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.
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.
- 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
- 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.
This recipe makes about 8 servings.