I went to a cookout over the weekend and I got sent home with a big bag of leftover corn on the cob. When I have a bunch of corn that I need to use up, I like to turn it into Mexican street corn. Instead of making the standard recipe that I usually use, I decided to cut the corn off the cob and use it to make a dip instead. I incorporated all of the same flavors as classic street corn but this dip is much more versatile.
This makes a spicy and refreshing dip for the summer and is perfect to bring along on picnics or potlucks. You can serve this with tortilla chips, add a scoop to your tacos and burritos, or eat it alongside some rice and greens. Feel free to add more or less spice, depending on your preference.
This makes a spicy and refreshing dip for the summer and is perfect to bring along on picnics or potlucks. You can serve this with tortilla chips, add a scoop to your tacos and burritos, or eat it alongside some rice and greens. Feel free to add more or less spice, depending on your preference.
YIELDS
4–6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp vegan butter
- 3 ears of corn
- 1 diced jalapeño
- 1/4 cup diced red onion
- 3 tbsp vegan mayo
- 2 tbsp vegan plain yogurt
- 1/4 cup vegan cheddar cheese
- 3 tsp tajin seasoning
- juice from 1 lime
- 1/4 cup fresh cilantro
- to taste salt and pepper
Directions
1. Add the butter to a large skillet and heat over medium.
2. Cut the corn off the cob and add it to the pan. Sauté for a few minutes before adding the onion and jalapeño.
3. Stir in the mayo, yogurt, and cheese, until melted.
4. Stir in lime juice and tajin. Season with salt and pepper to taste.
5. Add fresh cilantro and mix well before serving.
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Photo: Lauren Sacerdote
