mexican corn dip

Everything you love about Mexican Corn in dip form, and no grilling necessary! Irresistible esquites can be ready in minutes!

Mexican Corn Dip For One

butter

corn ((use frozen and thawed corn corn

jalapeños

garlic (, minced)

lime juice

mayonnaise

chili powder

cotija cheese

cilantro

Melt butter in a 10-inch skillet over medium-high heat. Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.

Transfer the corn to a medium-sized bowl and add minced garlic, lime juice, mayonnaise, chili powder, crumbled cotija cheese, and cilantro. Stir to combine.

Transfer the corn dip to a small bowl and enjoy with tortilla chips.

A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat! SO EASY and ready in 20 minutes!! Perfect for parties, potlucks, tailgating, or your next FIESTA!! 

Cheesy Baked Mexican Corn Dip

corn

Mexican crema

cheese

serrano chile

smoked paprika or paprika

black pepper,

Preheat oven to 400F and spray a 3-quart...

Preheat oven to 400F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.

To a large bowl, add the corn, crema,...

To a large bowl, add the corn, crema, mayo, 2 cups of cheese, serrano or jalapeno (note that this dip is not hot nor spicy, rather the serrano or jalapeno just add a tiny touch of heat and flavor but use jalapeno if you're very heat sensitive or use half of one), lime juice, chili powder, paprika, pepper, and stir to combine. Turn mixture out into prepared baking dish.

Evenly top with the remaining 2 cups cheese.

Bake for about 20 to 25 minutes, noting...

Bake for about 20 to 25 minutes, noting that if you don't like much color or browning on your cheese, start checking after 15 minutes. Keep a very close eye on it in the last 5 minutes of baking because the cheese will start browning at a very rapid rate. Mine was done and quite golden browned at 22 minutes. All cheeses melt and brown as different times and rates so watch your dip and not the clock.

Evenly garnish with cilantro and serve immediately with...

Evenly garnish with cilantro and serve immediately with tortilla chips. Dip is best warm and fresh but will keep airtight in the fridge for up to 5 days.

This Corn Dip recipe is pure comfort food and ridiculously easy to make! A little spicy, sweet, and tangy, the flavors are well balanced. Baked in the oven until the cheese is nice and bubbly, it’s a fantastic hot appetizer for any get together!

Corn Dip

sour cream

garlic powder

black pepper

pickled Jalapeño peppers

can diced green chiles

sweet corn and diced peppers (, drained)

shredded Mexican blend cheese

tortilla chips (, for serving)

Preheat oven to 350 degrees F. Coat an 8x8 casserole dish with non-stick cooking spray; set aside.

In a medium bowl, whisk together the sour cream, mayonnaise, garlic powder, and black pepper until combined. Add in the Jalapeño peppers, diced chiles, sweet corn, and cheese; stir to combine until incorporated. Transfer to the prepared dish.

Place in the oven and cook for 20-25 minutes until warm throughout and cheese is nice and bubbly.

Serve right away with tortilla chips and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574101808/nlr74tky65rioinozojk.mp4

This Cheesy Corn Dip recipe is pure comfort food and ridiculously easy to make! Made a little spicy with jalapeno peppers and chiles, it’s baked in the oven until it’s nice and hot. It’s the best Mexican appetizer for any get together!

This easy and creamy corn dip (also known as Crack Corn Dip) is a type of dip or spread made with canned Mexican-style corn, cheese, sour cream, mayonnaise, chilies, and green onions. The ingredients are typically mixed together and served cold though sometimes baked or heated until the cheese is melted and bubbly. This dip is often served with corn chips as a snack or appetizer for game day, during holidays, or other special events.

Easy Creamy Corn Dip (aka Crack Corn Dip)

10 oz can Rotel (reg or hot), (drained)

6 oz can diced jalapeno, (drained)

cheddar

green onions (about 1/2 cup),

red bell pepper, (finely chopped)

cilantro leaves, (chopped)

Mix all the ingredients except for the bell peppers and cilantro in a bowl. Stir to evenly combine.

This easy creamy corn dip can be made a day ahead. Simply refrigerate until you're ready to serve. Add the finely chopped bell peppers just before serving. The dip will thicken as it sits in the fridge.

Season with a little ground pepper, salt and even a little sugar (1/2 a teaspoon) to further enhance its flavor as needed or desired.

This Street Corn Dip recipe is a quick and easy way to enjoy the flavors of Mexican Street Corn. It has fresh corn on the cob (or frozen), diced chilies, and onion sautéed then tossed in a flavorful and creamy sauce. This 15-minute dip is sure to be a winner!

Street Corn Dip (Elote Dip)

olive oil

white onion (, diced)

green chiles (, canned, mild)

water

corn* (, or more, if desired)

plain Greek yogurt*

tajin

lime (, juice from)

Tablespoons fresh chopped cilantro (, plus extra for garnish)

cheddar cheese

Salt and pepper (,

Chips (, for serving)

Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes. Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.

In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese. Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired.

Serve warm or cold (dip will thicken as it chills). Serve with chips for dipping.

https://content.jwplatform.com/videos/QDzidbBN.mp4

Street Corn Dip

This Mexican corn dip combines grilled corn, creamy feta cheese, Greek yogurt, sour cream, freshly squeezed lime juice, cilantro, and Southwestern flavors! It&#039;s guaranteed to be a hit at summer parties, cookouts, and potlucks. It&#039;s just like Elote or Mexican street corn but in a convenient creamy dip form.

Mexican Corn Dip

corn (grilled, cooked,

olive oil (divided)

chili powder (divided)

oz feta cheese block (divided)

Greek yogurt

cilantro (chopped)

lime (sliced)

Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.

In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.

Cook the corn:

Remove 1/3 of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional 1/2 teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.

Season the reserved corn:

In a food processor, whip together sour cream, Greek yogurt, and 2/3 of feta cheese (reserving the rest for later) on high speed until very smooth.

Add the whipped feta mixture to the skillet with the remaining 2/3 of corn (off heat).

Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.

Prepare the creamy base:

Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.

Arrange the reserved 1/3 of corn on top, drizzling the chili olive oil juices around.

Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.

Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

Assembly:

This was amazing! My son-in-law is GF so this is something I can make that he can enjoy with corn tortilla chips.

If you’re looking for that dish—the one that vanishes first at every cookout, potluck, or game day—this Frito Corn Salad is it. It’s bold, creamy, crunchy, and totally irresistible. One bite, and you’ll see why folks always come back for seconds (and ask for the recipe!). It makes a great dip, too!

Frito Corn Salad Recipe

corn corn

can whole kernel corn (drained, fiesta or mexican blend)

red onion

colby jack or cheddar cheese (pepper jack

mayonaise

taco seasoning

Fritos (Chili Cheese, BBQ, or Plain (I like chili cheese the best))

cilantro (or to taste (optional))

Garnish with Jalapenos and Cilantro

In a bowl mix mayo, sour cream and taco seasoning until combined.

Add in drained corn, diced onion, cheese, cilantro and stir until combined.

When ready to serve, add in Fritos. Some people like to add half of the Fritos or serve them on the side so they will stay crunchy. If serving as a dip, leave on the side and serve with Frito scoops.

Top 7 mexican corn dip recipes from across the web

The most viewed mexican corn dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican Corn Dip For One

Cheesy Baked Mexican Corn Dip

Corn Dip

Easy Creamy Corn Dip (aka Crack Cor...

Street Corn Dip (Elote Dip)

Mexican Corn Dip

Frito Corn Salad Recipe

Top 7 mexican corn dip recipes from across the web

The most viewed mexican corn dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Corn Dip For One

Cheesy Baked Mexican Corn Dip

Corn Dip

Easy Creamy Corn Dip (aka Crack Cor...

Street Corn Dip (Elote Dip)

Mexican Corn Dip

Frito Corn Salad Recipe

The most viewed mexican corn dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine