Alice Rose This dip takes the flavours of Mexican street corn and puts them in a bowl, which is a much easier thing to serve at a party than corn on the cob.
The whole thing depends on getting a proper char on the sweetcorn first, since that smoky, slightly blackened flavour is what separates this from a plain creamy corn dip.
It comes together in about twenty minutes and can be served warm or at room temperature.
Why Charring the Sweetcorn Is What Gives This Dip Its Flavour
Sweetcorn on its own is sweet and mild, and simply warming it through in a pan doesn’t add anything beyond that basic sweetness.
Charring it in a very hot, dry pan until parts of the kernels blacken creates a smoky bitterness through caramelisation that balances the sweetness of the corn and the richness of the creamy base.
Using a dry pan, rather than adding oil at this stage, gets the corn hotter faster and encourages actual charring rather than frying.
A pan that’s too cool, or one with oil in it, will simply heat the corn through without producing any of the blackened spots this dip depends on for its flavour.
Ingredients for Gordon Ramsay Street Corn Dip
- 400g sweetcorn kernels (tinned, drained, or frozen and defrosted)
- 100g mayonnaise
- 100g soured cream
- 1 garlic clove, crushed
- Juice of 1 lime
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 100g feta, crumbled
- 2 spring onions, finely sliced
- Small handful fresh coriander, chopped
- Salt and freshly ground black pepper
- Tortilla chips, to serve
How to Make Gordon Ramsay Street Corn Dip — Step by Step
Step 1 — Dry the Sweetcorn
Pat the sweetcorn dry with kitchen paper, as excess moisture will prevent it charring properly.
Step 2 — Char the Sweetcorn
Heat a dry frying pan over high heat until very hot. Add the sweetcorn in a single layer and cook for 5–7 minutes, stirring occasionally, until parts of the kernels are blackened and charred.
Step 3 — Cool Slightly
Transfer the charred corn to a plate and leave to cool for 5 minutes.
Step 4 — Make the Creamy Base
In a large bowl, mix the mayonnaise, soured cream, crushed garlic, lime juice, smoked paprika and chilli powder.
Step 5 — Combine
Stir the charred sweetcorn through the creamy base, along with most of the feta, spring onions and coriander.
Step 6 — Season and Finish
Season with salt and pepper to taste. Transfer to a serving bowl and scatter over the reserved feta, spring onions and coriander.
Step 7 — Serve
Serve with tortilla chips for dipping.
My Top Tips for the Best Gordon Ramsay Street Corn Dip
Pat the sweetcorn completely dry before charring, as wet corn steams in the pan rather than blackening.
Use a dry pan with no oil for the charring stage, since oil lowers the surface temperature and stops the corn blackening properly.
Let the charred corn cool slightly before mixing it into the creamy base, as adding it hot can cause the soured cream and mayonnaise to split.
Taste before adding extra salt, as the feta is already quite salty and the dip often needs less than you’d expect.
Reserve some feta and coriander for the top, which makes the finished dip look better and keeps those flavours fresh on the first bite.
Serving Suggestions
Serve with tortilla chips as a party dip, or alongside grilled chicken or steak as a side. It also works well spooned over tacos or a burrito bowl.
How to Store Gordon Ramsay Street Corn Dip
In the fridge: Store in an airtight container in the fridge for up to 3 days. Stir well before serving, as it can separate slightly on standing.
In the freezer: Not suitable for freezing, as the mayonnaise and soured cream base will split once frozen and thawed.
Gordon Ramsay Street Corn Dip Recipe
Ingredients
Method
- Pat sweetcorn dry.
- Char in a very hot dry pan 5–7 minutes until blackened in places.
- Cool 5 minutes.
- Mix mayonnaise, soured cream, garlic, lime juice, paprika and chilli powder.
- Stir in charred corn, most of the feta, spring onions and coriander.
- Season, transfer to a bowl, top with reserved garnishes.
- Serve with tortilla chips.
Notes
Frequently Asked Questions About Gordon Ramsay Street Corn Dip
Can I use fresh corn on the cob instead?
Yes — cut the kernels off two or three cobs and char them the same way, which gives an even better result than tinned or frozen corn.
Can I make this dip ahead of time?
Yes — it can be made up to a day ahead and stored covered in the fridge, then stirred well and topped with fresh garnishes before serving.
What can I use instead of feta?
Cotija is the traditional cheese for street corn if you can find it, though feta is a close and much more widely available substitute.
Can I serve this dip warm?
Yes — it works well either warm, straight after mixing, or at room temperature, depending on preference and the occasion.
