GRAND RAPIDS, Mich. — Taking chips and salsa to the next level. The Ginger Chef joined 13 ON YOUR SIDE to show us a unique and easy to make twist on the classic "salsa."

Mexican Street Corn Dip

Serves: 4


  • 2 TBSP Butter, melted
  • ¼ cup canned hominy, rinsed
  • 12 oz frozen corn
  • ¼ cup mayo
  • ½ cup cotija cheese
  • 2 tsp arbol chili powder
  • Cilantro, as desired  


  1. In a large bowl, mix all ingredients together.  
  2. Place in a medium sized cast iron pan.  
  3. Bake at 375˚F for 20-25 mins until warm and bubbly. Top with extra cheese and chili powder as desired.  
  4. Serve with blue corn chips or veggies.

Other Ginger Chef recipes on 13 ON YOUR SIDE:

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