All the flavors of Mexican street corn in a dip!
This easy to make Corn & Poblano dip (esquites-style) is perfect for taco tuesday or any day really. Inspired by my esquites-style summer roasted corn, this has all of the elements of esquites with the addition of peppers, onions, and garlic, and The Most Delicious Candied Jalapeños. Perfect with our homemade corn tortilla chips, enjoy this dip as a tasty snack or as a topping on nachos or tacos.
Esquites originate in mexico and translate to “corn in a cup”. The popular Mexican street food made it’s way into kitchens and restaurants all over the world and for good reason. This stuff is addicting. This dip is the perfect combination of flavors. Add as much spice, lime, and cheese as your heart desires and Enjoy!
Easy to Make Corn & Poblano Dip (Esquites Style)
Ingredients
- 1 bag frozen corn or 16 oz fresh corn
- 1 poblano pepper large or 2 medium sized, chopped
- 2 garlic cloves minced
- 1/2 cup red onion chopped
- 1 tbsp candied or pickled jalapeños chopped
- 2 tbsp sour cream
- 1 tbsp mayo
- 1/2 cup cotija cheese grated
- 1/4 cup cilantro chopped
- 1 tbsp tajin or chili lime seasoning
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp kosher salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 limes juiced
Instructions
- Chop veggies set aside
- Heat butter and olive oil in pan
- Saute onion and garlic until fragrant, 2-3 minutes
- Add corn and poblanos to the onion and garlic and saute for 5 minutes
- Add spices and candied jalapeños, mix to combine
- Saute for another 10 minutes or until completely heated through
- Allow mixture to cool completely about 30-40 minutes
- Mix in mayo, sour cream, lime juice, spices to taste
- Top with cotija cheese and cilantro
- Enjoy!
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