Mexican Street Corn Dip (Dump and Bake)

This warm and cheesy Mexican Street Corn Dip is one of the best things to come out of my kitchen in a long while! Made with sweet corn, cheddar cheese, mayo, sour cream, jalapeno and a kick of spice, it’s a dump-and-bake recipe that requires minimal prep and just 30 minutes in the oven. Perfect for parties, game days, or anytime you’re craving bold flavor with easy cleanup. Serve it hot with tortilla chips and watch it disappear fast!

Let me show you how to make it happen!

Preheat your oven to 400 degrees.

Into a large bowl, add your frozen corn, cheese, mayo, sour cream, jalapenos, and seasoning. Give everything a nice stir.

Here’s a little shot of the diced jalapeno peppers and seasoning package. If you can’t find the Mexican Street Corn Taco Dip, you can easily substitute regular Taco Seasoning. However, I highly recommend the Mexican Street Corn packet.

Pour the mixture into a 2 quart casserole dish (or a deep 9×9 pan) and cover the pan with foil. Bake for 30 minutes, stirring once about 15 minutes into the baking period.

Serve with tortilla chips and enjoy!

Mexican Street Corn Dip (Dump and Bake)

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Serves: 10 servings Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

• 2 (16 oz) bags of frozen corn (I like Super Sweet White Corn)
• 1 (4 oz) can diced jalapeno peppers
• 1 C sour cream
• 1 c mayo (full fat is best)
• 2 C sharp cheddar cheese (shredded)
• 1 package Mexican Street Corn Seasoning (or 3 Tb taco seasoning)

Instructions

1. Preheat your oven to 400 degrees.
2. Into a large bowl, add your frozen corn, cheese, mayo, sour cream, jalapenos, and seasoning. Give everything a nice stir. (See picture above of the Canned Jalapenos, and Mexican Street Corn Seasoning). If you can't find the Mexican Street Corn Taco Dip, you can easily substitute regular Taco Seasoning. However, I highly recommend the Mexican Street Corn packet.
3. Grab some cooking spray and spray a 2 quart casserole dish (or a deep 9x9 pan). Dump the corn mixture into the pan and cover it with foil.
4. Bake for 30 minutes, stirring once about 15 minutes into the baking period. (See notes for Crock Pot instructions)

Serve with tortilla chips and enjoy!

Notes

To make in the CROCK POT, stir all ingredients together, place in your crock pot and cook on high for 2 hours, or low for 4.