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Irresistible Mexican Street Corn Dip: 25 Min Flavor Burst

Mexican street corn dip
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This Mexican street corn dip is a crowd-pleasing appetizer inspired by elote. It’s cheesy, spicy, and perfect for your next party.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped pickled jalapeños
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the drained corn, rinsed black beans, mayonnaise, sour cream, chopped cilantro, cotija cheese, and pickled jalapeños.
  3. Stir in the lime juice, chili powder, cumin, and cayenne pepper (if using).
  4. Season with salt and pepper to your preference.
  5. Transfer the mixture to a small baking dish.
  6. Bake for 20-25 minutes, or until the dip is heated through and bubbly.
  7. Serve hot with tortilla chips or your favorite dippers.

Notes

  • For an extra cheesy dip, add 1/2 cup of shredded Monterey Jack or cheddar cheese.
  • Adjust the amount of jalapeños and cayenne pepper to control the spice level.
  • If you don’t have cotija cheese, feta cheese can be a good substitute.

Nutrition

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