This fresh and spicy charred corn dip is sweet, smokey, and refreshing. Scoop it up on a chip and serve it at your next party. It’ll be a total hit.
1 T canola oil
2 C corn kernels
2 jalapenos, minced
1/2 red onion, finely chopped
1 clove garlic, grated or minced
1 tsp kosher salt
1/4 tsp cayenne pepper
1/3 C plain yogurt (greek is also fine)
1/2 C crumbled cotija cheese
Juice of half a lime
5–6 dashes hot sauce
Heat oil in a cast iron skillet, over medium heat. Add corn kernels and spread into one even layer. Let cook for a few minutes, undisturbed, or until some of the kernels take on a deep, golden brown color. Stir and pack down into one layer again and repeat. Transfer kernels to a large bowl and let cool for five minutes.
Add jalapenos, red onion, garlic, salt, cayenne pepper, yogurt, cotija cheese, lime juice, and hot sauce. Mix to combine and season to taste.
Serve at room temperature or chilled, with chips and veggies.
Corn may be charred on the cob, or off. Either in a skillet (as directed above) or under the broiler. If you’re grilling, you can also feel free to throw the cobs directly on the grates to pick up some color, although this isn’t my favorite way to do it.
Leave the ribs and seeds in the jalapenos for more of a kick.
If you can’t find cotija cheese you can substitute crumbled feta
Keywords: street corn dip, elote dip, charred corn dip, summer appetizer, summer corn dip