Mexican Corn Dip
Gourmet Firehouse Style
This Mexican Corn Dip was a hit with our family and friends! The Mexican flavors paired with our Pineapple Habanero salsa made the perfect dip for any occasion!
Ingredients:
3 ears of corn
4–6 oz. of Gourmet Firehouse Pineapple Habanero salsa (Medium)
1–2 tablespoons of butter
2 tablespoons of mayonnaise
2 tablespoons of sour cream
1 tablespoon of lime juice
1 teaspoon of chili powder
1 teaspoon of cumin
Salt and pepper to taste
¼ cup of parmesan cheese
1/8 cup of cilantro (optional)
1/8 cup of crumbled Queso Fresco or goat cheese (optional)
Directions:
- Preheat a BBQ grill.
- Butter the corn or use a vegetable oil to coat.
- Season with salt, pepper, and chili powder.
- Grill the corn directly on cooking rack, turning every 2 minutes until corn has a slight char. Cool and cut kernels off the cob.
- In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and parmesan cheese with the corn and mix. Garnish with cilantro and Queso Fresco.
- Enjoy with your favorite tortilla chips or pita bread!
Using Gluten Free Corn Chips makes this a Gluten Free Dip.
*Bump up the heat by using our HOT Pineapple. We have also made this dip using the Mango Habanero salsa as well.
Enjoy,
Capt. Ang