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Creamy Mexican Street Corn Dip Recipe 5 Easy Steps for Perfect Bread Bowl Serving

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A creamy, tangy, and smoky Mexican street corn dip served in a rustic bread bowl, perfect for casual gatherings and crowd-pleasing parties.

Ingredients

Scale
  • 2 cups fresh or frozen corn kernels (if frozen, thawed)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup crumbled Cotija cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 small jalapeño, finely chopped (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro (optional, for garnish)
  • 1 large rustic round loaf (sourdough or country bread)
  • Olive oil (for brushing the crust)

Instructions

  1. Preheat oven to 375°F (190°C). Using a serrated knife, cut a circle about 3 inches from the top of the rustic loaf to create a lid. Scoop out the soft bread inside, leaving about a 1-inch thick shell. Brush inside and outside with olive oil. Place bread bowl and lid on a baking sheet and toast for 10 minutes.
  2. In a skillet over medium-high heat, add a small drizzle of oil. Toss in corn kernels and chopped jalapeño. Cook, stirring occasionally, until corn is lightly browned and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine mayonnaise, sour cream, minced garlic, lime juice, smoked paprika, chili powder, salt, and pepper. Stir until smooth and well blended.
  4. Add toasted corn and jalapeño to the bowl along with crumbled Cotija and shredded cheddar cheese. Mix gently but thoroughly. Taste and adjust seasoning as needed.
  5. Spoon the creamy corn mixture into the toasted bread bowl. Sprinkle chopped cilantro on top. Place the bread lid slightly askew on the side. Serve immediately with extra crusty bread cubes or tortilla chips.

Notes

Toast the corn and jalapeño to bring out natural sugars and smoky flavor. Do not overmix cheeses to keep texture contrast. Toast bread just before filling to keep it crisp. Store dip separately from bread if making ahead. Use a melon baller to hollow bread faster. For dairy-free, substitute sour cream and mayo with vegan alternatives and cheese with nutritional yeast. For gluten-free, use gluten-free bread or serve with tortilla chips.

Nutrition

Keywords: Mexican street corn dip, creamy corn dip, bread bowl dip, party dip, easy appetizer, crowd-pleaser, smoky dip

Find it online: https://katedishes.com/creamy-mexican-street-corn-dip-recipe-5-easy-steps-for-perfect-bread-bowl-serving/