Mexican Cheesy Street Corn Dip

Recipe By:

Perfect Italiano

perfectitaliano.com.au [1]

Prep Time:

15 minutes

Cook Time:

15 minutes

Serves:

6-8

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!

Ingredients

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

Method

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.

Tips & Hints

To make Chipotle Salsa: Combine ¼ cup chillies in adobo sauce, 210 can diced tomatoes, 2 large tomatoes (finely chopped), 1 small white onion finely chopped, ½ teaspoon ground cumin, 2 tablespoons of lime juice, 1 finely chopped green chilli and 2 tablespoons of chopped coriander. Season with salt and cracked pepper.
You can use pane di casa or sourdough as your loaf. Find in supermarket bakeries.
Combine filling ingredients a day ahead and keep in the fridge before heating.
Serve any left over filling over cooked chicken breast.
If fresh corn is not available, you can use a 420g can corn kernels drained.