Mexican Street Corn Dip Recipe
This Mexican Street Corn Dip is a creamy, cheesy, and flavorful appetizer inspired by the classic Mexican street corn. It features a mix of cream cheese, sour cream, pepper jack cheese, corn, feta, jalapeno, and fresh cilantro, baked to bubbly perfection. Perfect for parties, game days, or casual gatherings, this dip is both easy to prepare and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Dairy and Cream Base
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can be substituted)
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend for a milder flavor)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
Vegetables and Flavorings
- 2 cloves garlic (minced)
- 1 jalapeno pepper (chopped; leave seeds in for extra spice or remove for mild)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
- 30 oz. canned corn (fully drained and rinsed, approx. 2 cans; fresh or defrosted frozen corn also work)
Other Ingredients
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (about 1 lime)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray and set it aside.
- Blend cream cheese mixture: In a high-powered blender or mixer, combine the room-temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and fully combined.
- Mix in remaining ingredients: Transfer the blended cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeno, chopped red onion, and fresh cilantro. Stir everything together thoroughly to ensure even distribution of all ingredients.
- Assemble the dip: Pour the combined mixture into the prepared baking dish. If desired, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, hot, and bubbly.
- Garnish and serve: Remove from the oven and garnish with extra cilantro, crumbled feta, and a drizzle of hot sauce if desired. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- For a milder dip, use a Mexican cheese blend instead of pepper jack and remove jalapeno seeds.
- Fresh, frozen, or canned corn can be used; just ensure canned corn is well-drained and rinsed.
- Substitute sour cream with Greek yogurt or mayo for different tanginess or creaminess levels.
- Adjust the amount of hot sauce and jalapeno based on your preferred spice level.
- Serve this dip warm for the best flavor and texture experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: Mexican street corn dip, creamy corn dip, baked corn dip, pepper jack cheese dip, party appetizer, game day snack
Find it online: https://frommamamaya.com/mexican-street-corn-dip-recipe/
