NASHVILLE, TENN. (RFD-TV) — Last night, we saw the premiere of Twisted Skillet, our new food and lifestyle program where restaurant inspiration meets cowboy culinary creativity, exploring open-fire cooking techniques and regional ingredients. Today, on Friday’s Market Day Report, show host and Texas chef Sean Koehler joins us once again for a taste of what we can expect as the series continues.
With the Big Game coming up, Sean is sharing some unique recipes to help spice up our weekend festivities. On today’s menu: Street Corn Dip (Elote Style).
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Street Corn Dip (Elote-Style)
Recipe by Chef Sean Koehler, Twisted Skillet
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
This elote-style street corn dip from Twisted Skillet chef Sean Koehler delivers smoky, creamy flavor with charred corn, cotija cheese, and lime. A quick, crowd-pleasing dip perfect for game day or casual gatherings.
INGREDIENTS
For the Street Corn Dip:
- 2 cups frozen corn, do not thaw
- 1 tablespoon neutral oil (like avocado or canola)
- 2 tablespoons Mexican crema
- 2 tablespoons full-fat mayonnaise
- 1 teaspoon fresh lime juice plus more to taste
- ¼ teaspoon lime zest
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon guajillo chile powder
- ¼ cup cotija cheese, finely crumbled
- 1½ tablespoons fresh cilantro, finely chopped
For the Chile Crunch (Optional):
- ¼ cup plain corn nuts
- 1 dried chile de árbol stem removed
- Pinch kosher salt
COOKING INSTRUCTIONS
- Char the Corn: Heat a cast-iron skillet over medium-high to high heat. Add the oil, then immediately add the frozen corn in an even layer. Do not stir for 60–90 seconds to allow moisture to cook off. Stir once, then let the corn sit again until blistered and lightly charred in spots. The corn is hot and has charred spots. Remove the skillet from the burner and let it cool briefly (about 20–30 seconds) so the pan is hot but no longer smoking. This prevents the dairy from breaking.
- Build the Dip: Return the skillet to the stove with the heat off. Add the crema, mayonnaise, lime juice, lime zest, salt, and guajillo powder directly to the pan. Gently fold everything together until creamy and evenly coated. Fold in the cotija cheese and cilantro. Taste and adjust salt or lime as needed. If you want a creamier consistency, you can add more mayonnaise and Mexican crema.
- Make the Chile Crunch (Optional): Add chopped arbol chiles and corn nuts to a food processor and pulse until coarsely crushed, like gravel.
- Serve the Dip: Spoon it into a serving bowl or serve it directly from the skillet. Finish with extra cotija and a sprinkle of chile crunch just before serving. Serve warm or at room temperature with tortilla chips.
