Food on Friday: Dipping into some Mexican street corn


By Julia Westhoff

Have you ever had Mexican street corn? It’s really, really good. I had some recently at Taco Republic and again when I saw it on the menu at Unforked. It’s basically corn on the cob (a perfect treat on its own), kicked up a notch by the addition of lime, chili powder, cheese, and one more secret ingredient. Unfortunately, that one ingredient happens to be the only thing my friend Diana told me she does not like, which she disclosed when I invited her family over for dinner and asked her for her food preferences. And it’s actually not something I even cook with a lot. But I really wanted to make this dip, and it was really good, and I may not have mentioned the presence of said secret ingredient when Diana asked me what was in this dip. Which she loved.

It’s mayo. The secret ingredient is mayo.

Sorry, Diana.

Mexican Street Corn Dip
Adapted from Closet Cooking

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and cook, (try not to stir too much), until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately with tortilla chips.