Description
Creamy, cheesy, smoky, and packed with sweet corn flavor, this Easy Mexican Street Corn Dip is a warm, crowd-pleasing appetizer inspired by classic Mexican street corn. It's perfect for parties, game days, or casual snacking with crispy tortilla chips.
Ingredients
4 cups corn kernels
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 jalapeño, finely diced
4 ounces cream cheese, softened
1/3 cup mayonnaise
1/3 cup Mexican crema or sour cream
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon lime juice
1 cup shredded Mexican cheese blend
1/2 cup crumbled cotija cheese, divided
Salt and black pepper, to taste
Fresh cilantro, chopped
Tortilla chips, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in an oven-safe skillet over medium-high heat. Add the corn and cook for 5–7 minutes until lightly charred.
- Reduce the heat to medium. Stir in the butter, garlic, and jalapeño, and cook for about 1 minute until fragrant.
- Add the softened cream cheese, mayonnaise, and Mexican crema or sour cream. Stir until smooth and creamy.
- Mix in the chili powder, smoked paprika, lime juice, salt, and black pepper.
- Stir in the shredded Mexican cheese blend and half of the cotija cheese until melted.
- Sprinkle the remaining cotija cheese over the top.
- Bake for 10–12 minutes until hot and bubbly.
- Garnish with chopped cilantro and serve warm with tortilla chips.
Notes
Frozen or canned corn may be used; thaw frozen corn or drain canned corn well before charring.
Prepare the dip ahead through assembly, refrigerate, and bake just before serving.
For milder heat, substitute roasted poblano peppers for the jalapeño.
Add black beans or diced bell peppers for a heartier dip.
Top with green onions, diced avocado, extra lime zest, or hot sauce for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or a 350°F oven until hot, adding a splash of milk or crema if needed.
Freezing is not recommended because the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
