One of my favorite things to do on the internet is tell embarrassing stories. Unfortunately, the only embarrassing stories I usually know end up putting me directly in the hot seat. And yet, I go on.
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.” These weren’t just random choices. They just happened to be what we always had on hand in the freezer.
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.
Chile verde salsa, been there, done that. Sour cream dips, not really my jam. What about something more substantial, something with texture and weight that required a hearty chip for dipping? WHAT IF I turned a street food standby into a go-to party dish?
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.
Green Chile Street Corn Dip
- 3-4 ears of corn, shucked and rinsed
- 3 green chiles, chopped and seeded
- 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
- 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.