Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes, making it ideal for last-minute entertaining.
- Versatile Serving Options: Enjoy it cold for a refreshing snack or warm it up for a comforting dip.
- Crowd-Pleaser: Its creamy, savory taste appeals to a wide range of palates, ensuring it’s a hit at any event.
Ingredients
- 30 oz southwest corn with poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese or substitute with cotija cheese
- ½ teaspoon taco seasoning (adjust to taste)
- 2 tablespoons sour cream
- ½ cup mayonnaise
- ½ cup cream cheese, softened
- 4 green onions, chopped (reserve some for garnish)
- 14 oz tortilla chips for dipping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ingredients:
- Drain the canned southwest corn to remove excess liquid.
- Chop the green onions, setting aside a portion for garnish.
- Mix the Dip:
- In a large mixing bowl, combine the drained corn, shredded cheese, taco seasoning, sour cream, mayonnaise, cream cheese, and chopped green onions.
- Stir until all ingredients are thoroughly mixed and the dip achieves a creamy consistency.
- Serve:
- Transfer the dip to a serving bowl.
- Garnish with the reserved green onions.
- Serve immediately with tortilla chips for dipping.
Servings and Timing
- Servings: This recipe yields approximately 4 cups of dip, serving about 8 people.
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Cheese Options: Substitute cheddar with Mexican blend cheese or crumbled cotija for an authentic street corn flavor.
- Spice Level: Adjust the taco seasoning to your preferred heat level or add diced jalapeños for extra kick.
- Additional Mix-Ins: Incorporate ingredients like black beans, diced bell peppers, or fresh cilantro to add more texture and flavor.
Storage/Reheating
- Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: To enjoy the dip warm, heat it in a saucepan over medium heat until warmed through, or microwave in 30-second intervals, stirring in between, until the desired temperature is reached.
FAQs
What is Southwest corn?
Southwest corn is a canned blend that includes corn kernels mixed with poblano and red peppers, often seasoned with chili spices for a mildly spicy flavor.
Can I use fresh corn instead of canned?
Yes, you can substitute canned corn with fresh corn kernels. Sauté them with diced poblano and red peppers to replicate the flavors found in Southwest corn.
Is this dip gluten-free?
The dip itself is gluten-free, but ensure that all packaged ingredients, like taco seasoning, are certified gluten-free. Also, serve with gluten-free chips if needed.
Can I make this dip ahead of time?
Absolutely! Prepare the dip up to a day in advance and store it in the refrigerator. If serving warm, reheat just before serving.
What can I serve with this dip besides tortilla chips?
This dip pairs well with fresh vegetable sticks such as celery, carrots, and bell peppers, or with pita chips and crackers.
How can I make this dip spicier?
To increase the heat, add extra taco seasoning, diced jalapeños, or a dash of hot sauce to the mixture.
Can I use a different type of cheese?
Yes, feel free to experiment with cheeses like Monterey Jack, pepper jack, or a Mexican cheese blend to suit your taste preferences.
Is it possible to make a lighter version of this dip?
To lighten the dip, use light or reduced-fat versions of the mayonnaise, sour cream, and cream cheese.
How long can the dip sit out at room temperature?
For food safety, it’s best not to leave the dip out for more than two hours. If serving outdoors or in warm conditions, keep it chilled or warm as appropriate.
Can I freeze the leftover dip?
Freezing is not recommended, as the texture may change upon thawing due to the dairy content.
Conclusion
Mexican Street Corn Dip is a flavorful and versatile appetizer that brings the essence of Mexican street food to your table. Its quick preparation and crowd-pleasing taste make it a must-try recipe for your next gathering. Whether served cold or warm, this dip is sure to be a hit.
Mexican Street Corn Dip
- Total Time: 10 minutes
- Yield: 4 cups (approximately 8 servings)
- Diet: Gluten Free
Description
Mexican Street Corn Dip is a quick and flavorful appetizer inspired by the vibrant flavors of Mexican street corn. Creamy, zesty, and packed with texture, this dip is perfect for any occasion, whether served chilled for summer barbecues or warmed for cozy gatherings.
Ingredients
- 30 oz southwest corn with poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese (or cotija cheese as a substitute)
- ½ teaspoon taco seasoning (adjust to taste)
- 2 tablespoons sour cream
- ½ cup mayonnaise
- ½ cup cream cheese, softened
- 4 green onions, chopped (reserve some for garnish)
- 14 oz tortilla chips for dipping
Instructions
- Prepare the Ingredients:
- Drain the canned southwest corn to remove excess liquid.
- Chop green onions, setting some aside for garnish.
- Mix the Dip:
- In a large mixing bowl, combine corn, shredded cheese, taco seasoning, sour cream, mayonnaise, cream cheese, and chopped green onions.
- Stir until smooth and creamy.
- Serve:
- Transfer the dip to a serving bowl.
- Garnish with reserved green onions.
- Serve immediately with tortilla chips or your preferred dippers.
Notes
- For added spice, mix in diced jalapeños or a dash of hot sauce.
- Enhance the dip with mix-ins like black beans, diced bell peppers, or fresh cilantro.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
