CHEESY MEXICAN STREET CORN DIP
Nutrition Facts
Serving Size
SERVING (#8 SCOOP; 1/2CUP; 4 OZ)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 8.6g
13%
Saturated Fat 4.8g
24%
Cholesterol 26mg
9%
Sodium 502mg
21%
Total Carbohydrate 11.4g
4%
Dietary Fiber 1.3g
5%
Protein 6.5g
13%
Vitamin A 6%
Vitamin C 3%
Calcium 13%
Iron 3%

cheesy mexican street corn dip

Roasted corn, cotija & white cheddar cheese and Campbell's® Culinary Reserve Mexican Street Corn accented with fresh cilantro & lime round out this incredible dip. A perfect pairing with blue corn tortilla chips.

  • Total time: 20 minutes
  • Servings: 24
Ingredient Weight Measure
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds 1 pouch
frozen whole kernel corn , thawed 14.000 oz. 3 cup
cotija cheese 8.000 oz. 1 cup
lime juice 0.25 cup
chili powder 1 tbsp.
cilantro , minced 3 tbsp.
white Cheddar cheese , shredded 8.000 oz. 2 cup
spring onions (scallions) , sliced thick 2.000 oz. 1 cup
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally. 

2. Heat a large skillet over high heat.  Add corn and cook until it starts to brown. 
 
3. Add soup to corn mixture. Continue to simmer another 5 minutes. 

4. Add cheese, lime juice and chili powder. Stir.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.

 
To Serve: Using an 8 fl. oz. ladle, portion 1 cup of corn mixture into bowls. Garnish with minced cilantro.  Serve immediately.

Roasted corn, cotija & white cheddar cheese and Campbell's® Culinary Reserve Mexican Street Corn accented with fresh cilantro & lime round out this incredible dip. A perfect pairing with blue corn tortilla chips.

  • Total time: 20 minutes
  • Servings: 24
Ingredient Weight Measure
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds 1 pouch
frozen whole kernel corn , thawed 14.000 oz. 3 cup
cotija cheese 8.000 oz. 1 cup
lime juice 0.25 cup
chili powder 1 tbsp.
cilantro , minced 3 tbsp.
white Cheddar cheese , shredded 8.000 oz. 2 cup
spring onions (scallions) , sliced thick 2.000 oz. 1 cup
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally. 

2. Heat a large skillet over high heat.  Add corn and cook until it starts to brown. 
 
3. Add soup to corn mixture. Continue to simmer another 5 minutes. 

4. Add cheese, lime juice and chili powder. Stir.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.

 
To Serve: Using an 8 fl. oz. ladle, portion 1 cup of corn mixture into bowls. Garnish with minced cilantro.  Serve immediately.

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next