Summer may be coming to an end but fall is really the time for baked dips. This Mexican Street Corn Dip is the perfect transition food from summer to fall. Many Mexican Street Corn Dips we’ve had in the past have been good, but always missing something. Those dips weren’t baked and definitely made without chorizo. Big mistake, if you ask me. Chorizo makes everything better. Try it out and let us know what you think!
Mexican Street Corn Dip
- 1 lb chorizo
- 1 bag tortilla chips
- 2 15 oz can corn
- 2 tbsp sour cream
- 2 tbsp mayo
- ¼ cup cilantro
- ½ tbsp ancho chili powder
- 1 lime juiced
- 1 lime zest
- 3 green onions chopped
- 4 oz cream cheese
- ½ cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
- ¼ cup cojita cheese crumbled
- Preheat oven to 400°
- Cook chorizo over medium heat and drain grease. Set chorizo aside
- In a large bowl combine drained corn, sour cream, mayo, cilantro, ancho chili powder, lime juice, and lime zest. Mix well
- In an oven safe dish, at least 9inches wide, spread softened cream cheese to the bottom of the dish
- Spread chorizo on top of the cream cheese and then pour corn mixture over chorizo
- Sprinkle all three cheeses over the dip and bake in oven for 25-30 minutes or until cheese is golden brown and bubbling
- Remove from oven, and let rest 5 minutes before serving with tortilla chips
Typical Mexican Street Corn is made with mayo, green onion, cojita, and spices. While you cannot beat a traditional bit to eat like that, we didn’t want that to be the only components of the dip. We decided instead to use a mix of sour cream and mayo to combine and hold together the corn, spices, and green onion. After that, what is a baked dip without a cream cheese base? We only used 4 ounces of cream cheese in a 12 inch cast iron skillet because we didn’t want to over do it. But if you want more you can certainly add more. Or you can use a smaller 9 inch oven safe dish to get a thicker layer of cream cheese. Lastly, if you want to use ears of corn be my guest, but if you want to keep this a simple dip, use 2 cans of corn instead. It will keep the cook time down, a necessity if you ask me.
Tell me more about that cheese
Now about that cheese and chorizo. We decided to use a mixture of cheddar, pepper jack, and cojita. This dip combination has been perfect and brought out all of the spices from the Mexican Street Corn that we love. The chorizo on the other hand brings that sweet, yet, spicy taste. Baked together for 25-30 minutes and all of the ingredients come up to heat together. This allows for an even flavor distribution for this Mexican Street Corn Dip.
From our kitchen to yours, cheers!