Street Corn Dip (Esquites-Style)
"All the elote magic in dip form — creamy, tangy, a little spicy, and dangerously close to the chip bowl at every party."
The Game Plan
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Heat a large skillet over medium-high heat. Add the frozen roasted corn and cook for 6-8 minutes, stirring occasionally, until the corn is heated through and picks up a little extra char. You don't need any oil -- the dry heat gives it a better roasted flavor.
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Transfer the corn to a large mixing bowl and let it cool for a couple of minutes so it doesn't melt everything on contact.
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Add the mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne. Stir until evenly combined.
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Fold in the cotija cheese, shredded Mexican blend, and most of the cilantro, saving a little for garnish.
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Taste and adjust salt and lime as needed. It should be creamy, tangy, and a little smoky.
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Transfer to a serving bowl. Sprinkle the remaining cilantro, a dusting of chili powder, and a few extra cotija crumbles on top.
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Serve with tortilla chips.
