Roasted Street Corn Dip
The weather is starting to cool off. Which means fall is right around the corner, and the BEGINNING of sports starting back up! let’s be honest, half the reason to watch sports is to get together with FRIENDS and eat tasty food, IN PARTICULAR the dips.
ROASTED STREET CORN DIP
20 oz. Corn(Notes below on the corn I prefer to use)**
¼ cup Mayo
¼ cup sour cream
½ cup Mexican quesadilla melting cheese, plus a little extra to top when baking (I found mine at Walmart)
¼ teaspoon chipotle chili pepper powder
Cilantro to taste
½ teaspoon lime juice- Only if corn doesn’t already have lime in it
Preheat oven to 350 degrees. If using frozen corn, heat according to package instructions. If using canned, drain and add to bowl. To corn add mayo, sour cream, cheese, and seasonings.I do a little taste test to adjust seasoning if I need to, I like mine with lots of flavor! Mix together and pour into a greased 8×8 pan. Sprinkle top of dip with shredded cheese. Bake for 15 minutes at 350 degrees until hot and bubbly.
Serve with chips of choice.
**CORN- There are so many different varieties of corn that you can use for this recipe. My personal favorite is to use a frozen fire roasted corn. Birds Eye has a really good one! But there are also other frozen street corn varieties you can use too. All very similar just a slightly different seasoning or sauce. You can also use canned mexicorn, just might find that you want to add a bit more seasoning.
This good served as a dip. It’s also delicious to add to tacos or nachos, or use a side when serving enchiladas!
I have been wanting to do this for a while now. THere is a sports bar here in town that has my favorite street corn dip. It always seemed like i should be able to recreate it fairly eaisly, it proved to be harder than i THOUGHT but I think i’ve got something pretty darn close.
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