Mexican Corn Dip is a creamy, flavorful dip that brings the vibrant flavors of Mexican street corn into a shareable dish. Made with sweet corn, tangy lime juice, and spicy jalapeños, this dip is perfectly balanced by rich sour cream and mayonnaise, and it’s topped off with crumbled cotija cheese and fresh cilantro. Ideal for parties, potlucks, or game day, this dip is best served warm with tortilla chips or sliced veggies. It’s a crowd-pleaser that’s simple to make and bursting with bold flavors.
Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese
- 1 jalapeño, finely chopped
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese (or feta)
- Salt and pepper to taste
- Tortilla chips for serving
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the dip mixture: In a large bowl, combine the corn, mayonnaise, sour cream, shredded cheese, chopped jalapeño, chili powder, cumin, lime juice, and half of the cilantro. Mix until well combined. Season with salt and pepper to taste.
- Bake: Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the dip is bubbly and heated through.
- Garnish and serve: Remove from the oven and top with crumbled cotija cheese and the remaining cilantro. Serve hot with tortilla chips.
This Mexican Corn Dip is creamy, spicy, and full of fresh flavors—perfect for any gathering or snack time!
