Did you know street corn dip tajin canned corn has 174 calories per serving? It’s a tasty twist on traditional elotes. It’s become a hit in the US, loved at parties.
This dip mixes the zesty Tajín seasoning with creamy corn. It’s a great mix of flavors. It’s perfect for game day or when you want Mexican street food.
Ready to explore a world of flavor? We’ll look at the origins, ingredients, and how to make this delicious dip. Let’s bring Mexican cuisine to your kitchen!
- What is Street Corn Dip and Its Mexican Origins
- Essential Ingredients for Street Corn Dip Tajin Canned Corn
- Kitchen Tools and Preparation Steps
- Step-by-Step Mixing and Cooking Process
- Customization Options and Flavor Enhancements
- Serving Suggestions and Presentation Tips
- Storage and Make-Ahead Instructions
- Conclusion
What is Street Corn Dip and Its Mexican Origins
Street corn dip is a tasty appetizer inspired by Mexican street food, elote. It combines roasted corn salsa with the zesty flavors of tajin seasoning. This makes it a great party snack, easy to share.
Traditional Elote and Its Modern Dip Adaptation
Elote is grilled corn on the cob with creamy mix, cheese, and spices. The dip version brings these flavors together in a new way. It uses canned corn for quick and easy making.
Cultural Significance in Mexican Street Food
Street food is very important in Mexican culture, with elote being a favorite. It shows Mexico’s rich farming history and diverse food traditions. Turning elote into a dip celebrates this cultural icon in a new way.
Evolution of Street Corn to Party Dip
Mexican cuisine has become more adaptable, turning street food into dips. This change lets home cooks easily make street corn flavors at home. The dip keeps the essence of elote but in a new format.
| Ingredient | Traditional Elote | Street Corn Dip |
|---|---|---|
| Corn | Grilled on the cob | Canned or grilled kernels |
| Cheese | Cotija, sprinkled | Cotija or queso fresco, mixed in |
| Cream | Mayonnaise, brushed on | Mayo and sour cream, blended |
| Spices | Chili powder, sprinkled | Tajin seasoning, mixed in |
Essential Ingredients for Street Corn Dip Tajin Canned Corn
Making the best mexican street corn dip starts with picking the right ingredients. It’s all about mixing fresh and easy-to-use options. Let’s look at what makes this dip a hit.
Choosing the Right Corn: Fresh vs. Canned
There are two corn choices: fresh and canned. Fresh corn is sweet and crunchy. Canned corn is easy to use.
For fresh corn, grill 6 ears for 8-12 minutes, turning every 2-3 minutes. If using canned or frozen corn, cook 3 cups in a skillet for 8-10 minutes until charred spots appear. Frozen corn is a good choice when fresh isn’t available.
The Magic of Tajin Seasoning
Tajin seasoning makes this dip special. It adds a tangy, slightly spicy flavor. Use 2 tablespoons, but adjust to taste. This mix of chili, lime, and salt goes well with the corn’s sweetness.
Dairy Components and Cheese Options
The dip’s creamy base comes from mayonnaise and sour cream. Use 2-3 tablespoons of each. Cotija cheese is traditional, but pepper jack adds a kick. Don’t forget lime juice to enhance the flavors.
| Ingredient | Quantity |
|---|---|
| Corn | 6 ears fresh or 3 cups canned |
| Tajin seasoning | 2 tablespoons |
| Mayonnaise | 2-3 tablespoons |
| Sour cream | 2-3 tablespoons |
| Cotija cheese | 1/4 cup |
| Lime juice | 1 tablespoon |
With these ingredients, you can make a delicious mexican street corn dip. It’s perfect for summer parties. The mix of flavors and textures will make it a hit.
Kitchen Tools and Preparation Steps
Here’s what you need for the Street Corn Dip. First, get a big mixing bowl. You’ll also need a strong spatula or wooden spoon for stirring. And, don’t forget a can opener for canned corn!
For serving, choose a nice baking dish. A 9×13-inch pan is perfect. Or, use a cast-iron skillet for a rustic look. It’s great for broiling the top.
Now, let’s prep. Soften your cream cheese for 30 minutes at room temperature. While waiting, chop your onions and garlic. If using fresh corn, now’s the time to prepare it.
Next, measure your sour cream and hot sauce. These add creaminess and heat. You can adjust the hot sauce to your liking. Now, it’s time to mix everything together!
| Ingredient | Amount | Prep Step |
|---|---|---|
| Cream Cheese | 16 oz (2 blocks) | Soften at room temperature |
| Sour Cream | 1.5 cups | Measure and set aside |
| Canned Corn | 2 cans (2.5 cups) | Drain and rinse |
| Garlic | 3 cloves | Mince finely |
| Pepper Jack Cheese | 2 cups | Shred if not pre-shredded |
Step-by-Step Mixing and Cooking Process
Making the perfect Street Corn Dip with Tajin is easy. I’ll show you how to do it, from starting with the corn base to adding the zesty touches.
Preparing the Corn Base
Begin with 4 cups of corn kernels, fresh or frozen. If canned, drain them well. Heat 2 tablespoons of olive oil in a skillet over medium-high.
Cook the corn for 5-6 minutes. It should soften and get a bit charred.
Combining Creamy Elements
In a big bowl, mix 1/3 cup each of mayonnaise and greek yogurt. Add 8 ounces of softened cream cheese. Blend until it’s smooth.
This creamy mix is what makes the dip so rich.
Adding Seasonings and Final Touches
Now, sprinkle in 2 teaspoons of Tajin seasoning, 1 teaspoon chili powder, and 1/4 teaspoon garlic powder. Squeeze in the juice of one fresh lime.
Fold in the cooked corn kernels. For more flavor, add 1/2 cup each of crumbled queso fresco and cotija cheese.
Put the mix in a baking dish. Bake at 350°F for 12-15 minutes until it bubbles. For a golden top, broil for 2-3 minutes.
Garnish with extra Tajin and serve with tortilla chips.
| Ingredient | Amount |
|---|---|
| Corn kernels | 4 cups |
| Mayonnaise | 1/3 cup |
| Greek yogurt | 1/3 cup |
| Cream cheese | 8 ounces |
| Tajin seasoning | 2 teaspoons |
| Fresh lime juice | 1 lime |
Customization Options and Flavor Enhancements
I love how versatile this street corn dip recipe is. You can easily tweak it to suit your taste preferences or dietary needs. Let’s explore some exciting ways to customize your dip.
Spice Level Adjustments
The heat level in this dip is easily adjustable. If you’re a spice lover, try adding an extra teaspoon of chili powder or keep the seeds in your jalapeños. For a milder version, reduce the chili powder or swap it with smoked paprika. You can also experiment with different hot sauces to find your perfect kick.
Cheese Variations
While Cotija cheese is traditional, don’t be afraid to mix it up. Pepper jack cheese adds a creamy, spicy twist to your street corn dip. Feta or queso fresco are great alternatives that bring a tangy flavor. For a more melty texture, try a blend of cheddar and monterey jack.
Fresh Herb Additions
Fresh herbs can elevate your dip’s flavor profile. Cilantro is a classic choice, but if you’re not a fan, try parsley or chives. A sprinkle of mint can add a refreshing touch. Remember, a little goes a long way with herbs, so start with small amounts and adjust to taste.
| Customization | Options | Flavor Impact |
|---|---|---|
| Spice Level | Extra chili powder, Jalapeño seeds, Hot sauce | Increases heat intensity |
| Cheese | Pepper jack, Feta, Queso fresco | Alters creaminess and tanginess |
| Herbs | Cilantro, Parsley, Chives, Mint | Adds freshness and aromatic notes |
Remember, the beauty of this street corn dip lies in its flexibility. Feel free to experiment with these customizations to create your perfect dip. Serve with a variety of tortilla chips for a crowd-pleasing appetizer that’s sure to impress!
Serving Suggestions and Presentation Tips
I love serving this street corn dip warm. It tastes best when it’s warm. Use a cast-iron skillet or a fancy baking dish for a great look.
To make it even better, broil the top until it’s golden. This creates a yummy cheese crust on top.
Here are some great ways to serve it:
- Tortilla chips (classic choice)
- Pita crackers (for a Mediterranean twist)
- Fresh vegetable sticks (healthier alternative)
Top it with extra cheese, cilantro, and Tajín for extra flavor. Serve lime juice wedges on the side. This lets guests add a zesty kick.
This dip is great as a snack, side dish, or taco topping. It’s quick to make, needing just 15 minutes of prep and cooking. Each serving has 155 calories, 13g of carbs, and 3g of protein. It’s a tasty and balanced treat for your guests.
| Serving Size | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 1/6 of recipe | 155 kcal | 13 g | 3 g | 11 g |
Remember, how you present it matters! Serve this tasty street corn dip in a beautiful dish. Your guests will love it.
Storage and Make-Ahead Instructions
I love making street corn dip with Tajin canned corn ahead of time for parties. It’s a hit that saves time. Here’s how to store and reheat this tasty Mexican street corn dip.
Refrigeration Guidelines
Keep your dip in an airtight container in the fridge. It stays good for 3-4 days. Let it cool down completely before refrigerating. This stops condensation and keeps the texture right.
Reheating Methods
To reheat, take the dip out of the fridge 30 minutes early. This helps it warm up evenly. Bake at 350°F for 15-20 minutes until it’s bubbly.
For quicker heating, microwave in 30-second bursts, stirring between each.
Freshness Duration
The dip tastes best within 4 days. After that, the flavors might start to fade. If using frozen corn, thaw and drain it well before mixing. This stops excess water from messing with the dip’s consistency.
Remember, this dip isn’t good for freezing. The dairy ingredients can separate and change texture when thawed. For the best Mexican street corn dip experience, enjoy it fresh or within the recommended storage time.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | 3-4 days | Use airtight container |
| Room Temperature | 2 hours max | During serving only |
| Freezing | Not recommended | Affects texture and flavor |
Conclusion
I’ve shared how to make a delicious street corn dip with Tajín canned corn. This Mexican dish brings the taste of elote dip to your home. It’s only 150-200 calories per serving, making it a guilt-free snack.
This recipe is easy to make. Using canned corn saves time and is available all year. A quick sauté adds a smoky flavor, making it perfect for parties. The secret ingredient? Tajín seasoning, starting with just a teaspoon.
This dip is all about making it your own. Mix mayo and sour cream for creaminess, or use vegan options. Add Cotija or cheddar cheese, or jalapeños for spice. It’s great for any gathering or when you want Mexican flavors.
So, get your crock pot ready and start making this dip. It’s not just food; it’s a celebration of flavors. You’ll want to make it again and again.
FAQ
Can I use frozen corn instead of canned corn for this Street Corn Dip?
Yes, frozen corn works great as a substitute. Just thaw and pat it dry first. It tastes fresher and better than canned corn.
What can I substitute for Tajín seasoning if I can’t find it?
Mix chili powder, lime zest, and salt for a similar taste. Or, try paprika, cumin, and lime juice. They’ll give you a close flavor in your dip.
Is there a way to make this dip vegetarian or vegan?
For a veggie version, pick vegetarian cheese. For vegan, use vegan mayo, sour cream, and cheese alternatives. Nutritional yeast is also a good choice.
How spicy is this Street Corn Dip?
It’s mild to medium spicy. You can adjust the heat with more chili powder or jalapeños. This lets you control the spice level.
Can I prepare this dip in advance for a party?
Yes, you can make it ahead. Mix all ingredients and refrigerate in an airtight container for up to 24 hours. Reheat and add garnishes just before serving.
What’s the best way to reheat leftover Street Corn Dip?
Reheat in the oven. Use an oven-safe dish, cover with foil, and heat at 350°F for 15-20 minutes. Stir occasionally. Microwaving works too, but stir between each interval.
Can I use Greek yogurt instead of sour cream in this recipe?
Absolutely! Greek yogurt is a great substitute. It’s tangy, creamy, and healthier than sour cream.
What are some good dipping options beside tortilla chips?
Try pita chips, vegetable sticks, or crackers. Toasted baguette slices are also good. For a low-carb option, use cucumber or endive leaves.
How long can I store leftover Street Corn Dip in the refrigerator?
Store it in an airtight container for 3-4 days. Cool it first and check for spoilage before eating.
Can I freeze Street Corn Dip?
Freezing is possible but not recommended. The texture may change, and the corn might get mushy. If you freeze it, use it within 1-2 months.
Street Corn Dip Tajin Canned Corn Recipe
Ingredients
- 6 ears of fresh corn or 3 cups canned corn
- 2 tablespoons Tajín seasoning
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1/4 cup Cotija cheese
- 1 tablespoon lime juice
- 16 oz 2 blocks cream cheese
- 1.5 cups sour cream
- 2 cans canned corn 2.5 cups, drained and rinsed
- 3 cloves garlic minced
- 2 cups pepper jack cheese shredded
- 4 cups corn kernels fresh or frozen
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 8 ounces cream cheese
- 2 teaspoons Tajín seasoning
- 1 lime fresh lime juice
Instructions
- Prepare corn base: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook the corn for 5-6 minutes until softened and charred.
- Mix creamy elements: In a bowl, blend 1/3 cup mayonnaise, 1/3 cup Greek yogurt, and 8 ounces of softened cream cheese until smooth.
- Add seasonings: Stir in 2 teaspoons Tajín seasoning, 1 teaspoon chili powder, 1/4 teaspoon garlic powder, and juice from one lime.
- Combine corn: Fold in the cooked corn kernels and 1/2 cup crumbled queso fresco and cotija cheese.
- Bake: Transfer to a baking dish and bake at 350°F for 12-15 minutes until bubbly. Broil for 2-3 minutes for a golden top.
- Garnish: Sprinkle with extra Tajín and serve with tortilla chips.
Notes
- Adjust the heat level by adding more chili powder or jalapeños for spiciness.
- Use Greek yogurt as a substitute for sour cream for a tangy and healthier alternative.
- This dip can be made ahead of time and refrigerated for up to 24 hours before serving.
- Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 350°F for 15-20 minutes.
