• Mexican Street Corn Dip with Baked Tortillas

Mexican Street Corn Dip with Baked Tortillas

40 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

For your next party or get-together, try preparing this amazing corn dip. Then, finish it off with our delicious homemade baked tortilla chips.

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What You Need

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Make It

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  • Mix dressing, half the onions, 2 Tbsp. cilantro, lime juice, chili powder and cumin in medium bowl until blended. Add corn and half the cheese; mix well. Spoon into serving bowl; top with remaining cheese, onions and cilantro. Refrigerate until ready to serve.
  • Heat oven to 400ºF. Cover rimmed baking sheet with parchment. Toss tortilla wedges with oil and pepper in medium bowl. Spread onto prepared baking sheet.
  • Bake 8 to 10 min. or until crisp and lightly browned. Cool completely.
  • Serve corn dip with tortilla chips.


Both the corn dip and tortilla chips can be prepared in advance. Refrigerate dip up to 4 hours before serving. For convenience, the homemade chips can be stored in airtight container up to 3 days before serving.

Special Extra

Grill ears of fresh corn on the cob until tender. Cool, then cut kernels off the cobs and use instead of the frozen corn.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 180
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 20mg
Sodium 330mg
Carbohydrate 16g
Dietary fibre 1g
Sugars 2g
Protein 5g
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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