Amazing 20-Minute Mexican Street Corn Dip
A warm and cheesy Mexican street corn dip, perfect for parties and gatherings. This dip captures the vibrant flavors of elote with a spicy kick, served with your favorite chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the drained corn, diced tomatoes and green chilies, mayonnaise, sour cream, Monterey Jack cheese, cilantro, green onions, and minced jalapeño (if using).
- Stir in the chili powder and cumin. Season with salt and pepper to your liking.
- Pour the mixture into a small baking dish.
- Bake for 20-25 minutes, or until the dip is heated through and bubbly, and the cheese is melted.
- Serve hot with tortilla chips or your favorite dippers.
Notes
- For an extra cheesy dip, add another 1/2 cup of shredded cheese on top before baking.
- Adjust the amount of jalapeño to control the spice level.
- This dip can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/8 of dip
- Calories: Approximately 250-300
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Find it online: https://spoonfulsnap.com/mexican-street-corn-dip-recipe/