Esquites Dip

Esquites are off the cob Mexican street corn. It’s tangy, spicy, salty and sweet. Esquites in the dip form tastes so delicious and it’s a perfect recipe to make ahead or take it to potlucks. My recipe is no onion/ garlic version. This dip when paired with chips tastes so good and I love the fact that it is not messy. You will need 10 minutes and this creamy dip will blow your mind. 
Check the recipe below and don’t forget to save it 
Prep Time 10 mins
Course Appetizer, Side Dish
Cuisine Mexican

Instructions
 

  • Cut the corn off the cob
  • In a pan heat butter, add jalapeños and corn, salt and cook for 5-10 minutes till corn soften
  • In a large bowl, whisk together sour cream, vegan mayo, salt, tajin, cumin powder, parmesan cheese, chopped cilantro
  • Add the corn and jalapeño mixture, lime juice and mix it together
  • Leave it in the fridge for few hours or can make this 1 day ahead
  • Before serving, top with parmesan cheese, red chili powder and cilantro
  • Enjoy them with tortilla chips

Notes

  1. You can use frozen corn, wash and strain
  2. you can replace mayo with yogurt 
  3. To make it more creamy increase the sour cream portion 
  4. adjust the lime juice as per taste 
  5. you can skip jalapeños
  6. if you live in states you can use everything but Elotes seasoning 
Keyword cheesy dip, corn appetizer, corn dip, elote, elote dip, esquites, esquites dip, game day dip, indian popcorn, jain dip, make ahead dip, no onion no gadlic dip, summer recipe