No fire-roasted corn? No problem. Check the freezer aisle, or toast some drained canned corn in a hot skillet for that same smoky flavor.
Street Corn Dip
A creamy, cheesy, flavor-packed dip inspired by Mexican street corn! This easy Street Corn Dip is loaded with fire-roasted corn, green chiles, pepper jack, and a hint of spice—perfect for parties, game day, or anytime snacking. Serve it chilled or baked until bubbly!
Servings 10
Ingredients
- 2 (14.75oz) cans fire roasted corn
- 2 cups pepper jack cheese shredded
- 4 oz cojita cheese
- 1 (10oz) can rotel
- 1 cup sour cream
- 1 cup mayonnaise
- 2 (4oz) cans green chilis
- 2 green onions
- 1/2 teaspoon garlic powder
- Salt and pepper
- Dash tabasco
- Fritos for serving
Instructions
- Drain the corn and Rotel completely. Too much liquid will make the dip runny, so give them a good shake in the strainer.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, salt, pepper, and a few dashes of Tabasco. This creamy combo is the flavorful foundation of the dip.
- Stir in the drained corn, Rotel, green chiles, pepper jack cheese, Cotija cheese, and sliced green onions. Mix until everything is evenly combined.
- Cover the dip and refrigerate for at least 1 hour. This helps the flavors blend and the texture thicken.
- Give the dip a quick stir, taste and adjust seasoning if needed, and serve chilled with Fritos, tortilla chips, or veggies.
Notes
If you’d rather serve it warm, transfer the dip to a baking dish, sprinkle extra cheese on top, and bake at 350°F for 15–20 minutes until bubbly.