Delicious Mexican Corn Dip

The Mexican Corn dip has all the flavors of Mexican Street Corn during a format which will be deliciously. It's Creamy and cheesy with sweet pops of roasted corn and just a hot touch. Mexican corn dip are going to be your new party dip go-to. It's got all the items that won the opening party should have! It's got cheese , sweet roasted corn, spicy peppers and a touch lime.

Delicious Mexican Corn Dip
Delicious Mexican Corn Dip

Just add some tortilla chips to the present dipped and delightful , delicious dip able to make his debut. This Mexican corn dip is super easy to form , starting with the essential cheese , soured cream and a Mayo twist. flavorer and garlic add flavor while the cheese pepper Jack and diced green chili peppers add a touch hot kick. 


Don't have a forged iron pan? Pour the corn into the sheet pan and bake within the oven! Either Way you'll love the sweet and tiny smoky flavor you get from scorched corn. it's recommended that you simply don't leave any milk-based dip tread determination quite two hours. After two hours you'll need a good hot again or put it within the fridge.

Delicious Mexican Corn Dip

Ingredients:

  • 2 15-ounce cans of sweet corn, drained
  • 12 ounces cream cheese softened
  • 1/3 cup mayonnaise
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 1/2 cups Pepper Jack cheese divided
  • 1 4- ounce can green chiles drained slightly
  • ¼ cup cilantro leaves finely chopped, plus some leaves for garnish (parsley is fine)
  • 3 green onions thinly sliced (1 tablespoon reserved for garnish)
  • ½ cup cotija cheese for garnish if desired
  • Hot sauce a few dashes for heat if desired

Instructions:

  1. Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
  2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. (You may need to do this in two batches, or just with half of the corn - your choice).
  3. In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
  4. Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
  5. Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.

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