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Amazing Mexican Street Corn Dip: Irresistible Party Favorite

Mexican street corn dip
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A creamy, cheesy, and spicy Mexican street corn dip that’s perfect for parties and gatherings. This dip captures the vibrant flavors of elote in an easy-to-share format, guaranteed to be a crowd-pleaser.

Ingredients

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  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1-2 jalapeños, seeded and minced (optional, for heat)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the drained corn, diced tomatoes with green chilies, softened cream cheese, mayonnaise, and sour cream.
  3. Stir in the Monterey Jack cheese, cheddar cheese, chopped cilantro, minced jalapeños (if using), chili powder, and cumin.
  4. Season with salt and pepper to your preference.
  5. Spread the mixture evenly into a small baking dish or an oven-safe skillet.
  6. Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese is melted and lightly golden.
  7. Serve immediately with your favorite tortilla chips or vegetables.

Notes

  • For a spicier dip, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
  • You can grill or roast the corn before adding it to the dip for an extra layer of flavor.
  • This dip can be made ahead of time and reheated before serving.

Nutrition

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