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Mexican Street Corn Dip

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  • For a melty dip (optional): Mix in shredded cheese and transfer to an oven-safe dish. Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden on top.
  • Garnish and serve: Top with more cheese, cilantro, and a sprinkle of chili powder or Tajín. Serve with tortilla chips, pita, or fresh veggie sticks.

    • 🍽 Serving Suggestions

    • Tortilla chips – The classic choice for scooping.
    • Mini bell peppers or cucumber slices – For a lighter option.
    • Spread inside tacos or burritos – Game-changing flavor booster.
    • Top grilled chicken or steak – Adds creamy, zesty flair to proteins.

    💡 Tips & Variations

    • No cotija? Feta or queso fresco are great substitutes.
    • Add protein – Mix in cooked chorizo or bacon bits for a heartier dip.
    • Make it ahead – Store in the fridge for up to 2 days and reheat before serving.
    • Go cold – This dip tastes amazing chilled too — perfect for hot summer days.

    One Dip, Endless Flavor

    This Mexican Street Corn Dip brings all the bold, smoky, cheesy flavors of elote straight to your appetizer table — in an easy-to-make, easier-to-love format. Whether you’re hosting friends, feeding the family, or just craving something ridiculously delicious, this dip always delivers.

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    So grab some chips, turn up the fiesta vibes, and let the dipping begin!

    Need a printable recipe card, vegan variation, or tips for making it in a slow cooker? Just ask — I’m happy to help!

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