Creamy Mexican Street Corn Dip is a take on, you guessed it, Mexican street corn. I’ve always wanted to try it, but I’m waiting for corn to be in season around here. In the meantime, I thought this recipe might be a great way to try the flavors, but I ran into some trouble. I couldn’t find cotija cheese in my local grocery store. I looked up a substitute and the article I read said a good parmesan cheese would work. So, I’m not so sure I’m really experiencing the right flavors here. The city I grew up in has a large Latino population so I can find it in stores there. As for this recipe I went ahead with the substitute.
The recipe I used was Mexican Street Corn Dip by Justine at cookingandbeer.com. It was really easy to follow. The only other changes I made were I used red onion instead of green onions for two reasons: I had red onion on hand and my green onions, that were on my window sill, went rancid. I guess that’s what happens when you forget to change the water for like a week! Ops! Also I omitted cilantro because my husband is one of those people who find that it tastes like soap. It’s strange, but actually quite common. I’m not a huge fan of cilantro anyway, so it’s not a big deal to me.
For the most part this dip is a throw together kind of recipe. The only ingredients that need to be chopped are the jalapeno and onions. After that, all you have to do is sauté the corn and jalapeno in some butter for about 7 minutes and then toss them in with the other ingredients. Easy!
The Verdict: This was good, but not great. My jalapeno wasn’t very strong so I added hot sauce to the dip to give it more flavor and a bigger kick. It was very creamy, so if that’s your thing then you’ll love this. My guess at what kept this from being great was the substitution in cheese.
Changes and Ideas for the Future: I definitely want to get the cotija cheese. While I do think the red onion works just fine here I will make it next time with the green onions. I am definitely going to add another jalapeno to it and still probably add the hot sauce. I do think this recipe deserves another try. It wasn’t bad and if it’s in front of you you’re going to keep eating it, but it’s not something I would feel compelled to have again. We’ll see how I feel after retrying this.
Have you tried Mexican street corn or any of the dip variations? If so, what do you think? Don’t forget to checkout the fun recipes with beer pairings at www.cookingandbeer.com.