An all-season munch and slurp, this hot and cheesy Mexican Corn Dip is one of those easy recipes you always look for! Moreover, you will love this dip because it also has fresh corn along with loads of cheese, Jalapeno, green onions, green chillies, sour cream, mayonnaise.
So make a large bowl of this yummy dip recipe and power up the snacking hour! Here is how to make it.
Snack hour can be any time, right?
Munching on them whenever we are hungry or serving them while entertaining guests or hosting a small party, the highlight is always snacks and dips!
Therefore, whenever I get a chance, I try to make different dips and serve them with Nachos, Chips or Crackers.
Sometimes even during our tea time!
Why? Because, firstly, they are damn tasty and they even make your simple and plain chips more interesting.
We gotta make them for all that yumminess!
That’s why today I am excited to share this recipe of an exceptionally lip-smacking cheesy Mexican Corn Dip, that is very popular in Mexico but is also loved across the globe.
You will probably find this dip in all the Mexican restaurants in India too.
This delicious cream cheese and corn dip is indeed a wonderful snack.
Not 0nly Mexican food lovers but all of us who love snacking would find this dip irresistible.
Here are some more Dip recipes, that you can make to serve with your Starters/Nachos/Chips – Refried Bean Dip, Roasted Red Pepper Hummus, Muhammara Dip, Tzatziki Sauce, Yogurt Dip with Mint and Garlic and Best Hummus.
What is Mexican Corn Dip?
It is a popular dip from the Mexican cuisine where corn is mixed with mayonnaise, sour cream, pickled jalapeno, green chilli, scallion, salt, garlic powder, black pepper powder, cream cheese, gouda cheese, jalapeno, and cilantro.
The most important secret of making a great Corn Dip is to use fresh corn, better if roasted and taken off the cob.
Because that way it gets a smoky flavor and at the same time tastes very farm fresh.
However, in case, fresh corn cobs aren’t available then you may also use canned corn for this recipe.
As we all know that corn or cheese along with mayonnaise is a hit combination.
It has cheese, pepper jack, chill powder and farm-fresh greens like cilantro, Jalapeno all tossed together in a mixing bowl.
Trust me, serve this cheesy, corn-licious dip for parties and your guests would demand an extra serving in minutes.
How to roast corn?
The best way to roast corn is over direct flame.
If you have a BBQ easily accessible, I recommend using it to roast the corn.
The process is much faster and the result is fabulous.
However, if it’s not BBQ, then the other alternative is to roast it in the oven.
Remove the husk of the corn and keep it over the wire rack of a preheated oven to 450 degrees F.
Roast for 25-30 minutes and rotate the corn once midway.
You can also wrap the corn in aluminium foil along with a blob of butter and keep on a baking tray and roast for 25-30 minutes.
This Corn Dip tastes great along with Nachos.
You can also serve it along with Chips, Crackers and other fried starters too.
You can also add this dip in Rolls, Wraps and Sandwiches, to give it that Mexican touch.
If you have leftover of this dip, you can cover the dish with a cling wrap and refrigerate it for up to a week.
When you are ready to serve, remove the cling wrap, and keep the dish in a preheated oven at 300 degrees F for 10-12 minutes.
You can mix all the ingredients and then freeze them in a freezer-safe box.
Once ready to serve, thaw over the counter for 2 hours and then bake as mentioned in the recipe.
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Step by Step Recipe
Roast the corn on the cob until slightly charred from all the sides.
Take out the kernels using a knife.
Add all the ingredients except jalapeño and cilantro in a bowl and mix well.
Transfer the mixture in an oven-safe serving dish. Preheat the oven to 180 degrees C. Bake the dip for 25-30 minutes until the cheese melts and the dip is slightly browned from the top. Garnish with jalapeño slices and cilantro.
Mexican Corn Dip Recipe
- 2 Corn on the cob
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- 2 tbsp Pickled Jalapeno (Chopped)
- 1 tsp Green Chilli (Chopped)
- ¼ cup Scallion (Chopped)
- ½ tsp Salt
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper Powder
- 50 g Cream Cheese
- 100 g Gouda Cheese (Grated)
- 2 tbsp Jalapeno (Sliced)
- 2 tbsp Cilantro (Chopped)
- Roast the corn on the cob until slightly charred from all the sides.
- Take out the kernels using a knife.
- Add all the ingredients except jalapeño and cilantro in a bowl and mix well.
- Transfer the mixture in an oven safe serving dish.
- Pre heat the oven to 180 degrees C.
- Bake the dip for 25-30 minutes until the cheese melts and the dip is slightly browned from the top.
- Garnish with jalapeño slices and cilantro.
- Serve warm with corn chips or nachos.