Esquite (Mexican Street Corn) Dip
Ingredients
- 1 tbsp olive oil
- 2-15 oz. cans whole kernel corn drained
- 1/4 cup red or white onion finely chopped
- 1-8 oz. brick cream cheese
- 1/2 cup mayo
- 1/2 cup Mexican or sour cream
- 1/4 cup pickled Jalapenos chopped
- 2 - 3 tbsp Jalapeno pickle juice from the canned Jalapenos
- 2 - 3 tbsp lime or lemon juice
- pinch salt
- 1/3 cup Queso Fresco crumbled
- corn tortilla chips
- For garnish:
- Tajin see notes
- 1/3 cup cilantro chopped
- Mexican or Key lime wedges
Instructions
- In a large cast iron skillet heat up the olive oil. When hot, add the corn kernels and cook over medium - high 3 - 5 minutes, stirring often. Add the chopped onion and keep cooking until onion is sauteed. Reserve about a 1/4 cup of the cooked corn and onions.
- Add the cream cheese to the cast iron skillet and keep mixing and stirring. Add the mayo, sour cream, chopped pickled Jalapenos, Jalapeno pickle juice, lime or lemon juice, and the salt. Mix all the ingredients thoroughly. Turn off the heat.
- Preheat the oven broiler to High.
- Top the dip in the cast iron skillet with the reserved cooked corn and the crumbled Fresco cheese. Transfer the cast iron skillet to the broiler and broil for 5 minutes, until bubbly.
- Carefully take the cast iron skillet out of the oven. Let it cool down a bit. Sprinkle with Tajin all over, garnish with the chopped cilantro and serve warm with tortilla chips and lime wedges.
Notes
Tajin is a Mexican seasoning made with ground dried red chilies, dehydrated lime juice and salt (there is also a low sodium version). It is avalable at most US grocery stores and online, as well. Valentina has a similar product also, commercialized under their brand name.
If you don't have a cast iron skillet, you can make the dip in a normal skillet and then transfer it to an oven-safe pan before broiling it.