Mexican Street Corn Dip Food
MEXICAN STREET CORN DIP
The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
Provided by Kara Lydon
Categories Appetizer
Time 18m
Number Of Ingredients 11
Steps:
- In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
- Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
- Remove from heat and stir in cilantro. Season with salt, to taste.
- Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)
MEXICAN STREET CORN DIP
Steps:
- If using frozen corn, thaw and drain.
- Heat the oil in a large frying pan then add the corn.
- Cook the corn until golden brown and toasted.
- Allow to cool then combine with all the other ingredients and mix well.
- Serve the Mexican street corn dip with tortilla/corn chips and extra lime for squeezing.
Nutrition Facts : Calories 187 kcal, Carbohydrate 24 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 231 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MEXICAN STREET CORN DIP RECIPE BY TASTY
Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip
Provided by LALA
Categories Lunch
Yield 8 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams
MEXICAN STREET CORN DIP
Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.
Provided by Amanda Uher
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
- Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
- Transfer to a slow cooker to keep warm.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 71.2 g, Cholesterol 34.4 mg, Fat 12.5 g, Fiber 10.1 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 2577 mg, Sugar 20.6 g
MEXICAN STREET CORN
This is a nice flair for your traditional Mexican street corn.
Provided by Shejiladay
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place corn, in husks, directly on the oven rack.
- Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
- Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g
MEXICAN STREET CORN (ELOTE) DIP
Elote also known as Mexcian Street Corn is a crowd favorite! This Elote Dip is perfect for sharing and the perfect addition to any party! This Mexican Street Corn Dip is easy to make and ready in under 30 minutes!
Provided by Katie Clark
Categories Dip
Time 35m
Number Of Ingredients 8
Steps:
- Mix your ingredients together in a large bowl
- Once combined transfer to a baking dish
- Top mixture with more parmesan cheese
- Bake in the oven for 25-30 minutes
- Alternatively, you can serve it cold!
Nutrition Facts : Calories 289 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MEXICAN CORN DIP
Make and share this Mexican Corn Dip recipe from Food.com.
Provided by Engrossed
Categories Cheese
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
- Can be chilled 24 hours before serving.
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