When it comes to appetizers, Mexican Street Corn dip is the ultimate people pleaser. Cheesy, savory, sweet and spicy. What’s not to love?
Dips are a great way to feed a crowd in a jiffy. Serve them hot or cold… honestly both float my boat. This particular casserole dish of magic sauce is served warmed, but you can certainly make it ahead of time and cool it in the refrigerator until you’re ready to serve. It tastes wonderful both ways! Other chip companions you might enjoy include my Fresh Herbs and Cream Cheese Veggie Spread, this Authentic Restaurant Style Salsa, and My Mom’s Aji Verde.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR MEXICAN STREET CORN DIP:
I made this recipe with frozen, roasted corn that I allowed to thaw. You can certainly roast your own corn, use canned (drained), or another frozen variety that you enjoy most. The addition of Green Chile Sauce is simply to die for. Sooooo good.
- Corn Kernels
- Red Bell Pepper
- Garlic
- Cream Cheese
- Sour Cream
- 505 Southwestern Green Chile Sauce
- Freshly Shredded Pepper Jack
- Queso Fresco
- Cooked Bacon
- Fresh Cilantro
- Smoked Paprika
- Fresh Lime Wedges
- Tortilla Chips
PRO TIP: The fresh lime wedges make SUCH A DIFFERENCE. I don’t know about you, but I absolutely heart freshly squeezed limes. They add pizzaz and zesty flavor… an amazing addition to savory dishes! Cheese, corn and limes are three amigos you need in your life (and bacon is always invited to the party… actually encouraged).
HOW TO MAKE THIS HOT & BUBBLY DIP:
I absolutely love how this Mexican Street Corn Dip comes together in a flash. Simply mix all the ingredients together and pop that bad boy in the oven. I mix everything right inside the casserole dish to avoid extra dishes. Hello, easy cleanup!
- Preheat the oven to 350F.
- Pour the corn, chopped bell pepper, minced garlic, cream cheese, sour cream, chile sauce and cheeses in to the casserole dish. Mix together with a large spoon until combined.
- Bake for 20 minutes, or until hot and bubbly. Garnish with chopped bacon, cilantro, and smoked paprika. Serve with fresh lime wedges and tortilla chips.
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OTHER RECIPES YOU MAY ENJOY:
Beef Enchilada Crunchwrap Supreme
How To Make Philly Cheesesteak into Tacos
Meatball Stuffed Mexican Torta Sandwich
- 2.5 cups Frozen Corn Kernels, thawed
- 1 Orange or Red Bell Pepper, chopped
- 1 Garlic Clove, minced
- 16 oz. Cream Cheese, cubed
- ¼ cup Sour Cream
- ¼ cup 505 Southwestern Green Chile Sauce
- 8 oz. Pepper Jack Cheese, shredded
- 4 oz. Queso Fresco, cut into small chunks
- 6 slices Bacon, cooked and chopped
- 2 tbsp. Chopped Fresh Cilantro
- Smoked Paprika, sprinkle to taste
- Fresh Lime Wedges, for serving
- Tortilla Chips, for serving
- Preheat the oven to 350F.
- Pour the corn, chopped bell pepper, minced garlic, cream cheese, sour cream, chile sauce and cheeses into the casserole dish. Mix together with a large spoon until combined.
- Bake for 20 minutes, or until hot and bubbly. Garnish with chopped bacon, cilantro, and smoked paprika. Serve with fresh lime wedges and tortilla chips.
NOTES ON THIS RECIPE:
- I used Trader Joe’s Frozen Roasted Corn in this recipe. I allowed it to thaw on the counter for about an hour before assembling. I then drained it and used as directed above.
- I made my own tortilla chips to serve with this recipe. This is totally optional and you can certainly serve with bagged tortilla chips if you’re short on time. I used flour and corn street corn tortillas (cook each type in separate batches). Simply cut them into triangles and fried them in peanut oil for a few minutes on each side. Removed the browned chips with a slotted spoon and place them on a paper towel to cool. Sprinkle with salt while they’re still hot for extra flavor.
- Personally, I cook and chop the bacon while the corn dip is cooking. I also chop my cilantro at this time as well. You can certainly do this beforehand and set aside until you’re ready to assemble… whatever works best for you!
This post is sponsored by 505 Southwestern. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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