Mexican Corn Dip
User Reviews
4.9
Mexican Corn Dip
Description
Mexican Corn Dip features corn as the main ingredient, combined with roasted chiles, mayonnaise, sour cream, and spices including chili powder and garlic powder. Cilantro and cotija cheese add fresh and salty accents, respectively. The corn can be warmed in the microwave or grilled on the cob for added aroma. The prepared mixture is folded with the seasonings and cheeses to create a creamy, textured dip.
For a hot version, shredded Mexican blend cheese is incorporated and baked until bubbly, adding a melted, cheesy layer that contrasts with the fresh cotija and cilantro on top. Served with sturdy chips, this dip offers a flavorful snack or appetizer option.
The recipe includes options for substituting roasted chiles with fresh jalapeño and sour cream with full-fat Greek yogurt, as well as alternatives to cilantro for those who prefer different herbs. These variations allow customization while maintaining the dip’s creamy and spicy character.
Ingredients
- 3 cups corn kernels , (1 pound) fresh or frozen
- 1 4 ounce roasted chiles canned
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 tablespoons cilantro , chopped
- ½ cup cotija cheese crumbled
- 1 cup Mexican blend cheese if making this a hot dip, shredded
Instructions
- Heat the frozen corn in the microwave for 3 minutes or until warmed. If using corn on the cob, grill the corn in its husks for 4-5 minutes or until tender and fragrant. Cut the corn from the cob and discard the cobs.
- Add the corn to a large mixing bowl. In a small bowl, mix the chiles, mayonnaise, sour cream, chile powder, garlic powder, kosher salt. Fold in 1 ½ tablespoons of the cilantro and half of the cojija cheese. Fold the mayonnaise mixture into the corn. Garnish with the rest of the cotija cheese and cilantro. Sprinkle with a few dashes of chile powder and serve with Kettle Brand potato chips.
To Serve Hot
- Before garnishing the corn dip, fold in 1 cup of shredded Mexican blend cheese. Spoon into an oven-proof serving dish. Preheat the oven to 375°F and bake for 20 minutes or until the dip is bubbly and the cheese is melted. Garnish with the remaining crumbled cotija and chopped cilantro.
Notes
- Substitute 1½ tablespoons of seeded and minced jalapeño for the roasted chiles for a fresh heat variation.
- Use full-fat Greek yogurt instead of sour cream to avoid a runny texture; avoid low-fat dairy products to keep the dip thick.
- For those who dislike cilantro, chopped green onion or finely minced parsley can be used as fresh herb alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 2T | |
| Calories | 113kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 335mg | 14% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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