Did we mention it comes together in 30 minutes?
If you’re constantly searching the internet for easy weeknight meals, you might be sick of working the standard proteins and soups into your rotation. Why not add some excitement to your repertoire with a snacky, spicy, appetizer recipe that only takes 15 minutes of prep time? Amanda Haas is bringing us a versatile Mexican street corn dip excerpted from her cookbook Homemade Simple: Effortless Dishes for a Busy Life (we like the sound of that!). You can munch on this app before tucking into tacos, but we won’t tell if you indulge in this luxurious dip as a solo main course. Oh, and we should mention this crucial word of wisdom from Haas herself: “If you want to lighten up the dip, use Greek yogurt in place of Mexican crema or sour cream.” Happy shucking!
With all of the intense flavors of esquites, this dip is great served with tortilla chips, as a side salad with chicken or ribs, or as a topping for tacos. Here, the corn is grilled over a charcoal or wood fire, but you can also char it on a stove-top grill pan or under the broiler.
Mexican Street-Corn-off-the-Cob Dip Recipe
Gluten-free and vegetarian
Makes 6 to 8 servings
Prep: 15 minutes
Cook: 15 to 30 minutes
Ingredients
6 ears corn, shucked
Olive oil, for brushing
1 tablespoon Tajín seasoning, chili powder, or pure chile powder
Kosher salt
1 cup (240 ml) Mexican crema, crème fraîche, or sour cream
Grated zest and juice of 1 lime (2 tablespoons lime juice), plus more if desired
4 tablespoons (10 g) chopped fresh cilantro
1⁄2 cup (60 g) crumbled cotija cheese
1⁄4 cup (35 g) minced red or white onion
1⁄2 pint (145 g) cherry tomatoes, halved
1 ripe avocado, pitted, peeled, and diced (optional)
Instructions
Prepare a grill for direct cooking over medium-high heat (450°F/230°C). Brush the grill grate clean.
Brush the corn with olive oil, then sprinkle the Tajín seasoning evenly on all sides of the corn. If using pure chile powder, sprinkle the corn with 1 teaspoon salt as well. Grill the corn, turning once or twice while cooking, until charred and crisp-tender. Depending on the type of grill, this will take 15 to 30 minutes.
In a large bowl, whisk together the crema, lime zest, and lime juice. Add 3 tablespoons of the cilantro, the cotija cheese, and the onion to the crema mixture. Stir to combine.
Cut the kernels off the cobs and transfer to the bowl with the crema mixture. Stir gently to coat the corn. Add the cherry tomatoes and avocado, if using. Taste, adding more salt, Tajín seasoning, and/or lime juice if desired. Top with the remaining 1 tablespoon cilantro and serve.
Reprinted from Homemade Simple: Effortless Dishes for a Busy Life, by Amanda Haas with permission from Abrams Books, 2023. Photographs © Kathleen Sheffer.
If Amanda’s delicious dip (or the recipes from her cookbook) has your mouth watering, you’ll love this: She’s gearing up for The Vibrant Life Retreat in Bali from March 2-9, 2024, and she’s inviting you to join her! Sign up right here for this magnificent week of exploration, relaxation, and celebration, which is designed to leave each guest feeling more connected to their own well-being. As an added bonus, everyone at the retreat is automatically signed up for the opportunity to win a return trip to the resort (with a guest) — and with only 25 attendees, your chances are pretty good!
