This Mexican Street Corn Zucchini Dip is going to be your new favorite dip! Grab some chips, your friends, and dig in to this veggie filled, cheesy dip!
Firstly, let’s catch up on life for a sec, shall we? So, last week, Ed, Tater and I traveled to Nashville to visit my brother. We made the drive, which turned out to be about 7 hours.
Once we got to Nashville, my brother had a bunch of yummy places lined up for us to try over the few days. Highlights included ice cream from Jeni’s, donuts from Five Daughter’s Bakery, a burger from The Pharmacy, Pizza from 5 Points, and Grilled Cheese from the Grilled Cheesery.
As usual, food was a huge highlight of the trip.
The reason we headed to Nashville was to see my favorite artist of all time, James Taylor. This was probably the 10th time I’ve seen him, and I always think it’s going to be his last year touring, but he keeps going like the energizer bunny. It was a great show, although I left a little disappointed because he didn’t play my favorite song, Copperline. It’s not one of his more popular songs , so it’s always rolling the dice at concerts about whether he’ll play it or not. Didn’t work out this time, but oh well. He did play Carolina in my mind 🙂
Today, I’m heading to the Asheville area for a Farm and Agricultural tour! I’m excited because I’m going with some other Charlotte foodies, and I love learning about farms. And FRESH FOOD. I’m psyched. I’ll report back next week!
Alright, back to this recipe.
So, to my knowledge, I first tried mexican street corn recently. Is that crazy?
I probably had some version of it in the past without calling it this. But oh my gawd, so good. It was at Sabor, a local casual Mexican spot. I ordered corn on the cob seasoned with allll the yummy things and I fell in love right then and there.
I made my own version of a dip a few weeks ago, loved it, and decided it was ready for the blog. Only, this time around, I invited zucchini and red pepper to the party, because why not? The more the merrier and extra veggies are cool.
My love with corn on the cob goes way back. Summer dinners on our back porch in Rhode Island. There’s a place near us called Morris Farms, where we would get the best silver queen corn. Add some salt and butter, eat on porch with James Taylor playing in the background – those are my summer memories.
If you like…
you’re going to love this dish.
I’m not even a fan of mayo, you guys, but believe me, it has a place here. Mayo, you’re okay after all.
- 2 tablespoons butter (I prefer unsalted)
- 1 medium zucchini, diced
- 1 small red pepper, diced
- 4 cups corn kernels, frozen, canned or fresh (if canned, about 2 15.25oz cans)
- 2 tablespoons mayonnaise
- ¼ cup crumbled cotija cheese
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- 1 clove garlic
- 1 lime, juiced (about 2 tbsp)
- Salt and pepper, to taste
- Melt butter over saucepan over medium high heat and add zucchini and red pepper. After a few minutes, add corn, mayonnaise, cotija cheese, paprika, chili powder, garlic and lime juice.
- Stir in mayo and sautee for a few minutes, or until cheese begins to melt.
- Top with additional cheese, if desired.
And of course, if you like more spice, you can add red pepper flakes. Or, if you want more herb flavor, cilantro or basil would be delicious too!
This is going to be your new favorite dip – yes, even better than guacamole! I couldn’t believe it myself when I first tried it, but it’s true.
Do you have fun summer memories?
James Taylor fan?