When we’re on the move, one of the first things we like to do is work out which will be our new favorite place to go for a quick drink and appies. This is really part of what makes a city feel like home, and once we know a few favorite landmarks it helps us settle in to new surroundings. This recipe is inspired by the Mexican street corn and margaritas that first welcomed us to Euclid’s patios.
Turns out, we aren’t alone in loving this Mexican Street Corn Dip as it is always a party favorite! I love its sweet and smoky flavor brought out by roasting the corn and charring the peppers.
Easy to bring together, this dip makes a great appetizer or addition to a Mexican meal. Try serving it alongside some guacamole and salsa for a lovely dip trio.
Mexican Street Corn Dip
- 1 can of organic corn
- 2 poblano peppers
- 3 tbsp mayo (I always recommend Just Mayo, which happens to be vegan and has a great flavor balance)
- 1/4 – 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Wedge of lime
- Pinch of salt
- Turn your oven onto a high broil.
- Place the peppers under the grill, watching closely, and turning every 5 minutes until the skins are blistered and charred.
- Remove the peppers, place them in a bowl, and seal tightly with plastic wrap to steam them.
- Once cool, remove the peppers, discard the seeds and the stem, and peel off the waxy skin.
- Slice the peppers into strips and then dice finely.
- Meanwhile, drain the corn and place on a baking tray.
- Broil for 10 minutes or so, stirring occasionally until it starts to char and pop.
- Combine the corn and poblano peppers in a bowl, and mix with mayo, paprika, cayenne pepper, lime and salt.
- Taste and adjust seasoning to your preference.
- Serve and enjoy with corn chips!
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