Mexican Street Corn Dip
Spice 'n Easy - Limited Time Only!
Limited Time Only!
Prepare to be a-maíz-ed.
It’s like if you took an ear of corn, fresh off the grill, slathered it in creamy mayo, rolled it in salty cheese, sprinkled it with a squeeze of lime, and finished it with fresh, colorful spices– but as a dip. Just add three easy ingredients you probably already have in your kitchen and give it a quick stir for a fiesta-worthy dip that will have you (and any lucky guests) saying “más, por favor!” until it’s gone.
Try it in a 7-layer dip or as a topping for tacos, tortilla soup, or chili.
For a warm, cheesy dip, substitute 8 oz. softened cream cheese for sour cream and add 8 oz. shredded mozzarella cheese. Top with additional cheese and bake in a medium skillet at 350 degrees for 20 to 25 min. or until cheese is melted and dip is heated all the way through. Serve hot.
Corn, mayonnaise, sour cream.
Sugar, lime (maltodextrin), cumin, chiles, Parmesan cheese, lime fresco salt, masa harina, annatto, turmeric, citric acid, garlic, cilantro, makrut lime leaves, oregano, hickory smoke flavoring (maltodextrin), paprika Contains dairy
Flavor of Mexican Street Corn Dip
Sweet, tangy, and smoky with savory Parmesan and mild, fruity chiles.
Mexican Street Corn Dip Recipe
In a large bowl, stir together Mexican Street Corn Dip Mix, mayonnaise, and sour cream. Add corn and stir until evenly distributed. Cover and chill until ready to serve.
Serve with: Tortilla chips, diced red onion, cilantro, and cotija cheese.
Tip: Use grilled or sautéed corn for even more elote flavor.