Sweet corn is one of the many benefits of summer and I take full advantage of it. Grilled or roasted with plenty of butter and seasoning. I love elote which is a Mexican street corn but there is also a dish called esquites in which the kernels are sliced off the cob and sauteed in butter. Both versions get a dose of mayo and cheese and the esquites are typically served in a bowl and eaten with a spoon. Sounds like the makings of a great dip to me and I added some of the flavors of the southwest like tomatoes and cumin.
I am a sucker for anything involving avocados, though, so the guacamole chips from Food Should Taste Good were speaking to me in the chip aisle. And they were a winner - full flavored and with a little bit of heat that matched perfectly with the natural sweetness of the corn and tomatoes in my dip. This is some seriously addictive stuff. Enjoy!
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ingredients (4 Servings)
- 2 Cups corn kernels
- 1 Tablespoon butter
- 1/2 Cup mayonnaise
- 1/4 Cup sour cream
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped cilantro
- 2 Tablespoons grated cotija cheese
- 1 Tomato, diced
- 1/2 Teaspoon cumin
- 1/4 Teaspoon chili powder (or to taste)
- Salt and pepper to taste
Add the butter to a pan and saute the corn until very lightly browned. Remove from the heat and allow to cool slightly while you make the dressing.
Combine the mayonnaise, sour cream, lemon juice, cilantro, grated cheese, tomato, cumin and chili powder in a large bowl. Stir in the corn and season with salt and pepper.
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This recipe was sponsored by Food Should Taste Good but my opinions are always my own. Thank you for supporting the brands I love and use in my kitchen.