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
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
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