You can use fresh or frozen corn for this Mexican corn dip. If using fresh corn, allow time to roast it on the grill to take away it's raw bite. This dip can be served hot and cheesy or cold and crisp, with roasted green chiles, mayonnaise, cotija cheese, and chile powder will seriously have you considering the double chip dip.
Keyword corn dip
Prep Time 15minutes
Total Time 15minutes
3cupscorn kernels1 pound fresh or frozen
1 4ouncecan roasted chiles
1/2cupcrumbled cotija cheese
1cupshredded Mexican blend cheeseif making this a hot dip
Heat the frozen corn in the microwave for 3 minutes or until warmed. If using corn on the cob, grill the corn in its husks for 4-5 minutes or until tender and fragrant. Cut the corn from the cob and discard the cobs.
Add the corn to a large mixing bowl. In a small bowl, mix the chiles, mayonnaise, sour cream, chile powder, garlic powder, kosher salt. Fold in 1 1/2 tablespoons of the cilantro and half of the cojija cheese. Fold the mayonnaise mixture into the corn. Garnish with the rest of the cotija cheese and cilantro. Sprinkle with a few dashes of chile powder and serve with Kettle Brand potato chips.
To Serve Hot
Before garnishing the corn dip, fold in 1 cup of shredded Mexican blend cheese. Spoon into an oven-proof serving dish. Preheat the oven to 375°F and bake for 20 minutes or until the dip is bubbly and the cheese is melted. Garnish with the remaining crumbled cotija and chopped cilantro.
VariationsInstead of roasted chiles, substitute 1 1/2 tablespoons seeded, minced jalapeño for the roasted chiles. Instead of sour cream, use full fat Greek yogurt instead. Avoid using low fat yogurt or sour cream as it will be runny and make the mayo mixture extra thin. For the no-cilantro-thank-you-very-much fans, use chopped green onion or finely minced parsley.