Mexican Baked Cheesy Street Corn Dip - Averie Cooks

Name: Mexican Baked Cheesy Street Corn Dip - Averie Cooks
Ingredients: two 15-ounce cans canned corn, drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay); 1/2 cup Mexican crema or sour cream; 1/2 cup mayonnaise; 4 cups shredded cheese, divided (I used white cheddar; use your favorite Mexican shredded cheese blend); 1 serrano chile or jalapeno pepper, seeds removed and diced very small; or to taste (serrano is hotter than jalapeno); 2 to 3 tablespoons lime juice; 1 teaspoon chili powder; 1 teaspoon smoked paprika or paprika; 1/2 teaspoon freshly ground black pepper, or to taste; 2 to 3 tablespoons fresh cilantro for garnishing, or to taste

"Mexican Baked Cheesy Street Corn Dip – A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat! SO EASY and ready in 20 minutes!! Perfect for parties, potlucks, tailgating, or your next FIESTA!! Mexican Cheese and Corn […]..."

INGREDIENTS

•

two 15-ounce cans canned corn, drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay)

•

1/2 cup Mexican crema or sour cream

•

1/2 cup mayonnaise

•

4 cups shredded cheese, divided (I used white cheddar; use your favorite Mexican shredded cheese blend)

•

1 serrano chile or jalapeno pepper, seeds removed and diced very small; or to taste (serrano is hotter than jalapeno)

•

2 to 3 tablespoons lime juice

•

1 teaspoon chili powder

•

1 teaspoon smoked paprika or paprika

•

1/2 teaspoon freshly ground black pepper, or to taste

•

2 to 3 tablespoons fresh cilantro for garnishing, or to taste

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes