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Melted Cheesy Mexican Street Corn Dip: 25 Min Magic

Mexican street corn dip
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This recipe is for a delicious and easy Mexican street corn dip, perfect for your next party. It’s cheesy, spicy, and inspired by the flavors of elote. Serve it warm with your favorite tortilla chips.

Ingredients

Scale
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1-2 jalapeños, seeded and minced (optional)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the drained corn, undrained Rotel, softened cream cheese, shredded Monterey Jack cheese, sour cream, chopped cilantro, chopped red onion, minced jalapeños (if using), chili powder, and cumin.
  3. Stir everything together until well combined.
  4. Season with salt and pepper to taste.
  5. Pour the mixture into an oven-safe baking dish.
  6. Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted.
  7. Serve immediately with tortilla chips.

Notes

  • For an extra cheesy dip, you can top with more Monterey Jack cheese before baking.
  • Adjust the amount of jalapeños to control the spice level.
  • If you don’t have fresh cilantro, you can use dried cilantro, but the fresh flavor is best.
  • This dip can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://afripaket.com/mexican-street-corn-dip-recipe-2/