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Recipe compliments of www.ITISAKEEPER.com
Mexican Street Corn Dip
Mexican Street Corn Dip is a great alternative to salsa. This cheesy dip is full of spicy and savory flavor, and is perfect with tortilla chips.
Equipment
- 9 x 9-inch baking dish
- Silicone Spatula
- Nonstick Cooking Spray
Ingredients
- 16 ounces Cream cheese, softened
- ½ cup Sour cream
- 2 cloves Garlic, minced
- 2 tablespoons Lime juice
- 1 teaspoon Chipotle chile in adobo, minced
- ½ teaspoon Chili powder
- 1 teaspoon All Purpose Seasoning Blend
- 2 cups Colby Jack cheese, shredded, divided
- 30 ounces Corn kernels, drained, 2 cans
- ½ cup Cotija cheese, crumbled
- ¼ cup Fresh cilantro, chopped
- 2 tablespoons Red onion, finely diced
Instructions
- Preheat the oven to 350 degrees F.
- Coat a 9 x 9-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, beat the cream cheese, sour cream, garlic, lime juice, chipotle chile in adobo, chili powder, All Purpose Seasoning Blend, and 1 cup of the Colby Jack cheese until smooth and creamy.
- Add the remaining 1 cup Colby Jack cheese, corn, Cotija cheese, cilantro, and red onion. Stir with a spatula until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 to 25 minutes, or until hot throughout, bubbly around the edges, and lightly golden on top.
- Let the dip cool for 5 minutes before serving.
- Serve warm with tortilla chips, crackers, or fresh vegetables.
Christina's Notes
Fresh corn cut from the cob delivers the best flavor when it's in season. Frozen corn is an excellent second choice and often has better texture than canned corn.
Cotija cheese gives this dip its signature street corn flavor, but feta cheese can be substituted if needed.
For extra heat, add an additional teaspoon of chipotle chile in adobo or a finely diced jalapeño.
If you'd like a little smoky flavor, char the corn in a skillet before mixing it into the dip.
Serve with tortilla chips, pita chips, toasted baguette slices, celery sticks, bell pepper strips, or cucumber rounds.
This dip can be assembled up to 24 hours ahead and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 325 degree F oven until warmed through or microwave individual portions.
Freezing is not recommended, as the dairy-based ingredients may separate after thawing.