Hot Mexican Street Corn Dip
This easy recipe for Hot Mexican Street Corn Dip is cheesy, creamy, and dreamy!
No chopping required, well except a little with the cilantro, but other than that it is basically a dump and go dip recipe.
Perfect for Cinco de Mayo or really any party, holiday, or celebration.
How to make Hot Mexican Street Corn Dip
First add 4 cans of corn (drained) to a 9×13 casserole dish or use a foil pan for easy clean up.
Then in goes a can of green chiles, a block of cream cheese, a cup of each sour cream and mayo, plus 2 cups of shredded cheese.
I used the Mexican blend cheese but any cheese will work.
Along with a few dashes of hot sauce, chili powder, Tajin, garlic powder, kosher salt, and pepper.
One of the best parts of this dip recipe is that you don’t even need to stir it right away.
Place it just like this into a 350 degree oven for about a half hour.
After about 10 to 15 minutes you can start stirring it together.
And stir a few more times as it get hot and melty in the oven.
Finally stir in some chopped fresh cilantro, add a little more cheese over top, and leave it in the oven until the cheese is melted.
Top your Hot Mexican Street Corn Dip with more cilantro and chili powder 🙂
Serve with Fritos Scoops or tortilla chips for dipping .
Yummy!
If you like Hot Mexican Street Corn Dip, you might also like these recipes…
Slow Cooker Chorizo Dip
Another slightly spicy dip with Mexican flavors made in the Crock Pot!
Street Corn Chicken Chili
Love the flavors in Mexican street corn? Try it as a meal in this delicious soup.
Caribbean Jerk Chicken Dip
Another fabulous and easy party dip recipe!
Mexican Street Corn Flatbreads
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Hot Mexican Street Corn Dip
Hot Mexican Street Corn Dip is an easy, cheesy appetizer recipe baked in the oven perfect for Cinco de Mayo or any party or holiday!
Ingredients
- 4 14 ounce cans corn drained
- 1 4 ounce can green chiles
- 1 8 ounce block cream cheese
- 1 cup mayo
- 1 cup sour cream
- 3 cups shredded cheese (I used Mexican blend)
- 2 1/2 tablespoons chili powder (plus more to sprinkle over top)
- 1 1/2 tablespoons Tajin seasoning
- 1/2 tablespoon garlic powder
- hot sauce of choice
- kosher salt, pepper
- 1 cup chopped cilantro
- Fritos Scoops for dipping, or tortilla chips
Instructions
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Put the corn, green chiles, cream cheese, mayo, sour cream, 2 cups of the shredded cheese, chili powder, Tajin, garlic powder, a few dashes of hot sauce, kosher salt, and pepper in a 9×13 casserole dish or foil pan. You don't need to stir just yet.
-
Place into a 350 degree oven for 30 to 35 minutes, stir a few times throughout (it will be easy to stir after about 10 to 15 minutes).
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Stir in most of the cilantro. Top with the remaining cup of shredded cheese and leave the dip in the oven until the cheese is melted. Sprinkle more chili powder and the remaining cilantro, serve with chips for dipping.
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