This Mexican Street Corn Zucchini Dip is going to be your new favorite dip. Made with cotija cheese, spices and veggies, this cheesy corn dip is sure to be a hit at any party!
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.
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.
I can’t lie, though. I was excited to come home and test this crack corn dip again. Before we left, we went through a few iterations of this cheesy corn recipe and I was hooked.
To my knowledge, I first tried mexican street corn recently (aka elote corn) Is that crazy? I really feel like I’ve been missing out. It was so tasty and addicting.I probably had some version of it in the past without calling it this. 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.
So, I set out to create a Mexican street corn dip based off of the flavors and spices of Mexican street corn. I wanted to add a few more veggies in, like zucchini and pepper.
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. Isn’t it great how food can bring you back to positive memories so easily? One (of many) of my favorite reasons to appreciate food.
Of course, this cotija corn dip is a little more flavorful than my love for corn on the cob. The base uses cotija cheese and mayo, which makes this corn zucchini dip all kinds of creamy.
We’re using three sources of fat, with butter, mayo, and cotija cheese, but they make the best flavor possible. Trust me on this.
I love using a cast iron skillet that holds flavor and seasonings in. It really adds to this Mexican corn dip recipe!
First, to make this crack corn dip, melt your butter over medium-high heat. Add in the zucchini and red pepper. After a few minutes, add in the corn, mayo, cotija cheese, pieces and lime juice.
Stir everything together until the cheese starts to melt.
You can use this zucchini dip as a topping for meats and entrees as well. It’s perfect for summer dining and entertainment!
Who knew that a corn zucchini dip could become a smooth, creamy dip that is perfect on its own or used as a topping on seafood, chicken and/or chips?
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! I like to have these as options, like in my favorite white bean skillet recipe with tomatoes.
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.
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!
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