non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
896 cal
40gProtein
58gCarbs
56gFat
1Recipes
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Creamy, tangy Mexican Street Corn Dip with crispy tortilla chips – a gut-friendly snack that's simply irresistible!
All the incredible flavors of Mexican street corn transformed into a warm, creamy, and cheesy dip. This crowd-pleasing appetizer with charred corn, cotija cheese, and a hint of lime is perfect for your next party.
Serving size: 0.5 cup
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Creamy, tangy Mexican Street Corn Dip with crispy tortilla chips – a gut-friendly snack that's simply irresistible!
This mexican_american dish is perfect for snack. With 472.32 calories and 9.86g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish or a 9-inch pie plate.
Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Add the thawed and dried corn in a single layer. Cook for 5-7 minutes, stirring occasionally, until the kernels are lightly charred in spots. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a hand mixer or a sturdy spoon until smooth and well combined.
Stir in the shredded Monterey Jack cheese, 1/2 cup of crumbled cotija cheese, diced jalapeño, chopped cilantro, lime juice, chili powder, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly incorporated.
Gently fold the charred corn into the cheese mixture. Spread the dip evenly into the prepared baking dish.
Bake for 20-25 minutes, or until the dip is hot, bubbly, and slightly golden on top.
Remove from the oven. Garnish generously with extra crumbled cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve immediately with tortilla chips, Fritos, or fresh vegetable sticks.