Mexican Street Corn Dip with Chilli Butter

Why this recipe is amazing

Corn kernels: While I do recommend fresh corn, this corn dip can also be made with frozen or canned corn. Fresh corn will just have the added pop of juicy flavour and also Sautee better, leading to enhanced flavour.

Red onions: Red onions have purplish-red skin and white flesh. The flavour is mildly spicy and sweeter rather other varieties. I love red onion and use it a lot. The higher sugar content lends to a sweeter flavour that works well in a multitude of dishes. Cook it on a lower heat to help caramelise the onion rather than burning.

Garlic: Flavour flavour flavour! Fresh garlic contains a chemical called ‘Allicin’ that is activated when it is chopped, crushed etc. It is what gives garlic its distinct taste and aroma. I prefer to crush cloves with a garlic crusher to increase the amount of allicin as much as possible.

Smoked paprika: Paprika is a spice made from dried, ground red peppers. It can vary in levels of spiciness and sweetness. Smoked paprika means that the paprika has been smoked prior to being ground down. It is available in mild to spicy flavours with varying hints of sweetness. I prefer a sweet smoked paprika. If you cannot find smoked paprika, use unsmoked and add a tsp of liquid smoke. It is a product available in grocery or BBQ stores.

Cumin powder: A rich, warming spice that is ground to make a powder. It has an earthy, nutty flavour. Cumin is in my top 5 favourite spices, you’ll see me use it a lot. Cumin powder is a ground variety of cumin. It is easily purchased at a grocery store or you can grind your own whole spices with a blender.

Red chilli flakes: Dried flakes of fresh red chilli to add spicy heat or a ‘bite’ to your dish. I prefer flakes rather than ground chilli but use what you like and alter it to your spicy preference.

Block cream cheese: Block only please, no spreadable stuff! Cream cheese, like butter in a tub with a label reading ‘spreadable’ contains additives to keep it soft when refrigerated. Those additives change the flavour but also how the ingredient behaves when cooked. I never buy or use it and suggest you don’t either, especially in cheesecake! It’s not crucial to this recipe but just not my preference. Philadelphia is the most-known brand but the generic stuff works just as good.

Ricotta cheese: Cotija cheese is traditionally used in Mexican street corn. It is very hard to find in Australia so firm ricotta is a great substitute. Full-fat ricotta is recommended as it adds a rich creamy flavour to the dip. You can substitute for low fat but be aware that the results may vary.

Sour cream: Adds a wonderful tangy flavour to the dip. Sub for Greek yoghurt if you would like.

Lime juice: Tanginess cuts through the rich and creaminess of the ricotta and cream cheese. It adds vibrancy and freshness to your mouth in each bite. You can sub for lemon if needed but lime is better.

Fresh coriander/cilantro: Fresh herbs add freshness and a little extra brightness to the dish.

Red chillies: You can use as little or as much as you’d prefer. This dish is very fresh and light, therefore lends nicely to a little spice.

Szechuan chilli oil: This Szechuan chilli oil recipe is great on everything! Wonderfully spicy with a nice hit of numbing Szechuan peppercorns and fragrant spices. It will be your new secret ingredient. If you don’t have it on hand, regular chilli oil or Mexican-style hot sauce can also work.