Hot Mexican Corn Dip - Chef Fun Kitchen

Hot Mexican Corn Dip

Hot Mexican Corn Dip has all the flavors of Mexican Street Corn in an exceedingly deliciously dippable format. It’s creamy and crummy with sweet pops of roast corn and simply slightly of warmth.

Mexican Corn Dip goes to be your new party dip go-to. It’s got all the items a winning party starter ought to have! It’s got creamy cheeses, sweet roast corn, spicy peppers and a touch of lime. simply add some flannel-cake chips for dipping and this attractive, tasty dip is prepared to create her debut!

Hot Mexican Corn Dip
Hot Mexican Corn Dip

This Mexican Corn Dip is super simple to create, beginning with a base of cheese, cream and slightly of salad dressing. flavorer and garlic add flavor whereas the pepper jack cheese and diced inexperienced chiles add a small kick of warmth. juice rounds out this delicious flavor profile.

The corn extremely gets to shine during this dip! The instruction incorporate 2 cans of corn, however you may use three cups of contemporary or frozen that are roasted. The fun half is once you roast the corn on your stovetop! currently if you've got a grill and you wish to induce extremely fancy with it you may roast corn cobs on your outside grill, except for simplicity we’re simply preparation in an exceedingly forged iron frying pan. Don’t have a forged iron skillet? Pour the corn onto a sheet pan and roast within the oven! Either method you’re reaching to love the sweet and slightly smoky flavor you get from the burn corn. It takes this Mexican Corn Dip up concerning twenty seven notches!

Hot Mexican Corn Dip


  • 2 15-ounce cans of sweet corn, drained
  • 12 ounces cream cheese softened
  • 1/3 cup mayonnaise
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 1/2 cups Pepper Jack cheese divided
  • 1 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


  1. Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
  2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn 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 two batches, or just with half of the corn - your choice).
  3. 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.
  4. 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.
  5. Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.

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