hot chicken mexican street corn dip

Name: Hot Chicken Mexican Street Corn Dip
Prep time: 25 min
Cook time: 20 min
Cuisine: Mexican
Ingredients: 3-4 boneless, skinless chicken breast; 16 ounce(s) 1/3 fat cream cheese-softened; 2 clove(s) garlic-minced; 2 cup(s) colby jack shredded cheese; 1 lime-juiced; 2 tablespoon(s) hot sauce (i use franks); 1 cup(s) sour cream; 2 can(s) whole kernel corn-drained in a colander and rinsed well (i use a 15oz can of white and a 15 oz can of yellow); 10 ounce(s) cotija cheese-crumbled; 1-2 jalapeno peppers-finely chopped (may use 2 peppers and/or add seeds for spicier dish); 1/4 cup(s) red onion-finely diced; 5-6 stalk(s) green onion (scallion) finely chopped; 1 bag(s) tortilla chips; 2-3 tablespoon(s) chili powder; salt and pepper, chili powder, garlic powder and onion powder for chicken broth; ## *****PREHEAT OVEN 350 DEGREES****

(1 RATING)

43 Pinches 2 Photos

Cathie Valentine

Graniteville, SC

Updated on Jun 6, 2021

I love Mexican street corn. This recipe gives you the deliciousness of Mexican street corn with Chicken and other ingredients to make an awesome dip. It will not last long at your next party or pot luck! It has been approved by my family and relatives. (Some of them like eating it as a casserole instead of a dip)

Rate

prep time 25 Min

cook time 20 Min

method Bake

yield about a dozen people depending on how hungry they are.

Ingredients

3-4 boneless, skinless chicken breast
16 ounces 1/3 fat cream cheese-softened
2 cloves garlic-minced
2 cups colby jack shredded cheese
1 lime-juiced
2 tablespoons hot sauce (i use franks)
1 cup sour cream
2 cans whole kernel corn-drained in a colander and rinsed well (i use a 15oz can of white and a 15 oz can of yellow)
10 ounces cotija cheese-crumbled
1-2 jalapeno peppers-finely chopped (may use 2 peppers and/or add seeds for spicier dish)
1/4 cup red onion-finely diced
5-6 stalks green onion (scallion) finely chopped
1 bag tortilla chips
2-3 tablespoons chili powder
salt and pepper, chili powder, garlic powder and onion powder for chicken broth
*****PREHEAT OVEN 350 DEGREES****

How To Make hot chicken mexican street corn dip

Step 1

Place chicken and a large pot with water. Add salt, pepper, chili powder, garlic powder and onion powder to water. (I use about 1 -2 teaspoons of Salt and pepper and 1 tablespoon of the other 3 spices) Let Boil until chicken is cooked through. Then remove chicken from broth and let cool down in a strainer. Shred chicken when cool.

Step 2

In a high powered mixer, food processor or blender; blend 2 blocks of softened cream cheese, 1/2 cup of sour cream, minced garlic, lime juice, hot sauce and 1 cup of shredded cheese. Blend well.
Step 3

Transfer mixture to a large bowl. Add the shredded chicken, 2-3 heaping tablespoonfuls of chili powder, the other cup of shredded cheese, the other 1/2 cup of sour cream, corn, the other 1/2 of the crumbled Cotija cheese, jalapeno, red onion and scallion (saving a small amount of green part to garish the top). Use a large spoon to mix well.
Step 4

Spray a 9x13 casserole dish with vegetable spray. Place the mixture into the dish. Sprinkle the remaining crumbled Cotija cheese and scallion greens evenly on top. Then sprinkle with chili powder, Bake in a 350* oven for 20 minutes or until cooked through. Serve with tortilla chips
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