street 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 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*

garlic powder

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

BEST RECIPE EVER for creamy street corn dip

tbsp chili powder

tsp paprika (regular

cayenne pepper

corn (approximately 3 cups once cut)

sour cream (or greek yogurt)

cream cheese (room temperature)

garlic (minced)

onion

poblano pepper (diced)

jalapeno (diced)

cotija cheese (crumbled)

red onion (diced)

lime wedges (for serving)

tortilla chips or corn chips (for serving)

Heat olive oil over medium heat.

Add the chile powder, paprika, and cayenne pepper to the oil.

Stir for several minutes until the spices are fragrant.

Remove from heat and save for later.

Spiced Oil

Heat 2 tablespoons spiced olive oil in a medium cast iron skillet.

Add the minced garlic, diced onion, and diced poblano pepper. Saute for several minutes.

Add the cut corn and saute for an additional 5 minutes. Remove from heat.

In a large mixing bowl combine the sour cream, cream cheese, half of the cotija cheese, and mayonnaise.

Add the corn mixture and thoroughly combine. Add salt and pepper to taste.

Transfer your dip to an oven-safe baking dish.

Bake at 400 degrees for 15-20 minutes.

Remove from the oven and top with the crumbled cotija cheese, fresh cilantro, diced red onion, and diced jalapeno.

Drizzle the spiced oil over the top of the dip and finish with a squeeze of fresh lime juice.

Serve with tortilla chips or corn chips.

Top 4 street corn dip recipes from across the web

The most viewed street 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

Street Corn Dip (Elote Dip)

Street Corn Dip

Top 4 street corn dip recipes from across the web

The most viewed street 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

Street Corn Dip (Elote Dip)

Street Corn Dip

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