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Mexican Street Corn Dip Recipe

Mexican Street Corn Dip Recipe

This incredibly flavorful Mexican Street Corn Dip Recipe brings the vibrant taste of elote to your table, making it the perfect appetizer for any gathering or a delicious snack any night of the week.
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Prep Time 0 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Course: Appetizer, Dip
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15-ounce) cans whole kernel corn drained
  • 1 (4-ounce) can diced green chilies undrained
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice fresh
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Pinch cayenne pepper optional, for a little heat
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
Optional toppings
  • crumbled cotija cheese optional
  • extra cilantro optional
  • lime wedges optional
  • tortilla chips for serving optional

Equipment

  • Oven
  • Large mixing bowl
  • Medium-sized oven-safe baking dish

Method
 

  1. Begin by preheating your oven to 375°F (190°C). This ensures your dip will bake evenly and achieve that perfect bubbly texture.
  2. In a large mixing bowl, combine the drained whole kernel corn and the can of diced green chilies (including their liquid). The green chilies add a subtle warmth and authentic Mexican flavor.
    2 (15-ounce) cans whole kernel corn, 1 (4-ounce) can diced green chilies
  3. To the corn mixture, add the mayonnaise and sour cream. These will form the luscious, creamy base of your dip.
    1/2 cup mayonnaise, 1/4 cup sour cream
  4. Stir in the grated Parmesan cheese, chopped fresh cilantro, fresh lime juice, chili powder, ground cumin, garlic powder, and cayenne pepper (if using). Mix everything until well combined. The lime juice is crucial for that signature elote tang, while the spices build depth of flavor.
    1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, Pinch cayenne pepper
  5. Gently fold in the shredded Monterey Jack cheese and shredded cheddar cheese. Reserve a small amount of each cheese to sprinkle on top before baking for an extra cheesy crust.
    1/2 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  6. Pour the dip mixture into a medium-sized oven-safe baking dish (an 8x8 inch or similar size works well). Spread it evenly.
  7. Sprinkle the reserved Monterey Jack and cheddar cheeses over the top of the dip. Now, place the baking dish in the preheated oven.
    1/2 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  8. Bake for 20-25 minutes, or until the dip is heated through and the cheese on top is melted and lightly golden brown. You want to see those satisfying bubbles around the edges.
  9. Once baked, carefully remove the Mexican Street Corn Dip Recipe from the oven. Let it rest for a few minutes before serving. This allows the flavors to meld and the dip to set slightly.
  10. Garnish with extra fresh cilantro and crumbled cotija cheese, if desired. Serve hot with your favorite tortilla chips, vegetable sticks, or crusty bread.
    crumbled cotija cheese, extra cilantro, lime wedges, tortilla chips for serving

Notes

This Mexican Street Corn Dip Recipe is the perfect blend of creamy, zesty, and cheesy goodness that’s sure to be a hit. Its ease of preparation makes it a weeknight win, and its irresistible flavor profile will have everyone asking for the recipe, so give it a try!