Best 4 Mexican Street Corn Dip Hot Corn Dip Recipes

**Mexican Street Corn Dip: A Savory and Vibrant Treat**

Indulge in the tantalizing flavors of Mexican Street Corn Dip, a delectable appetizer that captures the vibrant essence of Mexican street food. This creamy and luscious dip, also known as Hot Corn Dip, is a perfect blend of sweet corn, tangy lime, savory spices, and a hint of heat.

Our collection of recipes offers a range of variations to suit every taste. From the classic Mexican Street Corn Dip, bursting with fresh corn and a medley of Mexican flavors, to the Spicy Mexican Street Corn Dip, which brings an extra kick of heat, and the unique Roasted Poblano Corn Dip, where roasted poblanos add a smoky and earthy depth.

These recipes are not only delicious, but also incredibly versatile. Serve them with tortilla chips, vegetable crudités, or crackers for a crowd-pleasing appetizer or snack. They also make a fantastic accompaniment to grilled meats, tacos, or burritos, adding a vibrant and flavorful touch to any meal.

With easy-to-follow instructions and a variety of options to choose from, our Mexican Street Corn Dip recipes cater to all skill levels and preferences. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the authentic flavors of Mexico!

Check out the recipes below so you can choose the best recipe for yourself!

HOT CORN DIP

Hot Corn Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 7

Ingredients

Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

Steps:

Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

HOT CORN DIP

Hot Corn Dip image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 17

Ingredients

5 ears corn, shucked
Vegetable oil, for brushing
Kosher salt
2 tablespoons unsalted butter
1/2 red onion, finely diced
2 cloves garlic, minced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeño pepper, finely diced (scrape out half the seeds and membranes)
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 pound monterey jack cheese, shredded (about 4 cups)
2 scallions, thinly sliced
1 4-ounce can diced green chiles
Chili powder, for sprinkling
Tortilla chips, for serving

Steps:

Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

MEXICAN STREET CORN DIP

Mexican Street Corn Dip image

Great use for sweet summer corn. Serve with tortilla chips.

Provided by Ashley Wellner's Kitchen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons salted butter
4 cups frozen corn, thawed
1 medium jalapeno pepper, seeded and diced
1 clove garlic, minced
6 tablespoons crumbled cotija cheese
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 medium lime, juiced
1 teaspoon chili powder

Steps:

Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g

MEXICAN STREET CORN DIP RECIPE BY TASTY

Mexican Street Corn Dip Recipe by Tasty image

Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip

Provided by LALA

Categories Lunch

Yield 8 servings

Number Of Ingredients 15

Ingredients

16 oz cream cheese, softened
¾ cup Lala® Crema, plus more for drizzling
2 cloves garlic, chopped
2 tablespoons hot sauce
2 tablespoons lime juice
2 cups shredded pepper jack cheese, divided
¼ cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
1 jalapeño, seeded and diced
¼ cup red onion, chopped
½ cup fresh cilantro, plus 1 tablespoon, for garnish
4 ½ cups frozen corn, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
tortilla chip, for dipping

Steps:

Preheat the oven to 375°F (190°C).
Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
Bake the dip for 30-40 minutes, until bubbling and hot.
Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
Serve warm with tortilla chips for dipping.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams

Tips:

For the best flavor, use fresh corn on the cob. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
To char the corn, you can use a grill, a grill pan, or a broiler. If you're using a grill, preheat it to medium-high heat. If you're using a grill pan, heat it over medium-high heat on the stovetop. If you're using a broiler, preheat it to high.
Be careful not to overcook the corn. It should be charred but still have a slight crunch to it.
For a creamier dip, use a food processor to blend the corn. If you want a chunkier dip, simply chop the corn with a knife.
Feel free to add other ingredients to your dip, such as diced tomatoes, chopped cilantro, or crumbled cotija cheese.
Serve the dip warm with tortilla chips, crackers, or vegetables.

Conclusion:

Mexican street corn dip is a delicious and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or game day gatherings. With its smoky flavor and creamy texture, this dip is sure to be a hit with everyone who tries it. So next time you're looking for a new dip recipe, give Mexican street corn dip a try. You won't be disappointed!