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Creamy Mexican Street Corn Dip Recipe Easy in Rustic Bread Bowl

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A creamy, smoky, and cheesy Mexican street corn dip served in a rustic bread bowl, perfect for gatherings and casual nights. The dip balances the natural sweetness of corn with lime, chili powder, and cotija cheese for a flavorful party appetizer.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3–4 ears) or frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 cup crumbled cotija cheese (or feta as a substitute)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 1 rustic round loaf of crusty bread (sourdough or country-style works best)
  • Optional: extra lime wedges and chili powder for garnish

Instructions

  1. Heat a large skillet over medium-high heat. Add the fresh corn kernels and cook for about 5-7 minutes, stirring occasionally, until slightly charred and golden. If using frozen corn, ensure it is thawed and patted dry before cooking. Remove from heat and let cool slightly.
  2. In a medium mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, salt, and pepper. Stir until smooth and well blended.
  3. Add the slightly cooled corn to the dip base. Fold in the crumbled cotija cheese and chopped cilantro, reserving some for garnish. Taste and adjust seasoning as needed.
  4. Using a sharp serrated knife, slice off the top third of the rustic bread loaf. Carefully hollow out the inside, leaving about a 1-inch thick shell to hold the dip. Save the removed bread for dipping or breadcrumbs.
  5. Spoon the creamy corn mixture into the bread bowl, smoothing the top. Sprinkle with remaining cotija cheese, cilantro, and a dusting of chili powder if desired. Place the bread bowl on a serving platter with the bread lid beside it and extra lime wedges for squeezing.
  6. Serve immediately with bread chunks, tortilla chips, or fresh veggies for dipping.

Notes

For best results, char the corn properly by letting it sit undisturbed to develop golden spots. Drain frozen corn well to avoid watery dip. Prepare the dip a few hours ahead and refrigerate; bring to room temperature before serving. Warm the bread bowl in the oven at 350°F (175°C) for 5 minutes to freshen it up. Avoid microwaving the bread bowl to prevent sogginess.

Nutrition

Keywords: Mexican street corn dip, creamy corn dip, bread bowl dip, party appetizer, easy dip recipe, cotija cheese dip, smoky corn dip

Find it online: https://yumnode.com/creamy-mexican-street-corn-dip-recipe-easy-in-rustic-bread-bowl/