A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.
Veracruz Hot Corn Dip
I based this corn dish off of one that I saw in Eva Longoria's cookbook, Eva's Kitchen: Cooking with Love for Family and Friends. It sounded a little like maque choux, but with some spicy flair, which it most certainly has!
Veracruz corn was a popular dish on the menu at the now shuttered Beso Steakhouse in Hollywood, owned by Longoria, and though I believe it was considered a side dish on the menu, I really enjoyed it best as an appetizer, served hot with some crisp tortilla chips.
One warning though. If you aren't a big lover of spicy heat, skip the chipotle and sub in some mild green chilies or sweet bell pepper instead, because while chipotle peppers are really just smoke-dried jalapenos, they can be quite fiery! If you prefer things on a milder side, reduce the chili powder and omit the red pepper flakes, jalapeno and chipotle.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make Veracruz Hot Corn Dip.
Prepare corn using your favorite method (microwave, boil, grill) and set aside to cool. I'm using the microwave method here, because it's quick and easy. The corn is microwaved in the husks and just slips right out leaving the silks behind! Once cool enough to handle, cut the kernels from the cob. You'll need about 4 cups of kernels and depending on the size of the corn, about 4 to 6 ears.
Combine ingredients for marinade.
I love this Corn Zipper tool for scraping corn. Makes an easy job of it!
Cut all of the corn off of the cobs.
Be sure to scrape the cobs into the corn to get all the milk. To milk the corn cobs slide the dull edge of a butter knife down the corn after removing the kernels and scrape on top of the cut corn.
Add corn to marinade.
Toss, cover and refrigerate for several hours or up to overnight.
When you're ready to make the dip, you'll need pickled jalapeno, fresh tomatoes, red onion, cilantro and queso fresco cheese. Place oven rack 6 inches from broiler and preheat.
In a medium cast iron skillet or other ovenproof skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and fragrant, about 2 minutes. If you're substituting sweet bell pepper, you'll want to add that here too.
Combine ingredients for aïoli dressing; set aside.
Add the corn, tomatoes and jalapeno to the skillet.
Toss until warmed through.
Remove from heat, add cilantro and a pinch each of salt and pepper, or to taste.
Toss.
Spoon aïoli on top.
Sprinkle with the Queso Fresco cheese.
Transfer skillet to oven and cook until browned and bubbling, about 5 minutes. Keep watch! You do not want to let it burn.
Serve as a corn side dish or with chips for an appetizer.
Veracruz Hot Corn Dip
Yield: About 6 Servings
Prep time: 15 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 25 M
A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.
Ingredients
- 4 cups cooked corn off the cob, milked (about 6 average ears)
For the Marinade:
- 1/4 cup olive oil
- 1/2 tablespoon chili powder, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon lime zest
- 3 teaspoons fresh lime juice
For the Chipotle Aïoli:
- 1/4 cup real mayonnaise
- 1/4 cup full fat sour cream
- 1 teaspoon minced chipotle in adobo sauce (see note)
- 1 lime, zested and juiced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 1 teaspoon crushed red pepper flakes, or to taste, optional
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
For the Corn:
- 2 teaspoons olive oil
- 1/4 cup chopped purple onion
- 1 cup chopped fresh tomatoes
- 1/8 cup pickled sliced jalapeno, chopped
- 1/4 cup fresh chopped fresh cilantro or parsley
- Salt and pepper, to taste
- 1/2 cup crumbled Queso Fresco Mexican cheese
Instructions
- Prepare corn using your favorite method (microwave, boil, grill) and set aside to cool. Once cool enough to handle, cut it from the cob.
- Combine ingredients for marinade, add corn to marinade, toss, cover and refrigerate for several hours or up to overnight.
- Place oven rack 6 inches from broiler and preheat.
- Combine ingredients for dressing; set aside.
- In a medium cast iron skillet or other ovenproof skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
- Add the corn, tomatoes and jalapeno and toss until warmed through.
- Remove from heat, add cilantro, a pinch each of salt and pepper, or to taste.
- Spoon aïoli on top and sprinkle with the cheese.
- Transfer skillet to oven and cook until browned and bubbling, about 5 minutes. Take care not to burn.
- Serve as a corn side dish or with chips for an appetizer.
Notes:
Milk the corn cobs by sliding the dull edge of a butter knife down the corn after removing the kernels. I like to use the no husk, microwave method to cook the corn, but you may grill, boil or use your favorite method to cook the corn. This recipe has a little fire to it. If you prefer things on a milder side, reduce the chili powder, omit the red pepper flakes and use milder green chilies or sweet bell pepper instead of jalapeno and chipotle. If serving as a side dish, garnish top with sliced and fried fresh corn tortillas before serving.
For Nachos: Prepare corn as above, except do not top with the cheese or broil. Preheat oven to 400 degrees. Layer tortilla chips, shredded cheese or a cheese sauce and warm corn; top with the crumbled queso, additional chili powder (or Tajin) and garnish with sour cream and cilantro. Place in oven for about 10 minutes or until cheese has melted.
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