Description
Mexican Street Corn Dip – a delicious and easy Mexican Street Corn Dip recipe that is sure to be a hit! Perfect for you next get-together!
Ingredients
Scale
- 3–4 oz cream cheese
- 1/4 cup sour cream
- 1/2 cup mayo
- 4 cups corn (approx. 6 ears)
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onions, diced
- 2 tablespoons cilantro, chopped (extra for garnish)
- 2 tablespoons lime juice
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup (or more) mozzarella cheese, shredded
- 1/3 cup cotija cheese, crumbled
Instructions
- Preheat oven to 350 degrees F.
- Add cream cheese, sour cream and mayo to the bottom of a small baking dish; stir to combine. Set aside.
- In a medium mixing bowl combine corn, feta, onion, cilantro, lime juice, garlic, chili powder, paprika, salt and pepper. Stir to combine.
- Add approx. 3/4 of the corn mixture to the pan and stir to combine with the cream cheese mixture. Spread out evenly in the pan. Sprinkle mozzarella cheese over top and then cover the pan with foil. Bake 20-25 minutes or until cheese is melted and the corn mixture is warmed through.
- Remove foil and spread out the remaining corn mixture over top. Return to the oven an additional 5-10 minutes. Sprinkle with crumbled cotija cheese and extra cilantro (or extra squeeze of lime juice) and serve with your favorite chips!
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 175
- Sugar: 3.8 g
- Sodium: 269.1 mg
- Fat: 12.3 g
- Carbohydrates: 11.3 g
- Protein: 6.7 g
- Cholesterol: 20.5 mg