Mexican Street Corn Dip Recipe – Hot Corn Dip
Mexican Street Corn Dip is our favorite hot corn dip! This easy Mexican Corn Dip recipe is a fantastic way to celebrate Cinco de Mayo. It combines all the elements you love about spicy Mexican dip with a cheesy baked street corn twist. Undoubtedly, the best party dip ever!
This Mexican Street Corn Dip recipe holds a special place as one of the most popular recipes on the site. It’s among my absolute favorite Cinco de Mayo recipes. With my favorite holiday just three days away, I’m in a mad dash to bring you the very best Mexican recipes.
My Cinco de Mayo menu features drinks, including our Perfect Margarita Pitcher recipe. Besides tequila-based drinks, I’ve prepared an array of Cinco de Mayo appetizers for you. While this Mexican Corn Dip recipe takes the top spot, I’ll also be whipping up these other favorites:
This MEXICAN STREET CORN DIP RECIPE is our favorite hot corn dip! Celebrate Cinco de Mayo with this Mexican Street Corn Recipe, combining everything you love about spicy Mexican dip with a cheesy baked street corn twist. Undoubtedly, the best party dip ever.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page. and don’t forget to SHARE with your Facebook friends.
Enjoy this meal.
Mexican Street Corn Dip Recipe – Hot Corn Dip
Here’s a delicious recipe for Mexican Street Corn Dip, also known as Hot Corn Dip:
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (feta cheese can be a substitute)
- 1 cup shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and finely diced for extra heat
- Tortilla chips or baguette slices for serving
Instructions:
- Preheat your oven to 375°F (190°C).
- If using fresh corn, grill the corn on a barbecue or cook in a skillet until it gets a bit charred. If using frozen corn, thaw and pat it dry. If using canned corn, drain and pat it dry.
- In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, Mexican blend cheese, chili powder, smoked paprika, cayenne pepper, minced garlic, and optional diced jalapeño. Mix well.
- Squeeze the lime juice over the mixture and add chopped cilantro. Stir until all ingredients are evenly combined.
- Season with salt and pepper to taste. Adjust the level of cayenne pepper and lime juice according to your preference.
- Transfer the mixture to a baking dish, spreading it evenly.
- Bake in the preheated oven for about 20-25 minutes or until the dip is hot and bubbly, and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with additional cilantro and a sprinkle of cotija cheese if desired.
- Serve the Mexican Street Corn Dip with tortilla chips or baguette slices.
Enjoy this flavorful and satisfying Hot Corn Dip with the essence of Mexican street corn!
