Hot Chicken Mexican Street Corn Dip Recipes

MEXICAN STREET CORN CHICKEN

Steps:

• In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
• In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
• Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

MEXICAN STREET CORN DIP

Steps:

• Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
• Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

MEXICAN STREET CORN DIP

Steps:

• Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
• Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
• Transfer to a slow cooker to keep warm.