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Roasted Mexican Corn Dip

Mexican street corn turns into the ultimate fresh and delicious dip packed with flavor! 

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 5 ears fresh summer corn (about 4 cups)
  • 1 tbsp butter
  • 1/2 red bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 1/2 fresh cilantro, chopped
  • 6 green onions, chopped
  • 1 jalapeño, finely chopped
  • 1/2 avocado, diced
  • 4 tbsp fresh lime juice about 2 limes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 2 tbsp whole milk yogurt or sour cream
  • 2 tbsp avocado oil mayonnaise
  • 1 mango, chopped
  • 1/2 cup crumbled cotija cheese or feta

Instructions

  1. Cut all corn off of the cob. Heat butter in large skilled over high heat. Once melted, add corn and cook for 4-6 minutes or until kernels have a few char marks. Transfer to a large bowl and let cool for a few minutes.

  2. Add all chopped ingredients to the bowl with the corn. 

  3. In a separate bowl, whisk together lime juice, yogurt, mayonnaise, and spices. Top with additional cheese if desired and serve!

Recipe Notes

Use fresh summer corn if it's available! It is also possible to use frozen corn. Ataulfo mangos (the small yellow ones) are my favorite for this recipe because of their sweet flavor.

Recipe adapted from Jo Cooks.