It’s almost summer and that means Mexican Street Corn Dip is here to make your bbq’s extra special with this flavorful dip you all will love! If you love our older posts for Nacho Libre Corn on the Cob or our Butter Lime Corn on the Cob then you will love this dip. It has similar flavors but more of a creamy, easy to scoop and devour kind of a dip. No messy corn on the cob, just a simple dip with flavors you will love. You can use frozen corn, canned corn or (my favorite) Thrive Freeze Dried Corn.
Ingredients
- 4 Tbs. butter
- 1 jalapeno pepper diced
- ½ red onion diced
- 1 red bell pepper diced
- 1 Tbs. taco seasoning
- 8 oz. cream cheese
- ½ cup sour cream
- 2 cloves garlic minced
- 2 Tbs. Frank’s hot sauce
- 1 lime juiced
- 2 cups shredded cheese
- 3 cans corn drained
- 4 oz. feta cheese
- ½ cup cilantro chopped
Instructions
- Dice all of the onion, peppers and add to a hot saute pan with butter. Saute until tender. Once the vegetables are soft, add the taco seasoning, cream cheese, sour cream, garlic, Frank’s hot sauce, lime juice and stir. Add the cheese, canned corn, feta and stir. Simmer until warm and garnish with cilantro. Serve with tortilla chips. Or, you can pour the dip into a 9x13 pan and bake at 350 for 15-20 minutes, or until bubbly and then serve warm.
Here is a recipe version made from mostly all food storage ingredients. Get these ingredients at Thrive Life for easy storage and healthy eating.
Ingredients
- 4 Tbs. olive oil
- 2 Tbs. Thrive Life Diced Green Chili Peppers
- 3 Tbs. Thrive Life Sliced Onions
- 1/2 cup Thrive Life Red Bell Peppers
- 1 Tbs. taco seasoning or Mojito Lime Seasoning
- 1/2 cup mayonnaise
- ½ cup Thrive Life Sour Cream prepared with water
- 2 cloves garlic minced
- 2 Tbs. Frank’s hot sauce
- 1 lime juiced
- 2 cups Thrive Life Shredded Cheddar Cheese
- 1 cup Thrive Life Shredded Pepperjack Cheese
- 3 cups Thrive Life Corn
- 2 cups water for hydrating corn
- ½ cup cilantro chopped (fresh or dried)
Instructions
- Place the freeze dried corn into a bowl and add 2 cups of water to hydrate the corn.
- In a skillet bring the pan to medium heat. Add the olive oil to the pan. Add the onions, red pepper and green chilies. Saute until tender. You can add about a tablespoon of water to this mixture if you need. Once the vegetables are soft, add the taco seasoning, mayo, sour cream (made before hand with water), garlic, Frank’s hot sauce, lime juice and stir.
- Drain the corn. Add the corn to the pan and stir. Simmer on low until warm and garnish with cilantro. Serve with tortilla chips.
