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Mexican Street Corn Dip
This creamy street corn dip is bold, tangy, and packed with sweet corn, melty cheese, and a punch of Tajín that keeps everyone coming back for more. It’s an easy crowd-pleaser that’s perfect for game day, tailgates, or any gathering that calls for a dip with serious flavor.
Ingredients
DIP BASE
- 1 cup Mayo
- 16 oz cream cheese
- 1/2 cup sour cream
- 2 cans corn, drained
- 8 oz pepper jack cheese, shredded
- 1 handful fresh cilantro, chopped
- 2 –3 tbsp Tajín seasoning
GARNISH
- Cotija cheese
- Mayo
- Tajín seasoning
Instructions
- Preheat your oven to 375°F and lightly grease a small baking dish or skillet to prevent sticking.
- In a large mixing bowl, combine the mayo, cream cheese, and sour cream, mixing until smooth and fully blended.
- Fold in the drained corn, pepper jack cheese, chopped cilantro, and Tajín seasoning, stirring until everything is evenly distributed.
- Transfer the mixture to your prepared dish and spread it out evenly, smoothing the top with a spatula.
- Bake for 15 minutes, or until the dip is hot throughout and the cheese is melted and bubbly around the edges.
- Remove from the oven and finish with a drizzle of mayo, a sprinkle of Cotija cheese, and an extra dusting of Tajín before serving warm.
