Method

Street Corn Dip

Roast the corn

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil. Add the corn in an even layer and let it cook without stirring for 3–4 minutes to char. Stir and continue to cook, stirring occasionally, until corn has some browned/charred spots and is heated through, about 6–8 minutes total. If using fresh corn on the cob, char kernels removed from the cob; if using frozen, make sure thoroughly thawed and patted dry to avoid steaming.

Season roasted corn

Immediately toss the hot corn with smoked paprika, ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed. Transfer to a bowl and let cool 5–10 minutes.

Make the creamy base

In a medium bowl combine mayonnaise (1 cup), sour cream (1/2 cup), minced garlic, lime juice (2 tbsp), lime zest, minced jalapeño (if using), and hot sauce (if using). Whisk until smooth and well combined.

Combine dip

Add the cooled roasted corn to the creamy base along with 3/4 cup of the crumbled cotija cheese and half of the chopped cilantro (about 1/4 cup). Stir until evenly distributed. Taste and adjust salt, lime, or heat. If you prefer a slightly looser dip, stir in 1–2 tablespoons water or more lime juice.

Finish and garnish

Transfer the dip to a serving bowl. Sprinkle remaining cotija and chopped cilantro over the top. Optionally drizzle with a little olive oil and a light dusting of smoked paprika for color. Serve warm or at room temperature.

House Crispy Chips

Prepare tortillas

Preheat oven to 375°F (190°C) if baking, or heat a large skillet over medium if pan-frying. Stack tortillas and cut each into 6 wedges (triangles) with a sharp knife or pizza cutter.

Bake method (healthier)

Toss tortilla wedges with 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon chili powder until evenly coated. Arrange wedges in a single layer on baking sheets (use two sheets if needed). Bake 8–12 minutes, turning once, until crisp and golden. Watch closely to avoid burning. Remove and cool on a rack.

Pan-fry method (extra crispy)

Heat 1/4 inch oil in a skillet over medium-high heat. Fry tortilla wedges in batches, 1–2 minutes per side, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined plate and immediately sprinkle with salt (and chili powder if using).

Serve

Let chips cool slightly so they crisp fully. Arrange around the Street Corn Dip and serve immediately. Leftover chips can be stored airtight for 1–2 days but are best fresh.

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