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This DELICIOUS appetizer is a take on one of my favorite things ever… Mexican street corn (elote). This is the perfect Cinco de Mayo recipe because you can make it in no time and trust me…it will be gone muy rapido!
1 teaspoon oil
3 cups fresh corn kernels (about 5 ears of corn)
1 jalapeno, seeds and ribs removed, diced
8 oz cream cheese, room temperature
1/4 cup sour cream
3 tablespoon mayo
salt
pepper
1 teaspoon ground Cumin
1/2 teaspoon chili powder
1/2 cup Queso Fresco (or Cotija cheese) crumbled
1/3 cup chopped fresh cilantro
2 scallions, diced
Extra diced scallions, cilantro, queso fresco, and chili powder for the top
Tortilla chips for serving
In a skillet over medium high heat add the oil, fresh corn kernels, and jalapeno. Cook for about 5 minutes, or until the kernels are a bright yellow
In the mean time mix together the cream cheese, sour cream, mayo, salt, pepper, cumin, and chili powder in another bowl
Add the cooked corn to cream cheese mixture as well as chopped fresh cilantro, scallions, and crumbled queso fresco. Stir to combine
Add the dip to a serving bowl and top it with a little more chopped scallions, cilantro, crumbled queso fresco, and sprinkle the top with a little more chili powder
That’s it! A super easy dip for Cinco de Mayo that is outrageously delicious
Find it online: https://gourmetwithblakely.com/mexican-street-corn-dip/