Prep:  10 mins
Cook:  20 mins
Serves:  4
Average: 4.2 (14 votes)
Recipe by: Cobs
This mouth-watering hot Mexican street corn dip is the perfect party dish to serve to guests before the main course.
Credit: Whisk Media Group

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Hot Mexican Street Corn Dip
  1. Preheat oven 220°C/200°C fan forced
  2. Heat a medium-heavy base, oven-proof fry pan over medium heat. Add butter and a splash of olive oil. When butter has melted, add onion and garlic. Stir until soft. Add corn, Mexican chilli powder and jalapeno. Stir for 5 minutes or until corn has changed to a darker colour. Remove from heat
  3. In a medium bowl, mix together the sour cream, lime juice and feta. Season. Add to the corn mix in the pan, stir to combine. Top with remaining cheese and bake 10 minutes or until bubbly
  4. Serve warm with Cobs By the Sea Salt Naked Corn Chips or The Big Cheese Naked Corn Chips, avocado and shallots
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