Bake in the preheated oven for about 20-25 minutes or until the dip is hot and bubbly, and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with additional cilantro and a sprinkle of cotija cheese if desired.
Serve the Mexican Street Corn Dip with tortilla chips or baguette slices.
Enjoy this flavorful and satisfying Hot Corn Dip with the essence of Mexican street corn!
