I was craving Mexican street style corn on the Cobb I had at a street vendor on a trip I went to in Puerto Vallarta recently, the crunchy grilled sweet corn slathered with mayo, crumbled cheese and spices made for a great memory. I was also craving a dip with tortilla chips, so I created this recipe so I can have both. The flavors are fantastic in this dip, a little smoky heat from the chipotle chili plays well off of the sweet corn; traditionally Coijta cheese is used but I developed my dip recipe with goat cheese and the tanginess is to die for. This dish is perfect for any kind of party and it would be a nice surprise to serve your guests instead of the standard bean dip or nacho sauce. Serve this creamy and gooey dip warm with crunchy tortilla chips and you will be dreaming of sunning yourself on the beaches of Mexico as you call the street vendor over for a snack, while sipping your margarita.
UPDATE: I entered this recipe into a contest to Taste of Home Magazine and won first place, so if you would like the recipe for this, it will be featured in one of their magazines called “Simple & Delicious” it will be in the June/July 2019 issue…thank you!
Scoop away, this tortilla chip and dip are best friends!