Street Corn Dip

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Mexican street corn dip is the ultimate hot dip – just mix and bake for a perfectly spiced, pan-full that'll have everyone scooping for more!

Prep Time10

Cook Time26

Total Time36

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

2 (8-ounce) blocks cream cheese, softened
½ cup sour cream
1 tablespoon lime juice
2 cups shredded pepper jack cheese, divided
2 teaspoons minced garlic
2 (15-ounce) cans corn, drained
1 (4-ounce) can diced green chiles, optional
1 small bunch cilantro, chopped
1 teaspoon tajin, or chili lime seasoning

Toppings

cotija, cilantro, etc.

Instructions

Preheat oven to 350°F. Lightly grease a 9x11 baking dish and set aside.
In a medium bowl, beat cream cheese, sour cream, lime juice, and 1 cup of pepper jack cheese until combined and smooth.
Fold in minced garlic, corn, green chiles, cilantro, and tajin. Pour into prepared baking dish. Top with remaining shredded cheese.
Bake for 26-30 minutes (or hot and bubbly).
Garnish with cotija and more cilantro and serve warm with Fritos or your favorite tortilla chips.

Video

Notes

Recipe Tips:

We love the flavor that tajin seasoning gives, but lime seasoning with chili powder is a good substitute.
You can use a 10-inch cast iron skillet in place of the 9x11 dish. To use a 9x13 dish, decrease the baking time to 23-25 minutes.
Drain the cans of corn and green chilis to avoid a runny dip.
Freshly shredded cheese melts better than packaged shredded cheese.
Serve with corn chips, Tortilla Chips, Fritos, Doritos, or crackers.

Crockpot. Mix as directed and place in a crock pot. Heat on LOW for 2-3 hours until. Turn to the warm setting when serving.

Prep ahead. Mix up the dip the day before, cover, and refrigerate until you're ready to bake.

Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. Reheat small portions in the microwave. Larger portions can be heated in a slow cooker or oven.

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