Mexican Cheesy Street Corn Dip
Prep:  15 minutes
Cook:  15 minutes
Serves:  6-8
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
Mexican
56
Recipe by: Perfect Italiano
This irresistible hot Mexican Cheesy Street Corn Dip is a must-try. This easy-to-make Mexican appetiser is a crowd-pleaser, with the creamy and cheesy corn dip complemented by the smoky chipotle salsa. Don't miss out on the opportunity to enjoy this delicious dip at your next party!
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Mexican Cheesy Street Corn Dip
Mexican Cheesy Street Corn Dip
Ingredients:
Goes great with Chipotle Salsa!
Goes great with Chipotle Salsa!
Team this recipe up with a side of famous Chipotle Salsa

Click here to get the recipe
Method:
  1. Preheat oven to 200°C / 180°C fan-forced.
  2. Using a serrated knife, cut the top off the Vienna loaf. Cut the top into large pieces. Pull away the soft bread from inside, leaving a 1cm thick shell. Tear bread pieces into chunks.
  3. Place hollowed loaf and bread pieces on a large oven tray. Spray or drizzle with oil. Bake for 10 minutes, until golden and crisp. Remove bread pieces to the side.
  4. Meanwhile, cook corn in boiling water for 3 minutes. Drain. When cool enough to handle remove kernels with a sharp knife.
  5. Combine mayonnaise, sour cream, jalapenos, zest, garlic powder and tabasco (if using) in a saucepan over medium-low heat and cook until smooth and hot. Stir in green onions, corn kernels and 1 ½ cups of the Mexican cheese.
  6. Fill loaf with hot dip. Sprinkle with remaining Mexican cheese. Cook under a hot grill for 3 minutes or until cheese is golden and melted.
  7. Serve with reserved crisp bread and corn chips, chipotle salsa (see tips), and a sprinkle of coriander.
Tips & Hints:
  • To make Chipotle Salsa: Combine ¼ cup chillies in adobo sauce, 210 can diced tomatoes, 2 large tomatoes (finely chopped), 1 small white onion finely chopped, ½ teaspoon ground cumin, 2 tablespoons of lime juice, 1 finely chopped green chilli and 2 tablespoons of chopped coriander. Season with salt and cracked pepper.
  • You can use pane di casa or sourdough as your loaf. Find in supermarket bakeries.
  • Combine filling ingredients a day ahead and keep in the fridge before heating.
  • Serve any left over filling over cooked chicken breast.
  • If fresh corn is not available, you can use a 420g can corn kernels drained.
FacebookPintrestX (Twitter)Google ClassroomShare via Email