Post published on May 27, 2022 by vspiceroute
Last post modified on May 25, 2023 by vspiceroute
Esquites Dip is an easy dip that you can make during summer times. I like the fact that it can be made ahead and can be taken for pot lucks of picnics. It is a non messy way to enjoy corn and comes together so quickly. This is a no onion or garlic version hence if you are jain you can enjoy this. Try it out and I promise it will be best thing.
Recipe
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
Ingredients
- 2 cups corn fresh or frozen
- 1 jalapeño diced into small pieces optional
- 1/2 cup chopped cilantro
- 1/4 cup veg parmesan cheese grated
- 1 cup sour cream
- 1/2 cup vegan mayo
- Salt as needed
- 1 tsp tajin
- 1 tsp cumin powder
- 1 tablespoon butter
- Lime juice as needed
- 1 bag of tortilla chips
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
- You can use frozen corn, wash and strain
- you can replace mayo with yogurt
- To make it more creamy increase the sour cream portion
- adjust the lime juice as per taste
- you can skip jalapeños
- if you live in states you can use everything but Elotes seasoning
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Do you have a list of ingredients?
it is in the recipe