I Turned Leftover Corn Into the Best Dip Ever! |Lei's Kitchen

Got leftover corn? This Mexican corn dip recipe by Chef John‪@foodwishes‬ is the perfect way to use it up! Inspired by elote, this cheesy corn dip is an easy recipe for a party dip or snack recipes. It's the perfect appetizer recipes for any gathering, especially on a salsa making and canning day like ours. Chapters: 00:00 Intro and Recipe: Mexican Street Corn Dip 00:18 Strip Corn Kernels 00:29 Chop onions 00:39 Make seasoning mix 01:03 Sauté corn 01:41 Season the corn 02:03 Transfer the cooked corn to a container and store in the fridge 02:06 Make the creamy sauce 02:50 Add the corn to combine 03:10 Top with fresh cilantro and serve with tortilla chips 03:40 Flavor notes 03:50 Outro Ingredients (Remix of Chef John’s Mexican Street Corn Dip) • 6 ears of corn, husked and trimmed • 3 tablespoons olive oil • 1 ½ teaspoons salt (or to taste) • ½ teaspoon black pepper • 2 tablespoons chili powder • A pinch of cayenne pepper • ¼ teaspoon dried oregano (preferably Mexican oregano) • ½ cup yellow onion, minced • 4 oz cream cheese, softened to room temperature • ½ cup mayonnaise • ⅓ cup Greek yogurt (Chef John’s recipe calls for sour cream) • ½ cup finely grated cotija cheese • ¼ teaspoon garlic powder • ⅓ cup fresh cilantro, chopped • Fresh lime juice (to taste) Instructions: Based on Chef John’s Recipe @https://www.allrecipes.com/chef-john-... (but skipped the Fresno chili oil) 1. Slice corn kernels from corn cobs into a bowl; set aside. 2. Chop ¼ yellow onion and set aside. 3. Prep seasoning mix 4. In a small bowl, add salt, black pepper, chili powder, a pinch of cayenne, Mexican oregano 5. Heat olive oil in a large skillet over medium high heat and add corn once the oil is hot. Press and pat down into an even layer, and let cook for about 2 minutes without stirring, until the corn begins to brown and starts to pop. Lei’s comment: hard for me not to play with food while cooking and I can’t follow a recipe to save my life. Lol. I added chopped onion early. 6. Add most of the seasoning mix to taste if more is needed. Cook, stirring, until corn is no longer raw but not yet beginning to soften, about 2 minutes. Turn off the heat and store the corn in a container in the fridge for two days until when we hosted salsa making with our friends and daughter. 7. Add cream cheese, mayonnaise, Greek yogurt, cotija cheese, and garlic powder to a bowl; stir together with a spatula until combined. Squirt some lime juice and chopped cilantro. Add corn mixture; stir until evenly combined. Taste one more time to adjust seasoning if needed. Mine came out just fine. Sprinkle more cilantro on top and serve with chips and Nachos as our Mexican-themed salsa making day.