Holy Street Corn Batman! I was craving some authenitc Mexican Street Corn and ended up with Mexican Street Corn Dip, lol. I think I am permanetly pregnant. This dip is meant to dive your chip or warm tortilla into a piece of cheesy-bacon(ey)-corn heaven. Don’t bring your manners to this dish. Just grab a chunk with your tortilla and be still.
Cheesy, with warm poblano spice, bacon bits, and roasted with feta and cilantro…put the kids to bed and call it a night! Heck, you could even make this into quesadillas if you wanted. Let’s get down to how to make this bad mamma-jamma dip.
The Video of how to make Mexican (bacon) Street Corn Dip.
How to make Mexican Street corn Dip.
Here are the ingredients: BACON! Corn, poblano, monterry cheese, sour cream, paprika, and salt and pepper…is all you will need for this bad boy.
Substitutes for ingredients:
- Poblanos: any kind of green pepper of your choice (sliced jalapenos, serranos, bell peppers). When you roast the peppers the sugars in them carmalize and decrease the heat.
- Corn on the cob: for canned sweet corn, drained.
- Monterrry jack: colby or other mexican blend. You could also sub for cheddar, yet the more white cheese you have in it (not motzerella) the better flavor you will get.
- Feta cheese: I would not skip this one. The sharp tanginess is really what makes this a true Mexican Street Corn Dip.
- Things to add if you have them! Sliced green onions, cilantro (more), or fresh jalpenos.
step one: preheat; prep.
Preheat oven to 450 degrees. If needed, shred cheese, cut bacon, clean veggies.
Step two: Roast Veggies.
With a cast iron pan, put 2 ears of corn, chopped bacon, and 2 poblano peppers in the pan (unless it is already cooked) over medium heat. Turn your corn and peppers until they have brown edges (as well as the bacon). Add a pinch of salt, pepper, and paprika.
Step three: Stir in Cream & cheese.
Turn heat to low (or off if veggies are getting burnt). Add sour cream, feta, and 1 cup of shredded monterry jack cheese. Stir well.
Step four: Bake, then Broil.
Add the other cup of monterry jack cheese on top. Cook in oven for 8-10 minutes until bubbly. Broil on high for 2 minutes to crisp the top, if desired.
Step five: Garnish & Serve!
Add cilantro to the top and dip your chip or warm tortilla and eat immediately.
Enjoy it different ways!
Enjoy this Mexican Street Corn Dip as a dip, toast a tortilla with it and call it a quesadilla, or put it on some spanish rice and make it a bowl. The world is yours!
Tell me all about it! Love to you all!
Lisa
The (printable) Recipe card for Mexican Street Corn Dip
Mexican Street Corn Dip
Cheesy dip made with roasted corn and poblanos in bacon and sprinkled with feta.
8
servings10
minutes15
minutesIngredients
2 cobbs 2 corn
4 slices 4 bacon
1 tsp 1 paprika
salt and pepper
2 whole 2 pobalano peppers, cooked, no seeds
2 cups 2 monterry jack cheese, shredded (÷d)
1/4th cup 1/4th sour cream
Directions
- Preheat oven to 450 degrees. If needed, shred cheese, cut bacon, clean veggies.
- With a cast iron pan, put 2 ears of corn, chopped bacon, and 2 poblano peppers in the pan (unless it is already cooked) over medium heat. Turn your corn and peppers until they have brown edges (as well as the bacon). Add a pinch of salt, pepper, and paprika.
- Turn heat to low (or off if veggies are getting burnt). Add sour cream, feta, and 1 cup of shredded monterry jack cheese. Stir well.
- Add the other cup of monterry jack cheese on top. Cook in oven for 8-10 minutes until bubbly. Broil on high for 2 minutes to crisp the top, if desired.
- Add cilantro to the top and dip your chip or warm tortilla and eat immediately.
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