With all of the intense flavors of esquites, this grilled Mexican Street Corn Dip is great served with tortilla chips, as a side salad with chicken or ribs, or as a topping for tacos.
1tablespoonTajín seasoning, chili powder, or pure chile powder
Kosher salt
1cupMexican crema, crème fraîche, or sour cream
1lime, juiced and zestedplus more juice, if desired
¼cupchopped fresh cilantro
½cupcrumbled cotija cheese
¼cupminced red or white onion
½pintcherry tomatoes, halved
1ripe avocado, pitted, peeled, and diced (optional)
Instructions
Prepare a grill for direct cooking over medium-high heat (450°F/230°C). Brush the grill grate clean.
Brush the corn with olive oil, then sprinkle the Tajín seasoning evenly on all sides of the corn. If using pure chile powder, sprinkle the corn with 1 teaspoon salt as well. Grill the corn, turning once or twice while cooking, until charred and crisp-tender. Depending on the type of grill, this will take 15 to 30 minutes.
In a large bowl, whisk together the crema, lime zest, and lime juice. Add 3 tablespoons of the cilantro, the cotija cheese, and the onion to the crema mixture. Stir to combine.
Cut the kernels off the cobs and transfer to the bowl with the crema mixture. Stir gently to coat the corn. Add the cherry tomatoes and avocado, if using. Taste, adding more salt, Tajín seasoning, and/or lime juice if desired. Top with the remaining 1 tablespoon cilantro and serve.