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You can use fresh corn or frozen corn for this dip. Fresh corn gives a sweet, juicy bite. If you choose fresh, get about four ears. Boil or grill them for 5-7 minutes. Let them cool, then cut off the kernels. If you go with frozen corn, use 2 cups. Just remember to thaw and drain it well to avoid watery dip. The creamy base makes this dip rich and smooth. You need: - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup mayonnaise Mix these in a bowl until they are smooth. This blend creates a lovely foundation for your dip. Cheese brings flavor and texture. I use two types: - 1 cup shredded Monterey Jack cheese - 1 cup crumbled queso fresco Monterey Jack melts well, while queso fresco adds a nice crumbly touch. These cheeses work perfectly together, enhancing the dip's taste. {{ingredient_image_2}} Start by setting your oven to preheat at 350°F (175°C). This step ensures that your dip bakes evenly. A hot oven helps achieve that perfect golden top. If you choose to use fresh corn, grill or boil the ears for about 5-7 minutes. This method makes the corn tender and sweet. Once they cool, cut the kernels off the cob. If you use frozen corn, make sure it is thawed and well-drained. Extra moisture can make the dip watery. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a spatula to blend them well. Aim for a smooth, creamy texture. This base gives the dip its rich and decadent feel. Now, add the corn kernels, shredded Monterey Jack cheese, crumbled queso fresco, diced red onion, and the white parts of the green onions. Also, include the minced garlic, chili powder, smoked paprika, lime juice, and salt and pepper. Mix everything until well combined. Each ingredient adds its unique flavor, creating a delicious dip. Transfer the creamy corn mixture into a baking dish. Smooth the top with a spatula. Place the dish in the preheated oven and bake for 25-30 minutes. You will know it’s ready when the top is bubbly and golden brown. Once out of the oven, sprinkle the sliced green onion greens and chopped cilantro on top. This adds color and freshness. Serve the dip hot with tortilla chips on the side. Every scoop will remind you of the vibrant flavors of Mexican street corn. You can swap some ingredients for a twist. Try Greek yogurt instead of sour cream. It adds creaminess and a tangy flavor. If you want a lighter dip, use low-fat cream cheese. For a kick, add diced jalapeños instead of chili powder. To get the best texture, avoid too much moisture. If using frozen corn, drain it well. Fresh corn works great too. Boil or grill it just enough to soften. Mix the ingredients gently; this keeps the corn whole and adds a nice bite. For parties, serve the dip in small bowls. This makes it easy for guests to grab their own. Pair it with crunchy tortilla chips. You can also add veggie sticks for a fresh option. For a fun touch, sprinkle extra cilantro on top for color and flavor! Pro Tips Use Fresh Corn: For the best flavor, use fresh corn when it's in season. Grilling the corn before adding it to the dip enhances the smokiness and adds depth to the dish. Add Spice Gradually: If you prefer a milder flavor, start with less chili powder and smoked paprika. You can always add more to taste before baking. Experiment with Cheese: Feel free to mix different types of cheese based on your preference. Cheddar or pepper jack can add a nice twist to the dip. Make it Ahead: This dip can be prepared a day in advance. Simply refrigerate it before baking, and add extra baking time if needed to warm it through. {{image_4}} To spice up your dip, add jalapeños. Use fresh or pickled jalapeños, diced finely. Start with one pepper, then add more if you like heat. Another great option is to mix in hot sauce. A few dashes can really wake up the flavors. You can easily make this dip vegetarian or vegan. For a vegetarian version, just skip the queso fresco. For a vegan option, swap cream cheese, sour cream, and mayonnaise for plant-based versions. Look for brands that use cashews or coconut for that creamy texture. You can also use nutritional yeast for a cheesy taste. Get creative with your flavors! Try adding fresh herbs like cilantro or basil for brightness. A sprinkle of smoked paprika or cumin can deepen the taste. For a twist, mix in black beans or diced tomatoes. You can even add some lime zest for a zesty kick. The options are endless, so use what you love! To keep your baked Mexican street corn dip fresh, store it in an airtight container. Let it cool down before sealing it. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. To reheat the dip, preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 15-20 minutes, or until it is hot all the way through. You can also use a microwave. Heat in short bursts, stirring in between. If you want to freeze the dip, scoop it into a freezer-safe container. Make sure to leave some space at the top for expansion. It can last in the freezer for up to two months. To enjoy, thaw it overnight in the fridge before reheating. Yes, you can prepare this dip ahead of time. Mix all the ingredients and place them in your baking dish. Cover it with plastic wrap and store it in the fridge. You can bake it later when you're ready to serve. Just remember to take it out of the fridge and let it sit for 15 minutes before baking. This helps it cook evenly. Baked Mexican Street Corn Dip pairs well with many tasty sides. Here are a few ideas: - Tortilla chips - Pita chips - Fresh veggies like carrots, cucumbers, and bell peppers - Warm tortillas - Cornbread Each option adds a fun crunch or softness that complements the dip's creamy texture. You can tell the dip is ready when it bubbles and turns golden brown on top. It usually takes about 25-30 minutes in the oven at 350°F. If you want, you can check the center with a knife. If it comes out warm and clean, it’s good to go! Enjoy the rich flavors and creamy goodness right away. This blog post covers everything you need to make a great baked Mexican street corn dip. You learned about the best ingredients, from fresh corn to creamy bases and different cheeses. I gave you step-by-step instructions, cooking tips, and suggestions for fun variations. Proper storage and reheating methods ensure you enjoy it later on. Remember, this dip is perfect for any gathering or snack time. With these tips, you can impress friends and family with your cooking skills. Enjoy creating a dish everyone will love!

Baked Mexican Street Corn Dip

A creamy and flavorful dip inspired by classic Mexican street corn, perfect for sharing with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 cups fresh corn kernels (approximately 4 ears of corn, or 2 cups frozen corn, thawed and drained)
  • 1 cup cream cheese, softened at room temperature
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup crumbled queso fresco
  • 0.5 cup finely diced red onion
  • 2 pieces green onions, sliced (keep bulbs and greens separate)
  • 2 cloves garlic, finely minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving tortilla chips

Instructions
 

  • Preheat the Oven: Set your oven to preheat at 350°F (175°C), ensuring it's hot and ready for baking.
  • Prepare the Corn: If using fresh corn, either grill or boil the ears for about 5-7 minutes until they are tender. Once cooled, carefully cut the kernels off the cob. If using frozen corn, ensure it’s completely thawed and drained to prevent excess moisture.
  • Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a hand mixer or spatula, blend these ingredients until they achieve a smooth and creamy consistency.
  • Incorporate the Ingredients: Add the prepared corn kernels, shredded Monterey Jack cheese, crumbled queso fresco, diced red onion, the white parts of the sliced green onions, minced garlic, chili powder, smoked paprika, lime juice, and a generous seasoning of salt and pepper. Stir everything together until all ingredients are evenly combined.
  • Transfer to Baking Dish: Pour the creamy corn mixture into a suitable baking dish, smoothing the surface with a spatula to ensure even cooking.
  • Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The dip is ready when the top is bubbly and beautifully golden brown.
  • Garnish: After removing the dip from the oven, sprinkle the sliced green onion greens and chopped cilantro over the top for a fresh burst of flavor and color.
  • Serve and Enjoy: Serve the dip hot alongside a bowl of tortilla chips for dipping. Revel in the delicious, vibrant flavors reminiscent of classic Mexican street corn with each delightful bite!

Notes

For added flair, consider serving the dip in individual ramekins with extra cilantro on top, making it perfect for sharing at gatherings!
Keyword appetizer, cheese, corn, dip, Mexican