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hot chicken mexican street corn dip

(1 rating)
cataharin avatar
Recipe by
Cathie Valentine
@cataharin
Graniteville, SC

I love Mexican street corn. This recipe gives you the deliciousness of Mexican street corn with Chicken and other ingredients to make an awesome dip. It will not last long at your next party or pot luck! It has been approved by my family and relatives. (Some of them like eating it as a casserole instead of a dip)

(1 rating)
yield serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For hot chicken mexican street corn dip

  • 3-4
    boneless, skinless chicken breast
  • 16 oz
    1/3 fat cream cheese-softened
  • 2 clove
    garlic-minced
  • 2 c
    colby jack shredded cheese
  • 1
    lime-juiced
  • 2 Tbsp
    hot sauce (i use franks)
  • 1 c
    sour cream
  • 2 can
    whole kernel corn-drained in a colander and rinsed well (i use a 15oz can of white and a 15 oz can of yellow)
  • 10 oz
    cotija cheese-crumbled
  • 1-2
    jalapeno peppers-finely chopped (may use 2 peppers and/or add seeds for spicier dish)
  • 1/4 c
    red onion-finely diced
  • 5-6 stalk
    green onion (scallion) finely chopped
  • 1 bag
    tortilla chips
  • 2-3 Tbsp
    chili powder
  • salt and pepper, chili powder, garlic powder and onion powder for chicken broth
  • *****PREHEAT OVEN 350 DEGREES****

How To Make hot chicken mexican street corn dip

  • 1
    Place chicken and a large pot with water. Add salt, pepper, chili powder, garlic powder and onion powder to water. (I use about 1 -2 teaspoons of Salt and pepper and 1 tablespoon of the other 3 spices) Let Boil until chicken is cooked through. Then remove chicken from broth and let cool down in a strainer. Shred chicken when cool.
  • 2
    In a high powered mixer, food processor or blender; blend 2 blocks of softened cream cheese, 1/2 cup of sour cream, minced garlic, lime juice, hot sauce and 1 cup of shredded cheese. Blend well.
  • 3
    Transfer mixture to a large bowl. Add the shredded chicken, 2-3 heaping tablespoonfuls of chili powder, the other cup of shredded cheese, the other 1/2 cup of sour cream, corn, the other 1/2 of the crumbled Cotija cheese, jalapeno, red onion and scallion (saving a small amount of green part to garish the top). Use a large spoon to mix well.
  • 4
    Spray a 9x13 casserole dish with vegetable spray. Place the mixture into the dish. Sprinkle the remaining crumbled Cotija cheese and scallion greens evenly on top. Then sprinkle with chili powder, Bake in a 350* oven for 20 minutes or until cooked through. Serve with tortilla chips
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