Hot Mexican Street Corn Dip
Creamy Mexican Street Corn Dip made with toasted corn, pepper jack cheese, green chiles, lime, and cilantro, then baked until hot and bubbly.
Ingredients
- 2 tbsp salted butter
- 2 (15.25-ounce) cans whole kernel corn, drained well
- 12 ounces cream cheese, cubed
- 1/3 cup mayonnaise
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tbsp lime juice
- 1 1/2 cups shredded pepper jack cheese, divided
- 1 (4-ounce) can diced green chiles, lightly drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Additional cilantro and green onions, for garnish
- Lime wedges, optional
- Tortilla chips, for serving
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish or 9.5-inch pie dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat.
- Add the drained corn and cook for approximately 10 minutes, stirring often, until the corn begins to develop golden, toasted spots.
- Reduce the heat to low. Add the cream cheese, mayonnaise, sour cream, lime juice, garlic powder, and chili powder.
- Stir until the cream cheese has melted and the mixture is smooth and well combined.
- Turn off the heat. Stir in the green chiles, 1 cup pepper jack cheese, sliced green onions, and chopped cilantro.
- Mix until everything is evenly distributed throughout the dip.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup pepper jack cheese over the top.
- Bake uncovered at 350°F for 15–20 minutes, or until the dip is hot and bubbly and the cheese has melted.
- Broil for an additional 1–3 minutes, or until the cheese is lightly golden. Watch carefully to prevent burning.
- Remove the dip from the oven and garnish with additional chopped cilantro and sliced green onions.
- Add a few lime wedges for serving, if desired.Serve warm with plenty of tortilla chips for dipping.