Hot Mexican Corn Dip (Loaded with Meat and Veggies!)
- GFGluten-Free
- SFSugar Free
Hot and cheesy Mexican corn dip is loaded with meat, veggies, and flavorful seasonings. It comes together quickly and bakes up perfectly golden and bubbly in no time. This dip is sure to be a hit at any get-together!
Ingredients
- 1 lb ground beef or chorizo, any kind of ground meat
- 4 cup corn kernels, fresh or canned
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup crumbled cotija cheese, can substitute with feta cheese
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
- 1 jalapeno pepper, seeded, ribs removed and chopped
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- juice of 1 lime
- salt and pepper , to taste
Instructions
- Preheat your oven to 375 degrees F.
- In an oven safe, cast iron skillet cook the diced onion and garlic until translucent. Add the ground beef and cook until browned; drain any excess fat.
- Add the corn kernels to the skillet and cook for a few minutes until heated through. To the skillet mix together the mayonnaise, sour cream, cotija cheese, cilantro, diced jalapeño pepper, green onions, chili powder, cumin, cayenne pepper, lime juice, salt and pepper to taste.
- Bake for about 20-25 minutes until the dip is heated through and slightly bubbly.
- Serve hot with tortilla chips, fresh veggies for dipping, or sliced baguette.
Equipment
- 1 skillet