Mexican Corn Dip

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine all ingredients in a large bowl and mix well.
3. Transfer to a baking dish and spread evenly.
4. Bake for 25-30 minutes, or until cheese is melted and bubbly.
5. Cool slightly before serving.
6. Garnish with extra cilantro (optional).
7. Serve warm with tortilla chips, or as a topping for tacos, nachos, or grilled meats.

Pro Tip: Broil for a few minutes for a crispy top (watch carefully!).

Expert Tips

• Use fresh corn when in season, otherwise frozen works well.
• Thaw frozen corn before using.
• Adjust jalapeno to your spice preference (remove seeds for milder).
• Don’t be shy with the spices!
• Add extra sour cream or mayo for creaminess.
• Leftovers last up to 3 days in the refrigerator.

Variations

• Add diced bell peppers or onions for extra crunch.
• Add chipotle powder or adobo sauce for a smoky flavor.
• Sprinkle extra cheese for a cheesy crust.
• Use vegan substitutes for a vegetarian version.

Serving Suggestions

• Serve with tortilla chips.
• Use as a topping for tacos, nachos, or quesadillas.
• Spread on bread or tortillas.
• Pair with grilled meats.

FAQs

• Q: Can I make this ahead? A: Yes! Prepare in advance and refrigerate; adjust baking time accordingly.
• Q: Can I use canned corn? A: Yes, but fresh or frozen is recommended. Drain and rinse before using.
• Q: Can I freeze leftovers? A: No, this dip doesn’t freeze well due to the dairy.

Enjoy!

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