Mexican Street Corn Dip (Esquites)
Charred corn folded into a spiced, cheesy cream base with lime and fresh herbs — served warm as a dip.
- fresh sweet corn, shucked8 ears
- neutral oil2 tbsp
- unsalted butter, divided3 tbsp
- large shallot, finely diced1
- jalapeños, finely diced2
- poblano, fire-roasted, peeled, seeded, diced1
- garlic, minced4 cloves
- kosher salt1 tsp
- ancho chili powder1½ tsp
- smoked paprika1 tsp
- ground cumin¾ tsp
- chipotle powder½ tsp
- Mexican oregano1 tsp
- cayenne
- cream cheese, room temperature3 oz
- Mexican crema½ cup
- mayonnaise3 tbsp
- Monterey Jack cheese, freshly grated½ cup
- Oaxaca cheese, hand-pulled½ cup
- cotija cheese, crumbled, divided1 cup
- lime juice, from 2–3 limes
- lime zest, from 1 lime
- cilantro, chopped½ cup
- scallions, sliced thin4
- Tajín
- flaky salt
- Fresno chile, sliced into rings
- 1
Char the corn: Grill whole cobs over high heat (500°F+), rotating often, until 30–40% of kernels are blackened, 8–10 minutes. Alternatively, cut kernels from cob and char in batches in a screaming-hot cast iron skillet. Cut kernels from cob if grilled whole; reserve.
high500F+ - 2
Cook aromatics: In the same pan over medium heat, melt 1 tbsp butter with the neutral oil. Cook the shallot 3–4 minutes until softened. Add the jalapeños and poblano and cook 2 minutes. Add the garlic and cook 30 seconds.
medium - 3
Bloom spices: Push aromatics to the side and add the remaining 2 tbsp butter to the center of the pan. When foaming, add the ancho chili powder, smoked paprika, ground cumin, chipotle powder, Mexican oregano, kosher salt, and cayenne. Stir constantly for 45–60 seconds until fragrant.
medium - 4
Build cream base: Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Add the Mexican crema and mayonnaise and stir until smooth. Add the Monterey Jack and Oaxaca cheese in handfuls, melting each addition before adding the next. Stir in ½ cup of the cotija.
low - 5
Add corn and season: Fold in the charred corn. Add the juice of 1 lime, taste, and adjust salt and lime juice as needed. Stir in the lime zest.
low - 6
Finish: Remove from heat and fold in the cilantro and most of the scallions. Transfer to a wide serving dish. Top with the remaining ½ cup cotija, Tajín, reserved scallion tops, Fresno chile rings, flaky salt, and additional lime zest. Serve warm with tortilla chips.
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