Picture yourself savoring the golden, cheesy delight that’s Baked Mexican Street Corn Dip.
There’s something about the creamy blend of cotija and Monterey Jack cheeses, paired with the zest of lime and a hint of jalapeño, that feels both indulgent and comforting.
This simple yet flavorful dish comes together effortlessly, transforming humble ingredients into a crowd-pleasing appetizer.
Let’s bring this dish to life and enjoy its irresistible charm!
Kitchen Tools Required
- 1 large mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 spatula
- 1 9×9 inch baking dish
- 1 oven
- 1 sharp knife
- 1 cutting board
Ingredients
- 2 cups frozen corn kernels, thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Baked Mexican Street Corn Dip, follow this timeline:
- Reading & Preparation (10 minutes):
- Take a few minutes to read through the entire recipe and gather all the ingredients and equipment needed. This will help guarantee that you have everything on hand and understand the steps involved.
- Prep Work (15 minutes):
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- While the oven is preheating, chop the cilantro, slice the green onions, and mince the jalapeño. Set these aside.
- Thaw the frozen corn if not already done.
- In the large mixing bowl, combine mayonnaise, sour cream, and lime juice.
- Add the thawed corn, cotija cheese, Monterey Jack cheese, cilantro, green onions, and jalapeño to the bowl.
- Sprinkle in the chili powder, garlic powder, salt, and black pepper.
- Mix all ingredients thoroughly with a spatula until well combined.
- Cooking (25 minutes):
- Transfer the mixture into the 9×9 inch baking dish, spreading evenly.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- Resting (5 minutes):
- Remove the dish from the oven and let it rest for 5 minutes before serving.
- Serving:
- For extra flavor, consider adding a squeeze of lime juice on top of the dip before serving.
- Serve with tortilla chips or fresh sliced veggies.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large mixing bowl, combine mayonnaise, sour cream, and lime juice.
Add thawed corn, cotija cheese, Monterey Jack cheese, cilantro, green onions, and jalapeño to the bowl.
Sprinkle in chili powder, garlic powder, salt, and black pepper.
Mix all ingredients thoroughly with a spatula until well combined.
Transfer the mixture into the 9×9 inch baking dish, spreading evenly.
Place the baking dish in the preheated oven and bake for 25 minutes.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Serving Tips
- Tortilla Chips: The classic choice for scooping up the creamy and flavorful dip.
- Fresh Veggies: Sliced bell peppers, cucumbers, or carrots add a revitalizing crunch.
- Warm Bread: Serve with warm, crusty bread for a hearty and satisfying option.
- Pita Chips: A sturdy alternative to tortilla chips that pairs well with the rich dip.
- Tostadas: Use the dip as a topping for crispy tostadas for a fun and tasty twist.
Storage
Store leftover Baked Mexican Street Corn Dip in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving for best taste and texture.
Freezing
To freeze Baked Mexican Street Corn Dip, allow it to cool completely.
Transfer to an airtight container, and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Baked Mexican Street Corn Dip, place it in an oven-safe dish.
Cover with foil, and bake at 350°F for 10-15 minutes until heated through.
Avoid microwaving.
Final Thoughts
Baked Mexican Street Corn Dip is a delightful appetizer that brings the vibrant flavors of Mexican street corn to your table.
It’s a crowd-pleaser, perfect for gatherings or as a treat for yourself.
The combination of creamy mayonnaise and sour cream, tangy lime juice, and a blend of cheeses creates a rich and flavorful base.
The addition of fresh cilantro, green onions, and jalapeño gives it a fresh and zesty kick.
Baking the dip brings out a warm, cheesy goodness that pairs perfectly with tortilla chips or fresh sliced veggies.
For an extra burst of flavor, consider adding a squeeze of lime juice on top before serving.
If you prefer a spicier version, leave the jalapeño seeds in or add a pinch of cayenne pepper.
This dish is sure to become a favorite at any occasion.
Frequently Asked Questions
Can I Use Fresh Corn Instead of Frozen Corn Kernels?
You can absolutely use fresh corn instead of frozen. Fresh corn imparts a crisp texture and a sweet, summery essence. Just guarantee you cook the kernels slightly before mixing them in to enhance their natural flavor.
How Can I Make This Dip Dairy-Free?
To make this dip dairy-free, swap mayonnaise and sour cream with vegan alternatives. Use a dairy-free cheese blend. This will keep the creamy texture while offering a burst of tangy, spicy flavor that delights your taste buds.
What Can I Substitute for Cotija Cheese?
You want to replace cotija cheese? Try feta for its tangy punch or use nutritional yeast for a savory, umami boost. Both options will elevate your dish, offering a delightful texture and flavor without missing a beat.
Can I Prepare This Dip Ahead of Time?
You can definitely prepare this dip ahead of time. Mix all ingredients, cover, and refrigerate. When you’re ready, bake it until it’s golden and bubbly. The flavors meld beautifully, making it irresistibly creamy and aromatic.
Is This Dip Gluten-Free?
Yes, you can plunge into this creamy, tangy delight without gluten concerns. Each bite bursts with the sweetness of corn and zest of lime. Confirm your spices and cheeses are certified gluten-free for ultimate peace of mind.
Baked Mexican Street Corn Dip
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Spatula
- 1 9×9-inch baking dish
- 1 Oven
- 1 sharp knife
- 1 Cutting board
Ingredients
- 2 cup frozen corn kernels thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cotija cheese crumbled
- 1 cup Monterey Jack cheese shredded
- 1/2 cup fresh cilantro chopped
- 1/4 cup green onions sliced
- 1 jalapeño seeded and minced
- 1 lime juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, combine mayonnaise, sour cream, and lime juice.
- Add thawed corn, cotija cheese, Monterey Jack cheese, cilantro, green onions, and jalapeño to the bowl.
- Sprinkle in chili powder, garlic powder, salt, and black pepper.
- Mix all ingredients thoroughly with a spatula until well combined.
- Transfer the mixture into the 9×9 inch baking dish, spreading evenly.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- Remove the dish from the oven and let it rest for 5 minutes before serving.
Notes
