Spicy Street Corn Salsa: The Perfect Game-Day Dip

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I live in the Southwest, and the answer to every social gathering is a dish with a little spice and South-of-the-border ingredients. That’s why even sporting events include enchiladas, chips and salsa, or really anything with hot sauce and lime. With all the big football games going on right now, we are in full blown party prep mode and have our favorite side dish we’re bringing with us- Mexican Street Corn Salsa with a little extra kick!

I like to first assemble all the ingredients to make sure I’m good to go. Here’s what you need:

10-12 cups roasted corn
1 cup chicken stock
4 cups of mayo
2 tsp salt
1 tsp pepper
2 TBSP sugar
1 TBSP El Yucateco Sauce/ or 2 TBSP Chulula if you want a sweeter, less spicy taste
6 TBSP lime juice
1 cup Queso Fresco
Chili powder or red pepper for garnish

I cheat and roast my corn in the oven- heat it to broil and roast about 8 minutes.

While it’s roasting assemble the mayo, chicken stock, sugar, salt, pepper, lime juice, and El Yucateco Sauce in a large stock pot. Heat it up on medium.

You can find this beautiful flavor-maker in the salsa isle at Food City.

And if you visit Food City you can take advantage of this special offer: Buy (2) Coca-Cola 1.25 Liter products + (2) El Yucateco Hot Sauce products and get $2.00 off your deli/meat order.

Your corn should come out looking toasted but not crispy.

Your heated ingredients should mix together to make an atomic-pink looking color. This is the hot sauce at work and that means perfection.

Add in the roasted corn and stir well.

Dump all ingredients into your serving dish- a 9×13 pan should work perfect.

Top with the cheese and a little chili powder or red chili powder if you really want some extra heat. Serve it with chips and refreshing glass of ice cold Coca-Cola.

And I’m curious, what’s your go-to party food you love to make?

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