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Gordon Ramsay Street Corn Dip

Gordon Ramsay Street Corn Dip recipe

Gordon Ramsay’s Street Corn Dip is a creamy and cheesy dip inspired by Mexican elote, featuring charred corn, tangy lime, spicy chili, and a luscious cheese blend. It combines the smoky flavors of grilled corn with a smooth, slightly spicy dip base, making it the perfect appetizer or side dish.

Ingredients

Scale

For the Dip:

  • 3 cups grilled corn (about 4 ears, or use canned/drained corn)
  • 1 cup mayonnaise (or Greek yogurt for a lighter option)
  • ½ cup sour cream
  • ½ cup cotija cheese (or feta cheese), crumbled
  • ½ cup shredded cheddar cheese
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For Garnish:

  • ¼ cup fresh cilantro, chopped
  • Extra cotija cheese for topping
  • Extra lime wedges for serving

Instructions

Prepare the Corn:

  1. Grill the corn – If using fresh corn, grill it over high heat for 8-10 minutes, turning occasionally, until charred. Let cool, then cut the kernels off the cob.
  2. Sauté (if using canned corn) – If using canned corn, drain and sauté in a dry pan over medium-high heat for 5 minutes until slightly charred.

Make the Dip Base:

  1. Mix the creamy ingredients – In a large bowl, combine mayonnaise, sour cream, lime juice, and lime zest. Stir until smooth.
  2. Add spices and cheese – Mix in chili powder, smoked paprika, cayenne (if using), minced garlic, salt, black pepper, cotija cheese, and shredded cheddar cheese.

Combine and Serve:

  1. Stir in the grilled corn – Fold in the charred corn kernels until evenly coated in the creamy mixture.
  2. Garnish – Top with extra cotija cheese, fresh cilantro, and a sprinkle of chili powder for added color.

Serve:

  1. Enjoy warm or cold – Serve immediately with tortilla chips, pita bread, or fresh vegetables.