Mexican Street Corn Dip (Print Format)
Creamy, cheesy elote-inspired dip bursting with sweet corn, zesty chiles and bold southwestern flavors.
# Ingredients:
01 -
1 cup mayonnaise
02 -
¾ cup sour cream
03 -
½ teaspoon chili powder
04 -
½ teaspoon garlic powder
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
45 ounces southwest corn, well-drained (3 cans featuring poblano and red peppers)
08 -
4 ounces chopped mild green chiles
09 -
½ cup sliced green onions
10 -
2 tablespoons minced fresh jalapeno, seeds and membrane removed
11 -
2 cups shredded Mexican cheese blend
# Steps:
01 -
In a large mixing bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper until smooth. This forms the flavorful foundation of the dip.
02 -
Gently fold in southwest corn, chopped mild green chiles, sliced green onions, and minced fresh jalapeno. Stir until evenly combined, creating a colorful blend.
03 -
Add shredded Mexican cheese blend to the mixture, stirring to ensure even distribution of the cheese.
04 -
Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight. Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of sliced green onions and a pinch of chili powder, if desired.
# Tips:
01 -
For best flavor, allow the dip to chill overnight to let the ingredients meld together.
02 -
Use fresh corn instead of canned for a vibrant texture if preferred.