Mexican Corn Dip: Quick & Easy Recipes To Try

To whet your loved ones, nothing like an express crudités aperitif! Accompanied by a good delicious dip, it will disappear from your table in no time! I promise ! So, without further ado, here are the 4 Mexican corn dip recipes tested and approved by the editorial staff to change the traditional ketchup-mayo combo!

Mexican Corn, Avocado and Bean Dip

Eating fresh vegetables is good. But we don't always have a full market basket, not always the time to peel and not always the budget to take advantage of it. However, there are certainly a few canned goods lying around in the kitchen cupboards and patiently waiting to be discovered. Yes, yes, the box of corn can indeed give life to delicious, gourmet and varied recipes. Served as an aperitif, starter or main course… there is something for everyone. So dive into our little recipe folder dedicated to these very sweet, sweet golden grains to finally release from the can!

Ingredients:

• 1/2 large avocado, peeled, pitted and cut
• 1 can of corn kernels, drained
• 3 tbsp. salsa
• 3-4 tsp. mayonnaise
• 1/2 tsp. garlic powder
• 1/2 can of sautéed beans
• lime juice
• 1/2 tsp. chili powder
• 1/2 tsp. 1/2 teaspoon ground cumin

Preparation:

In a bowl, mash the avocado with a fork until smooth. Add the salsa, mayonnaise, lime juice, chili powder, cumin and garlic powder. Finally, add the black beans and the corn kernels and mix. Refrigerate for 1 hour and serve as an appetizer with crackers.

Mexican Feta Dip: Let everyone have the pleasure of filling their tortillas

Gourmet and ready in 15 minutes flat, this next idea of Mexican dip smells of Greece and is sure to delight young and old!

Ingredients:

• 1/4 cup apple cider vinegar
• 1/2 cup crumbled Feta cheese
• 4 green onions, chopped
• 1/4 cup sugar
• 1/4 cup olive oil
• taco shells
• 1 can black beans, rinsed and drained
• 1 can of corn kernels, drained

Preparation:

To make the sauce, whisk together the vinegar, sugar and olive oil. Then put the rest of the ingredients in a bowl and mix. Drizzle with the sauce and mix again. Refrigerate for about an hour before using it to fill your taco shells.

Super easy layered Mexican dip

What we love about this next Mexican corn dip recipe is that it only takes 10 minutes flat to delight your guests! Demonstration!

Ingredients:

• 1 cup light sour cream
• 2 garlic cloves, chopped
• 1 jalapeno pepper
• 1 C. chopped fresh cilantro
• 5-6 squirts of hot sauce
• 1 packet of taco seasonings
• the juice of 1 lemon
• 1 cup chunky salsa
• 1 cup grated Mexican cheese
• 2 avocados / house guacamole
• 1 tomato
• 3 cups chopped lettuce
• 1 can black beans, drained
• 2 cans of corn kernels, drained
• 1/2 cup sliced black olives
• 1/4 cup chopped green onions

Preparation:

In a bowl, combine the sour cream with the garlic, jalapeño, cilantro, taco seasoning, hot sauce and half the lemon juice. In a separate bowl, mash the flesh of the avocados with the remaining amount of lemon juice. Then, in a serving dish, spread the ingredients in the following order: lettuce, black beans, corn, sour cream mixture, mashed avocados, salsa, grated cheese, olives, green onions and the diced tomato. Store in the fridge for 2 hours before serving.

Tip: to give a boost to your summer aperitif buffet and impress your loved ones with a top presentation, reinvent the Mexican dip recipe by distributing it in verrines!

Hot Mexican Corn and Bacon Dip

Easy, quick and baked, our next dip will be a hit on your table. Serve with tortillas or toasted pita bread, it will make an excellent summer meal, and not only!

Ingredients:

• 8-9 slices of bacon
• 1 can black beans, drained
• 1 packet of softened cream cheese
• 2 cups of corn kernels
• 1 jalapeño pepper, seeded and chopped
• 1 cup of grated mozzarella
• minced basil
• 1 green onion, thinly sliced
• salt and pepper
• corn chips
• 1/2 tsp. garlic powder
• 1/2 cup cheese (grated Monterey Jack)

Preparation:

Start by preheating your oven to 200 ° C. In a skillet, cook the bacon slices for 5 minutes or until crispy. Arrange them on absorbent paper then cut them into pieces. In a bowl, whip the cream cheese and stir in the corn kernels, jalapeño, grated cheese, half the bacon and garlic powder. Season with salt and pepper. Pour the preparation into a baking dish. Bake for 15 minutes.

Top with the remaining bacon and corn as well as the green onion and continue cooking in the oven for another 5 minutes. When ready to serve, sprinkle with basil and serve with corn chips, if desired. Enjoy your meal !