Mexican Street Corn Dip
A sweet corn summer staple! Enjoy Mexican Street Corn Dip warm or cold with tortilla chips, Fritos, potato chips, pita chips… honestly just grab a spoon!
Ingredients
- 3 cups Georgia sweet corn
- 1 4 oz can roasted chiles
- 3 Tbspp. mayonnaise
- 3 Tbsp. sour cream
- 1 tsp. chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 Tbsp. cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1 cup shredded Mexican blend cheese (if making hot dip)
Directions
If using frozen corn, heat in the microwave for 3 minutes or until warmed. For fresh corn on the cob, grill corn in the husk for 4 to 5 minutes until tender. Remove corn from the cob.
Add your corn to a large mixing bowl and add chiles, mayonnaise, sour cream, chile powder, garlic powder, and salt. Fold in 1 1/2 tablespoons of the cilantro and half of the cotija cheese.
Fold the mixture together and garnish with the rest of the cilantro and cotija cheese.
To Serve Hot
Before garnishing the corn dip, fold in 1 cup of shredded Mexican blend cheese. Spoon the mixture into a baking dish and bae at 350 for about 20 minutes until the dip is bubbly and the cheese is fully melted.
