Easy Mexican Street Corn Dip
This Mexican Street Corn Dip is one of the easiest and tastiest appetizers you can make for game day, Cinco de Mayo, and more!
Ingredients
- 4 cups corn kernels frozen or canned
- 2 tablespoons unsalted butter
- 5 tablespoons mayonnaise
- 4 oz. cream cheese softened
- 2 tablespoons sour cream
- 1/2 cup shredded pepper jack cheese
- 4 tablespoons crumbled cotija cheese
- 1 tablespoon jalapeño or serrano pepper seeded and diced
- 1 tablespoon cilantro leaves chopped
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1 tablespoon finely diced red onion
- 1 tablespoon lime juice
Instructions
- Preheat oven to 350° F
- Melt butter in a large skillet over medium-high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 10-15 minutes.
- In a medium bowl, combine mayonnaise, sour cream, cream cheese, lime juice, salt, chili powder, red onions, and 2 tbsp of cotija (or feta)cheese. ( You can use a stand mixer, or handheld mixer to make it extra creamy)
- Combine charred corn kernels and jalapeños with cream cheese mixture.
- Place in an ungreased baking dish, and top with pepper jack cheese(optional). Bake for 15 minutes.
- Garnish with remaining cotija cheese and chopped cilantro.
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