Corn Dip with Cream Cheese
Corn dip with cream cheese, also known as Mexican street corn dip, is a delicious and versatile appetizer or snack that is perfect for any occasion. It is made with roasted corn, cotija cheese, sour cream, mayonnaise, jalapeños, cilantro, lime juice, and spices. This corn dip with cream cheese has a creamy texture, a tangy flavor, and a bit of heat, making it a crowd-pleaser.This recipe for corn dip with cream cheese is naturally gluten-free and vegetarian. It can be made vegan, low carb, and low fat with slight tweaks.
Ingredients
- 1 1/2 cups crumbled Cotija cheese
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped sweet and spicy jalapeños
- 1/4 cup chopped green onions
- 2-3 cups corn fresh, frozen, or canned
- Juice of 1 lime
- 1 tablespoon garlic powder
- 1 tablespoon parsley chopped
- 1 teaspoon chili powder
Instructions
- In a large bowl, combine the Cotija cheese, sour cream, mayonnaise, jalapeños, green onions, corn, lime juice, garlic powder, parsley, and chili powder. Stir until well combined.
- Add to baking dish and bake, covered, on 400 for 20 minutes.
- Serve immediately with tortilla chips or your favorite dipping vegetables.
Notes
Storing
Corn dip with cream cheese can be stored in the refrigerator for up to 5 days. To store, transfer the dip to an airtight container.
The Corn dip with cream cheese can also be frozen for up to 3 months. To freeze, transfer the dip to a freezer-safe container and freeze until solid.
Reheating
Corn dip with cream cheese can be reheated in the microwave or in the oven.
To reheat in the microwave, place the dip in a microwave-safe bowl and heat on high for 1-2 minutes, or until heated through.
To reheat in the oven, preheat oven to 350 degrees F (175 degrees C). Place the dip in an oven-safe dish and bake for 15-20 minutes, or until heated through.