HOT Mexican Street Corn Dip – SPICY & EASY
A creamy, spicy, and savory dip inspired by Mexican street corn, made with mayonnaise, jalapeños, and cotija cheese. Perfect for parties, game nights, or a quick snack. Served warm with tortilla chips or as a taco topping.
Ingredients
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 jalapeño, chopped
- 1 tsp chili powder
Instructions
- Preheat oven to 350°F (175°C)
- In a large mixing bowl, combine corn, mayonnaise, cotija cheese, chopped jalapeño, and chili powder
- Transfer to a baking dish and smooth evenly
- Bake for 15-20 minutes until bubbly and golden
- Cool slightly before serving
Notes
For extra heat, include jalapeño seeds or add more peppers
Use fresh corn for crunch
Top with cotija cheese and cilantro before serving
For creamier texture, add softened cream cheese
Cover with foil for first 10 minutes to prevent drying
Healthier option: substitute mayonnaise with Greek yogurt
Vegetarian/Vegan substitute: use plant-based mayo and dairy-free cheese
Storage: refrigerate for up to 3 days; reheat in oven or microwave
Use fresh corn for crunch
Top with cotija cheese and cilantro before serving
For creamier texture, add softened cream cheese
Cover with foil for first 10 minutes to prevent drying
Healthier option: substitute mayonnaise with Greek yogurt
Vegetarian/Vegan substitute: use plant-based mayo and dairy-free cheese
Storage: refrigerate for up to 3 days; reheat in oven or microwave