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Mexican Street Corn Dip

  • Author: Lily
  • Total Time: 30 minutes
  • Yield: 6-8 servings

Ingredients

  • 3 cups corn kernels: You can use fresh, frozen, or canned corn, depending on what’s available. Fresh corn offers the best flavor and texture, especially if it’s grilled or roasted beforehand. If using canned or frozen corn, be sure to drain and pat it dry to avoid excess moisture.
  • 1/2 cup mayonnaise: Mayonnaise adds creaminess and richness to the dip, helping to bind all the ingredients together.
  • 1/2 cup sour cream: Sour cream provides a tangy contrast that balances the sweetness of the corn and the richness of the mayonnaise.
  • 1 cup cotija cheese, crumbled: Cotija is a salty, crumbly Mexican cheese that adds a burst of flavor to the dip. It’s often referred to as the “Parmesan of Mexico” because of its similar texture and savory taste.
  • 1 jalapeño, finely diced: Jalapeño adds a subtle heat to the dip, giving it that signature Mexican kick. Adjust the amount based on your spice tolerance.
  • 1/4 cup fresh cilantro, chopped: Cilantro adds a fresh, herbal note that brightens up the dish.
  • 1/2 teaspoon chili powder: Chili powder provides a smoky, slightly spicy flavor that enhances the overall taste.
  • Juice of 1 lime: Lime juice adds acidity and freshness, balancing the richness of the other ingredients.
  • Salt and pepper to taste: Season to taste with salt and pepper to bring out the flavors of the other ingredients.
  • 1 cup shredded cheddar cheese: Cheddar cheese melts beautifully over the dip, adding an extra layer of creamy, cheesy goodness.
  • Tortilla chips for serving:

    Tortilla chips are the perfect vessel for scooping up the dip, providing a crunchy contrast to the creamy texture.

Instructions

  1. Preheat the Oven:
    • Start by preheating your oven to 375°F (190°C). This ensures that the dip will bake evenly, with the cheese melting perfectly over the top.
  2. Mix the Dip:
    • In a large mixing bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, diced jalapeño, chopped cilantro, chili powder, and lime juice. Add salt and pepper to taste.
    • Mix well until all the ingredients are thoroughly combined. The mixture should be creamy and well-blended, with the corn and jalapeño evenly distributed throughout.
  3. Prepare for Baking:
    • Transfer the mixture to an oven-safe skillet or baking dish. A cast-iron skillet works great for this recipe, as it retains heat well and helps the dip cook evenly.
    • Sprinkle the shredded cheddar cheese evenly over the top of the dip. This layer of cheese will melt and bubble in the oven, creating a delicious, golden crust.
  4. Bake the Dip:
    • Place the skillet or baking dish in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges. Keep an eye on the dip as it bakes to ensure it doesn’t overcook or burn.
  5. Garnish and Serve:
    • Once the dip is done baking, remove it from the oven and let it cool slightly. This allows the flavors to settle and makes the dip easier to scoop.
    • Garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and additional chopped cilantro if desired. These final touches add extra flavor and make the dip look even more appetizing.
    • Serve the dip warm with tortilla chips for dipping. The combination of creamy dip and crunchy chips is simply irresistible.

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Find it online: https://lilybites.teatimewithnaomi.com/mexican-street-corn-dip/