a day in advance! Add garnishes like cilantro, hot sauce, and Cotija just before serving."
The recipe converts Mexican street corn (esquites) into a creamy, grilled-corn dip that blends sweet kernels with Greek yogurt, mayonnaise, and lime. Grilled corn provides a smoky undertone while scallions and jalapeños add savory depth and heat. Tangy Cotija cheese and lime brighten the flavor profile. The dip pairs with corn tortilla chips to amplify corn flavor and can be assembled up to a day ahead so flavors meld in the refrigerator. Optional garnishes include cilantro, hot sauce, and extra Cotija. The dip works as a crowd-pleasing appetizer for summer cookouts.
Read at Love and Lemons
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