Name: Kuchie's on the Waters Mexican Street Corn Dip / Chips Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen corn kernels, thawed (or fresh corn cut from cobs); 2 tbs unsalted butter; 1 tbs olive oil; 1 cups mayonnaise; 1 cups sour cream (or Mexican crema); 3 oz cotija cheese, crumbled (or feta if unavailable); 0.5 cups fresh cilantro, finely chopped; 3 tbs lime juice (about 1–2 limes); 2 tsp garlic, minced (about 2 cloves); 1 tsp chipotle in adobo, minced (optional for smoky heat); 0.5 tsp ground cumin; 1 tsp smoked paprika (or regular paprika); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 oz extra cotija or queso fresco for garnish, crumbled; 4 to taste lime wedges (for serving); 2 tbs extra chopped cilantro (for garnish); 12 pieces small corn tortillas; 1 cups neutral oil for frying (vegetable, canola, or peanut); 1 tsp kosher salt (for chips); 1 tsp chili-lime seasoning (optional: Tajín) or extra smoked paprika

Method

Corn Dip

Char the corn

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add the butter and olive oil. When butter foam subsides, add the corn in an even layer. Cook, undisturbed, 3–4 minutes until golden-brown on one side. Stir and continue to cook 4–6 minutes until many kernels show charred/blistered spots. If using fresh corn, you may get more blistering; for frozen, cook a little longer after thawing to remove moisture. Remove from heat and let cool 5 minutes.

Mix base

In a large bowl combine mayonnaise, sour cream (or crema), the minced garlic, lime juice, ground cumin, smoked paprika, minced chipotle (if using), kosher salt and black pepper. Whisk until smooth and tasting balanced (add up to 1 tbs more lime juice or 1/4 tsp more salt if needed).

Combine and add cheese

Add the charred corn to the bowl with the mayo mixture while it is still slightly warm; fold to combine. Add 2 oz of the crumbled cotija and the chopped cilantro, folding gently so the cheese is distributed. Taste and adjust seasoning: more salt, lime, or chipotle if desired.

Finish and serve

Transfer the dip to a serving bowl. Sprinkle the remaining 1 oz cotija and the extra chopped cilantro over the top. Optionally squeeze a little additional lime over the dip. Serve warm or at room temperature with prepared chips. If you prefer it warm, heat the combined dip in a 350°F (175°C) oven for 8–10 minutes until warm through (do not bake long or the mayonnaise may separate).

Chips

Prepare tortillas

If your tortillas are refrigerated, bring them to room temperature and stack them. Using a sharp knife or pizza cutter, cut each tortilla into 6 wedges (or 8 for smaller chips). Keep wedges covered with a clean towel to prevent drying while you heat oil.

Heat oil

Pour oil into a heavy skillet or deep sauté pan to a depth of about 1/3 inch (enough to shallow-fry) and heat over medium-high until shimmering and a small scrap of tortilla sizzles immediately (about 350–365°F / 175–185°C if using a thermometer).

Fry the chips

Fry tortilla wedges in batches, 5–8 at a time depending on pan size, turning once, until golden and crisp, about 1–1.5 minutes per side. Use a slotted spatula to transfer cooked chips to a paper towel–lined baking sheet. Immediately season with kosher salt and optional chili-lime seasoning while still hot so it sticks. Continue until all wedges are fried.

Alternative: Bake

For a lighter chip, preheat oven to 400°F (200°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange single layer on a baking sheet, and bake 7–10 minutes, flipping halfway, until crisp and golden. Season immediately with salt and chili-lime.

Serve

Let chips cool slightly to crisp further, then transfer to a serving bowl or platter alongside the warm or room-temperature Mexican Street Corn Dip. Provide lime wedges for extra brightness.