Description
A creamy and flavorful Mexican Street Corn Dip that combines sweet corn kernels with zesty lime juice, spicy chili powder, and rich cheeses baked to golden perfection. Perfect as a party appetizer or a tasty side dish.
Ingredients
Scale
Dip Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 6 cups corn kernels, cooked
- Salt and pepper to taste
- 1 lime, juiced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Combine ingredients: In a large mixing bowl, mix together mayonnaise, sour cream, chopped cilantro, minced garlic, chili powder, cayenne pepper, Cotija cheese, Parmesan cheese, and cooked corn kernels until well combined.
- Season the mixture: Add salt and pepper according to your taste preference, then squeeze the juice of one lime into the bowl and mix thoroughly.
- Transfer to baking dish: Pour the mixture into a baking dish and spread it out evenly to ensure uniform cooking.
- Bake the dip: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top turns golden brown and the dip is bubbly.
- Cool and serve: Remove the dip from the oven and let it cool for a few minutes to set before serving.
- Enjoy: Serve the Mexican Street Corn Dip warm with tortilla chips or as a delicious side to your favorite Mexican dishes.
Notes
- For a smokier flavor, consider adding a teaspoon of smoked paprika.
- You can use frozen corn if fresh is unavailable; just make sure it is thawed and drained well.
- Adding extra cheese on top before baking can create a crispier crust.
- This dip is best served warm but can also be reheated gently if needed.
- Adjust the cayenne pepper quantity to control the spiciness.
