Green Chile Street Corn Dip
Green Chile Street Corn Dip
I have a major sweet tooth. When I was younger, I always wanted something else after dinner. If I had my way, it would always be ice cream. However, at one point, my mom got tired of telling me just a plain “no” all the time. Instead, she said, “If you want something else after dinner, you can have some green beans or some corn.”
You guys. I was obsessed with corn. After dinner, I would pour myself a nice bowl of the frozen stuff, pop a pat of butter on top and stick it in the microwave. About a minute or so later, I had my dessert. It may have been a peculiar solution to a common issue, but I think my mom can label this one a parenting win! Go mom.
Needless to say, I love the stuff. On the cob, creamed, just plain and warm with butter and salt. This week I was dying for the chance to use green chile as another way to get tortilla chips into my mouth.
That, my friends, is the mission I deemed “accomplished” as soon as I tasted this one. This would really work warm or cold. And, as always, I give you complete artistic license! Have some black beans on hand? Throw them in there! Feelin’ cumin instead of chile powder? Be my guest.
Ingredients:
- 3-4 ears of corn, shucked and rinsed
- 1/2 cup Hatch Green Chile Roasted, Peeled, & Chopped
- 2 tbsp. salted butter
- 3 tbsp. queso fresco (or desired Mexican cheese)
- 1 tbsp. mayonnaise
- 1 tsp. garlic powder
- 2 tsp. chile powder
- 1/2 lime, juiced
- salt to taste
- cilantro to taste and garnish
- chips for serving
Instructions:
- Combine corn (cut off the cob), green chile, and butter in a skillet over medium heat. Saute mixture until warmed through and corn is slightly charred.
- Remove from heat and add mayo, garlic salt, chile powder, lime juice, salt and cilantro.
- Stir to combine.
- Serve! Alongside chips, atop a juicy burger, in a vegetarian pita pocket, or simply grab a spoon and go to town.
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