Summer produce is definitely my favorite, and corn on the cob is a favorite!
When I was planning for a pool party, I knew the light corn dip would be perfect to eat poolside. Adding some elements similar to Mexican Elote corn, this dip is a real crowd pleaser.
This can be served chilled or warm.
- 3-4 cobs of corn
- 2 ounces canned roasted chiles
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon Chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 cup crumbled feta cheese (or cotija cheese)
- 2 tablespoons chopped cilantro
- 1 cup shredded Mexican blend cheese if making this a hot dip
Prepare corn. Heat grill to high. Cook corn (options includes microwaving with a wet paper towel for 4 minutes, boil for 8 minutes, or grill with the husk on for about 15 minutes.) Place cooked corn on grill until charred. Remove corn from cob. Allow to cool if possible.
Add to mixing bowl: Charred corn, chiles, mayo, sour cream, chile powder, garlic power, salt and feta cheese. (basically everything except cilantro.)
(note: if you do not have the chiles or don’t want to only use a half can, feel free to chop up a spicy pepper, such as jalapeno. You can also use cotija cheese instead of feta.)
Fold in cilantro. Chill.
If serving cold, top with additional cilantro and serve with corn chips.
Enjoy it as much as as this little guy loves this red ball! (He thought the dip was delicious too! haha)