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Amaya’s amazing Mexican street corn dip

Mexican street corn dip
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A cheesy, spicy, and creamy dip inspired by Mexican street corn, perfect for your next party. This dip is easy to make and always a crowd-pleaser.

Ingredients

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  • 2 (15 ounce) cans sweet corn, drained
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
  • 2-3 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
  • 1 tablespoon adobo sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional toppings: crumbled cotija cheese, extra cilantro, lime wedges

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the drained corn, softened cream cheese, mayonnaise, and sour cream.
  3. Stir in the grated Parmesan cheese, chopped cilantro, minced chipotle peppers, adobo sauce, chili powder, cumin, and garlic powder.
  4. Mix everything thoroughly until well combined and creamy.
  5. Season with salt and black pepper to your liking.
  6. Transfer the mixture to a baking dish.
  7. Bake for 20-25 minutes, or until the dip is hot and bubbly and the top is lightly golden.
  8. Remove from oven and let it cool slightly before serving.
  9. Garnish with optional toppings like cotija cheese and fresh cilantro, and serve warm with your favorite tortilla chips or vegetable sticks.

Notes

  • For a spicier dip, add more chipotle peppers or a pinch of cayenne pepper.
  • If you don’t have chipotle peppers in adobo sauce, you can use finely minced jalapeños for a fresh heat.
  • This dip can be prepared ahead of time and baked just before serving.

Nutrition

Find it online: https://whiskdaily.com/mexican-street-corn-dip-recipe/