Baked Street Corn Dip Recipe
Baked Mexican street corn dip is made with sweet corn, cream cheese, sour cream, lime, jalapeños, and plenty of cheese, then baked until hot, bubbly, and perfect for scooping with tortilla chips.
Equipment
- 9 x 9" Baking Dish
Ingredients
- 20 Oz Frozen Corn, thawed and patted dry
- 1 Tbs Butter
- 8 Oz Cream Cheese, soft
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- 1 Tbs Fresh Lime Juice
- 1 teaspoon Chili Powder
- ½ Tsp Garlic Powder
- ½ Tsp Paprika
- Salt and Pepper to taste
- 1 Small Jalapeno, chopped
- 1.5 Cups Colby Jack Cheese, hand shredded & divided
- ¼ Cup Cojita Cheese, crumbled
- ¼ Cup Parsley or Cilantro, chopped
Instructions
- Preheat the oven to 375°F
- Melt the butter in a large skillet over medium-high heat. Add the corn and cook for about 6 to 8 minutes, stirring occasionally, until it begins to lightly brown. Lightly season with salt and pepper.
- Reduce the heat to low and add the softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and diced jalapeño and parsely. Stir everything together until the cream cheese is melted and the ingredients are evenly combined. Stir in 1 cup of the colby jack cheese.
- Transfer the dip to a lightly greased 9 x 9" baking dish and sprinkle the remaining Monterey Jack cheese evenly over the top. Bake uncovered for about 15 to 20 minutes, or until the dip is hot and bubbly. Sprinkle Cotija cheese over the top and garnish with parsley and Tajín.