HOT MEXICAN CORN DIP

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Hot Mexican Corn Dip has all the flavors of Mexican Street Corn in a deliciously dippable format. It’s creamy and cheesy with sweet pops of roasted corn and just a touch of heat.

Mexican Corn Dip will be your new gathering plunge go-to. It has every one of the things a triumphant gathering tidbit ought to have:

  • Rich cheeses – cream cheddar, Pepper Jack and Cotija cheddar.
  • Sweet cooked corn – simple to make on the burner or in the broiler.
  • Zesty peppers – I utilized canned green chiles yet you could utilize canned or even new jalapenos for more warmth.
  • Trace of lime – For an explosion of corrosive and newness to help slice through all the smoothness.
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Simply add some tortilla chips for plunging and this beautiful, delectable plunge is prepared to make her debut!.This Mexican Corn Dip is very simple to make, beginning with a base of cream cheddar, harsh cream and a hint of mayo. Stew powder and garlic add flavor while the pepper jack cheddar and diced green chiles add a slight kick of warmth. Lime juice balances this delightful flavor profile.

Hot Mexican Corn Dip has all the flavors of Mexican Street Corn in a deliciously dippable format with creamy cheeses and sweet, roasted corn.

INGREDIENTS 

  • 3 cups corn kernels 2 cans (drained), frozen or fresh
  • 12 ounces cream cheese 1 ½ blocks, softened
  • ⅓ cup mayonnaise
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 ½ cups Pepper Jack cheese divided
  • 4 ounce can green chiles drained slightly
  • ¼ cup cilantro leaves finely chopped, plus some leaves for garnish (parsley is fine)
  • 3 green onions thinly sliced (1 tablespoon reserved for garnish)
  • ½ cup cotija cheese for garnish if desired
  • Hot sauce a few dashes for heat if desired
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INSTRUCTIONS 

  • Preheat oven to 350 degrees F. Spray a 2-quart oval baking dish with nonstick cooking spray.
  • In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add corn kernels and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. You may need to do this in batches. If you don’t have a cast iron skillet, I suggest roasting the corn in the oven – drizzle with a tablespoon of olive oil and roast for 15-20 in a 400 degree oven. (*reserve a couple tablespoons of roasted corn to garnish the finished dish).
  • In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
  • Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
  • Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.
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NOTES

This recipe makes about 8 servings.

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