This irresistible hot Mexican Cheesy Street Corn Dip is a must-try. This easy-to-make Mexican appetiser is a crowd-pleaser, with the creamy and cheesy corn dip complemented by the smoky chipotle salsa. Don't miss out on the opportunity to enjoy this delicious dip at your next party!
Ingreadient:
- 1 large Vienna bread loaf
- 3 corn cobs, peeled
- 1 cup whole egg mayonnaise
- 250ml tub sour cream
- ¼ cup finely chopped pickled jalapenos
- 1 tsp finely grated lime zest
- 1 ½ tsp garlic powder
- 3 tsp tabasco green pepper sauce (optional)
- 3 green onions, finely chopped, plus extra to serve
- 250g Perfect Italiano™ Perfect Mexican cheese
- Chipotle salsa, chopped coriander & corn chips, to serve
Direction:
- Preheat oven to 200°C / 180°C fan-forced.
- Using a serrated knife, cut the top off the Vienna loaf. Cut the top into large pieces. Pull away the soft bread from inside, leaving a 1cm thick shell. Tear bread pieces into chunks.
- Place hollowed loaf and bread pieces on a large oven tray. Spray or drizzle with oil. Bake for 10 minutes, until golden and crisp. Remove bread pieces to the side.
- Meanwhile, cook corn in boiling water for 3 minutes. Drain. When cool enough to handle remove kernels with a sharp knife.
- Combine mayonnaise, sour cream, jalapenos, zest, garlic powder and tabasco (if using) in a saucepan over medium-low heat and cook until smooth and hot. Stir in green onions, corn kernels and 1 ½ cups of the Mexican cheese.
- Fill loaf with hot dip. Sprinkle with remaining Mexican cheese. Cook under a hot grill for 3 minutes or until cheese is golden and melted.
- Serve with reserved crisp bread and corn chips, chipotle salsa (see tips), and a sprinkle of coriander.
