This MEXICAN STREET CORN DIP RECIPE is our favorite hot corn dip! Celebrate Cinco de Mayo with this Mexican Street Corn Recipe, combining everything you love about spicy Mexican dip with a cheesy baked street corn twist. Undoubtedly, the best party dip ever.
Ingredients:
4 cups corn kernels (fresh, frozen, or canned)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled cotija cheese (feta cheese can be a substitute)
1 cup shredded Mexican blend cheese
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Optional: 1 jalapeño, seeded and finely diced for extra heat
Tortilla chips or baguette slices for serving
Instructions:
Preheat your oven to 375°F (190°C).
If using fresh corn, grill the corn on a barbecue or cook in a skillet until it gets a bit charred. If using frozen corn, thaw and pat it dry. If using canned corn, drain and pat it dry.
In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, Mexican blend cheese, chili powder, smoked paprika, cayenne pepper, minced garlic, and optional diced jalapeño. Mix well.
Squeeze the lime juice over the mixture and add chopped cilantro. Stir until all ingredients are evenly combined.
Season with salt and pepper to taste. Adjust the level of cayenne pepper and lime juice according to your preference.
Transfer the mixture to a baking dish, spreading it evenly.
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