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Mexican Street Corn Dip

A close-up of bubbling Mexican street corn dip, topped with melted cheese and fresh cilantro, in a glass baking dish.
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A creamy, cheesy, and spicy dip inspired by Mexican street corn, perfect for your next party. Serve it warm with tortilla chips for a crowd-pleasing appetizer.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1-2 jalapeños, minced (seeds removed for less heat)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the drained corn, diced tomatoes and green chilies, mayonnaise, sour cream, Monterey Jack cheese, cheddar cheese, cilantro, red onion, and minced jalapeños.
  3. Stir in the chili powder and cumin. Season with salt and pepper to your preference.
  4. Mix everything together until well combined.
  5. Pour the mixture into a greased 8×8 inch baking dish or a similar-sized oven-safe skillet.
  6. Bake for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.
  7. Serve hot with tortilla chips or your favorite dippers.

Notes

  • For an extra kick, leave some seeds in the jalapeños.
  • You can add a squeeze of lime juice before serving for a brighter flavor.
  • Garnish with extra cilantro and a sprinkle of chili powder if desired.

Nutrition

Find it online: https://spoonsprout.com/mexican-street-corn-dip-recipe/