Cheesy Mexican Corn Dip Recipes

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.

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.

CHEESY CORN DIP

Steps:

• Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely.
• Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.

CHEESY CORN DIP

Steps:

• In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

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 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.

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 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.

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.