There’s nothing quite as tantalizing as a bowl of creamy, flavorful Mexican Street Corn Dip. Rich in spices and packed with fresh ingredients, this dip is sure to be a hit at your next gathering. Whether you’re throwing a fun summer barbecue or cozying up for a movie night, this delectable treat is both appetizing and easy to prepare. Dive into a world of taste with each spoonful and impress your guests with a dish they’ll be talking about long after the party ends.
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Growing up, family gatherings were the highlight of my summers. Everyone brought their favorite dish, but it was always my grandmother’s corn dip that disappeared first. She would never falter in bringing her signature blend of spices and fresh corn to the table. Her recipe was simple—no frills, just good, honest flavors—and it was a favorite among both the kids and adults. Inspired by her, I set out to create a version that captures the essence of those cherished family memories while adding my own twist.
Why You’ll Love This Recipe
This recipe stands out for its blend of creamy textures and bold flavors. You’ll love how simple it is to prepare without sacrificing taste. This dish complements any occasion, thanks to its crowd-pleasing profile. Whether you’re a seasoned chef or just starting out, you’ll find that this dip requires minimal effort with maximum payoff. It’s also customizable for various tastes or dietary needs, making it an ideal choice for entertaining diverse crowds.
Ingredients Notes
Sourcing fresh corn is key for this recipe, but frozen works in a pinch. If fresh Cojita cheese isn’t available, feta makes a good substitute without sacrificing flavor. For those who like heat, a dash of cayenne pepper can be added for an extra kick. Remember, the fresher the ingredients, the more vibrant the taste!
Recipe Steps
Step 1
Start by grilling four ears of corn until slightly charred. Set them aside to cool, then carefully remove the kernels using a knife. This will give the dip a smoky flavor.
Step 2
Melt butter in a pan over medium heat, add diced red bell pepper and a minced jalapeño for an added layer of depth. Sauté until the vegetables are soft.
Step 3
In a mixing bowl, combine the corn, sautéed peppers, 1 cup of sour cream, 1 cup of mayonnaise, 1 cup of Cojita cheese, and 1 teaspoon of chili powder. Stir well to ensure even distribution.
Step 4
Transfer the mixture to a baking dish. Sprinkle an additional ½ cup of Cojita cheese on top and bake at 350°F for about 20 minutes or until warm and bubbly.
Step 5
After removing from the oven, sprinkle chopped cilantro and a squeeze of lime juice over the top for a fresh and zesty finish. Serve warm.
Storage Options
Store any leftover dip in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 250°F until warm. Freezing is not recommended as the texture may change upon thawing, but if needed, freeze in a sealed container for up to a month and reheat directly from frozen.
Variations & Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream. Add grilled shrimp or chorizo for a heartier appetizer. To make it vegan, use plant-based mayonnaise and cheese substitutes, along with olive oil instead of butter.
Serving Suggestions
This dip is perfect for parties and gatherings. Serve it with Tortilla Chips, warm baguette slices, or fresh veggies like bell pepper strips and zucchini rounds. It’s an ideal companion for cold beer or a refreshing margarita.
Frequently Asked Questions
Can I make this dip ahead of time? Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat it in the oven just before serving to enjoy it warm and melty.
What if I can’t find Cojita cheese? If Cojita cheese isn’t available, feta or even parmesan can be substituted for a similar flavor and texture profile. Choose a cheese that crumbles easily and has a tangy taste.
How can I make this dip spicier? For an extra kick, add diced serrano peppers or increase the amount of chili powder. Toppings like hot sauce or sliced jalapeños can also be added just before serving for those who enjoy more spice.
5 Secrets to the Ultimate Slow Cooker Smoky Cheddar Corn Dip!
Ingredients
Main Ingredients
- 8 cups frozen corn kernels thawed
- 16 ounces sharp cheddar cheese shredded
- 1 cup sour cream
- 2 whole red bell peppers diced
- 1 teaspoon smoked paprika
- 1 cup cream cheese softened
- 4 pieces green onions chopped
- 2 cloves garlic minced
- 1 tablespoon lime juice freshly squeezed
- 1 jalapeño seeded and minced
- 0.5 teaspoon ground cumin
Instructions
Preparation Steps
- Mix together corn, cheddar cheese, sour cream, bell peppers, smoked paprika, and cream cheese in a slow cooker.
- Cover and cook on low heat for 5 hours, stirring occasionally until cheese is melted and bubbly.
- Stir in green onions, garlic, lime juice, jalapeño, and cumin.
- Cook for an additional 30 minutes or until ingredients are heated through.
- Serve warm with tortilla chips or your favorite dippers.
