Best Mexican Corn Dip Recipes

MEXICAN CORN DIP

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.

MEXICAN STREET CORN DIP

Steps:

• Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
• Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

MEXICAN CORN DIP

Steps:

• Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
• Can be chilled 24 hours before serving.

BEST MEXICAN CHEESE CORN DIP EVER

Steps:

• In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
• Stir well.
• Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
• Stir with a wooden spoon (are whatever you have) til all is combined.
• Cover and chill for 2 hours or overnight.
• (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

WARM MEXICAN CORN DIP

Steps:

• Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.

MEXICAN CORN DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• Combine all the ingredients in a medium bowl.
• Spoon mixture into a 1 quart baking dish.
• Bake 20 minutes or until heated through.
• Serve with tortilla chips.

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

MEXICAN CORN DIP

Steps:

• 1. Add all ingredients to a bowl.
• 2. Mix all together.
• 3. Let it set for a few hours to thicken some.
• 4. I always serve it with Fritos, but I think any chip or cracker will work fine.

MEXICAN SHOEPEG CORN DIP

Steps:

• HOW EASY IS THIS :-).
• After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
• Great served hot or cold, out of the fridge.

MEXICAN STREET CORN DIP

Steps:

• Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
• Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
• Transfer to a slow cooker to keep warm.

SPICY MEXICAN CORN DIP

Steps:

• Mix all ingredients together.
• Refrigerate overnight if possible.
• Serve with corn chips, such as Frito's.

HOT CHICKEN MEXICAN STREET CORN DIP

Steps:

• 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.
• 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.
• 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.
• 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

CHEESY MEXICAN-STYLE CORN DIP WITH BACON - YOUR NEW GO-TO APPETIZER

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, paprika and garlic powder.
• Add the corn, jalapeños, bacon and green onions and stir to combine.
• Spread the mixture into a 1.5-quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes or until hot and bubbly.
• Serve warm with crackers, chips or bread.

CHEESY MEXICAN CORN DIP

Steps:

• With a serrated knife, cut the stem end off of the corn. Place corn in husks directly in the microwave and cook on high for about five minutes. Allow to cool for about five minutes, then remove the husks and silky strands. Cut kernels from the cob and add to a medium bowl.
• Add the cheddar cheese, sour cream, mayonnaise, red onion, pickled jalapenos, and cumin. Mix well.
• Add salt, pepper, and green Tabasco sauce to taste.
• Refrigerate for at least an hour to allow the flavors to meld.
• Serve cold or warm with tortilla chips or jicama, carrot, and celery sticks. To serve warm, bake at 350 degrees in an 5" x 8" pan for 20 minutes until hot and bubbly and serve immediately.

CORN DIP-COLD MEXICAN RECIPE - (4.8/5)

Steps:

• 1. In a medium to large bowl, combine sour cream,mayonnaise and cumin. 2. Stir well. 3. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. 4. Stir til all is combined. 5. Cover and chill for 2 hours or preferrably overnight so the the seasonings are blended. 6. Serve with Fritos, tortilla chips, etc.

K JON MEXICAN STREET CORN DIP

Steps:

• Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
• Mix all other ingredients.
• Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
• Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.