June 25, 2021

Mexican Street Corn Dip with Chips

Mexican Street Corn Dip with Chips is one of our favorite summer appetizers. I love this appetizer for several reasons. First of all, it has all of the great flavor of Mexican Street Corn, with none of the mess and fuss. Secondly, this dip is inexpensive to make. Besides the corn, I already had all the ingredients in my fridge and pantry. And, lastly, I love that this dip can be prepared ahead of time and baked off whenever you need it.

The Equipment I Used

A Baking Dish- I used a 9×7 ceramic baking dish for baking this dip.
A Mixing Bowl- I used a mixing bowl to stir together all the dip ingredients.

The Ingredients Needed for Mexican Street Corn Dip with Chips

Corn on the Cob- I always try to buy my corn at the corn farm stand. But, today I used supermarket corn, and the dip was still great.
A Jalapeno Pepper- If that’s too spicy for you, just leave this out.
Garlic- Just omit this if you hate garlic.
Cream Cheese- Use full fat cream cheese. This time I used the Whole Foods brand.
Sour Cream- Please use full fat sour cream. Breakstone sour cream is my favorite.
Mayonnaise- I always use Hellman’s mayonnaise.
Lime Juice- Be sure and use freshly squeezed lime juice.
Cotija Cheese- You can use cotija cheese or queso fresco.

How I Made my Dip

First, I steamed the corn in the microwave.
Next, I cut off all the corn kernals.
Then, I mixed the corn with the mayonnaise, cheeses, scallions, jalapeno, garlic, and chili powder.
Next, I baked the dip for twenty minutes.
Finally, I served the dip with tortilla chips, cherry tomatoes, and sliced peppers.

If you like Mexican Street Corn, you need to try this cheesy and yummy Mexican Street Corn Dip with Chips.

Mexican Street Corn Dip with Chips

A creamy, cheesy dip with all the flavors, but none of the fuss, of Mexican Street corn.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Tex-Mex

Servings

Ingredients

4 ears corn on the cob, shucked
1 jalapeno, minced
2 cloves garlic, grated
1 scallion, minced
1 tsp. chili powder
4 ounces brick cream cheese, softened
¼ cup sour cream
2 tbsp. mayonnaise
1 tbsp. lime juice
1 cup grated Cotija cheese or crumbled queso fresco
2 tbsp. each sliced jalapeno, diced red pepper, cilantro leaves
tortilla chips, for serving

Instructions

Preheat the oven to 350 degrees.
Place the corn on a plate, cover with a paper towel, and microwave for ten minutes or until the corn is tender. Remove the kernels from the corn and put it in a large bowl.
To the corn, add the minced jalapeno, garlic, scallion, sour cream, mayonnaise, half of the cotija cheese, cream cheese, lime juice, and chili powder. Sprinkle the rest of the cotija cheese over the top. Stir until well combined.
Put the dip into a small casserole dish and bake for twenty minutes. Garnish the baked dip with the sliced jalapeno, minced red pepper, and cilantro leaves.
Serve hot with tortilla chips. This can be reheated at 350 degrees for 15 minutes.