Smoky Street Corn Dip with Lime Crema

Allergens

Dairy, Eggs

Ingredients

• 4 ears of corn, shucked
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 4 tablespoons freshly grated Parmesan cheese
• 1 lime, zested and juiced
• 1/2 cup sour cream
• 1/2 cup fresh cilantro, chopped
• Tortilla chips for serving

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, mix together mayonnaise, smoked paprika, chili powder, cumin, salt, and pepper. Set aside.
3. Brush corn with melted butter, then season with salt and pepper. Grill corn for 8 10 minutes, turning occasionally, until slightly charred.
4. Remove corn from the grill and let it cool slightly. Cut the kernels off the cob and add them to a large mixing bowl.
5. Stir in the mayonnaise mixture, Parmesan cheese, lime zest, lime juice, and sour cream until well combined. Fold in chopped cilantro.
6. Transfer the dip to a serving dish and surround with tortilla chips for dipping.

Chef’s Insight

Don't be afraid to experiment with different spices or additions, like diced jalapeños or crumbled bacon, to make this dip your own.

Notes

Feel free to add more heat by increasing the chili powder or adding diced jalapeños.