1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Optional: 1 jalapeño, seeded and finely diced for extra heat
Tortilla chips or baguette slices for serving
Instructions:
Preheat your oven to 375°F (190°C).
If using fresh corn, grill the corn on a barbecue or cook in a skillet until it gets a bit charred. If using frozen corn, thaw and pat it dry. If using canned corn, drain and pat it dry.
In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, Mexican blend cheese, chili powder, smoked paprika, cayenne pepper, minced garlic, and optional diced jalapeño. Mix well.
Squeeze the lime juice over the mixture and add chopped cilantro. Stir until all ingredients are evenly combined.
Season with salt and pepper to taste. Adjust the level of cayenne pepper and lime juice according to your preference.
Transfer the mixture to a baking dish, spreading it evenly.
Bake in the preheated oven for about 20-25 minutes or until the dip is hot and bubbly, and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with additional cilantro and a sprinkle of cotija cheese if desired.
Serve the Mexican Street Corn Dip with tortilla chips or baguette slices.
Enjoy this flavorful and satisfying Hot Corn Dip with the essence of Mexican street corn!
