Recipes

Name: Layered Mexican Street Corn Dip
Cuisine: Mexican
Ingredients: 3 cups frozen roasted corn*; 3 tbsp. vegetable oil; 1 tsp. salt; 1 cup Greek yogurt; ½ cup Mexican Crema; 2 tbsp. ground cumin, toasted; ½ cup cilantro, chopped; ½ cup green onion, sliced; 1 tsp. salt; 2 tbsp. lime juice; 2 tbsp. mayonnaise; 2 tbsp. Mexican Crema; 1 tbsp. chile powder, (mild or spicy); 1 tbsp. lime juice; ¾ cup Cotija cheese, crumbled; 1 cup red bell pepper, cut into small dice; ½ cup cilantro, chopped, for garnish; One bag (14 oz) sturdy corn tortilla chips, for dipping

Layered Mexican Street Corn Dip

Course

Appetizer

Cuisine

Mexican

Pairs With

Sonoma Coast Sauvignon Blanc

Ingredients

Ingredients 1

3 cups frozen roasted corn*

3 tbsp. vegetable oil

1 tsp. salt

1 cup Greek yogurt

½ cup Mexican Crema

2 tbsp. ground cumin, toasted

½ cup cilantro, chopped

½ cup green onion, sliced

1 tsp. salt

2 tbsp. lime juice

2 tbsp. mayonnaise

2 tbsp. Mexican Crema

1 tbsp. chile powder, (mild or spicy)

1 tbsp. lime juice

¾ cup Cotija cheese, crumbled

1 cup red bell pepper, cut into small dice

½ cup cilantro, chopped, for garnish

One bag (14 oz) sturdy corn tortilla chips, for dipping

Instructions

STEP 1:

Roast corn: Turn your oven on to the “broil” setting. Mix the frozen corn with the vegetable oil in a small bowl. Spread out the corn onto a sheet pan covered with foil. Sprinkle the salt over all. Place the corn into the oven on the top rack and broil it until excess water has evaporated and the corn has begun to brown and roast a little more. Remove sheet pan from oven and allow the corn to cool to room temperature.
STEP 2:

Mix ingredients for two layers : Mix together the Greek yogurt, the first amount of crema, the cumin, cilantro, green onion, salt and lime in a medium bowl; set aside. Next, mix together the second amounts of mayonnaise and crema in a small bowl. Mix in the chile powder and lime juice. Set aside.
STEP 3:

Put the dip together: Spread the first, yogurt-based, layer ingredients all over the bottom of a large serving platter so that the yogurt mixture is about 1/3-inch thick. Now sprinkle the roasted corn evenly over the yogurt layer. Place the mayonnaise mixture into a small ziplock bag, seal and cut one corner off the bottom of the bag. Now squirt the mayonnaise mixture all over the corn in a fun drizzle. Now sprinkle the Cotija cheese over the dip followed by the diced red bell pepper and the chopped cilantro over the top of the entire platter. This dip can now be served with corn tortilla chips. Makes enough for 10-12 people.

Notes

Cook’s Note: This dip can be made ahead of time, it will keep in the refrigerator for up to one day when covered with plastic wrap. Let it warm slightly before serving. You can also make the dip spicier by adding spicier chile powder into the mayonnaise-based mixture. Spicier ingredients will not be beneficial to wine. Try using extra grilled fresh corn (cut off the cob after grilling) when it is in season! *Frozen corn that is already roasted can be found at some Trader Joes locations. If this corn is not available in your area, use regular frozen corn off the cob. Roasting it again dries it out a little- preventing a soggy dip. Roasting the corn again also brings out more flavor.