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.
Scoop away, this tortilla chip and dip are best friends!
Chipotle Mexican Street Corn Dip with Goat Cheese
A delicious dip reminiscent of the popular Mexican street vendor grilled corn on the cob
- 2 Cups corn grilled
- 8 oz goat cheese crumbled
- 1 chipotle pepper in adobo minced
- 1 4 oz can green chilies chopped
- 1 4 oz jar pimentos chopped
- 2 green onions chopped
- 3/4 Cup mayonnaise
- 1 tsp chili powder
- 1 tsp cumin ground
- 1 lime zest and juice
- 1 tbsp cilantro leaves chopped
Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine everything and pour into a 1 quart casserole
3. Bake in oven for 35 to 40 minutes or until bubbly & golden
4. Serve warm with tortilla chips, toasts or pita chips
Makes 4 cups
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Tags: Appetizer Dips, chipotle mexican street corn dip with goat cheese, Corn and Cheese Dip, Corn Recipes, Mexican Street Corn Dip
This post was written by Joseph Sciascia