When I visited Mexico City a few years ago, street corn (AKA elote) instantly became my favourite snack. Loaded with tangy cheese and fiery spices, it was available on almost every busy corner. I’ve recreated my beloved corn on the cob experience at home many times since returning, but my new favourite way to enjoy Mexican street corn flavours is in the form of this creamy dip. It’s a total crowd-pleaser that’s perfect for late-summer parties when fresh corn is at its peak.
Turn grill on to medium-high. Grill corn on the cob for 12-15 minutes, turning every 3-4 minutes so that all sides are charred. Remove from grill, let cool, then cut corn from cob and set aside. If using frozen corn kernels, skip this step.
Heat the olive oil in an 8-inch (preferably oven-safe) skillet over medium. Sauté garlic until fragrant, 1-2 minutes.
Reduce the heat to low. Mix in the cream cheese until melted and creamy.
Stir in the sour cream, mayonnaise, ¾ of the corn, jalapenos and cayenne until warmed throughout.
If using an oven-safe skillet, top mixture with queso fresco directly in the skillet. If skillet is not oven-safe, transfer mixture to an oven-safe dish and then top with queso fresco.
Broil for 3-4 minutes, or until cheese is bubbling and golden.
Top with additional grilled corn, cilantro, a squeeze of lime and a sprinkle of tajin and cayenne. Serve hot with tortilla chips for dipping.