Description
A warm, creamy, and irresistibly cheesy Mexican Street Corn Dip packed with charred corn, smoky spices, tangy cotija, and fresh lime. Perfect for parties, game days, or sharing as a crowd-pleasing appetizer.
Ingredients
2 tablespoons olive oil
5 cups corn (fresh, frozen, or canned and drained)
1 tablespoon unsalted butter
3 cloves garlic, minced
1 jalapeño, finely diced
8 ounces cream cheese, cubed and softened
1/2 cup Mexican crema
1/3 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon chili powder, plus more for garnish
Salt, to taste
Black pepper, to taste
1–2 tablespoons lime juice
A few dashes hot sauce
1 1/2 cups shredded Mexican cheese blend or Monterey Jack, divided
1/2 cup crumbled cotija cheese, divided
2 tablespoons chopped chives (optional)
2–4 tablespoons chopped cilantro (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Spread the corn into an even layer and cook undisturbed for a few minutes, then stir occasionally until lightly charred, about 5 to 7 minutes.
- Reduce the heat to medium, add the butter, then stir in the garlic and jalapeño. Cook for 30 to 60 seconds until fragrant.
- Lower the heat if needed and add the cream cheese, Mexican crema, and mayonnaise. Stir until smooth and creamy.
- Mix in the smoked paprika, chili powder, salt, black pepper, lime juice, and hot sauce until fully combined.
- Stir in 1 cup of the shredded cheese and half of the cotija cheese.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake for 10 to 15 minutes until hot, bubbly, and the cheese is melted.
- Let cool slightly, then top with the remaining cotija cheese, chopped chives, cilantro, and an extra sprinkle of chili powder.
- Serve warm with tortilla chips, crackers, vegetables, or fresh lime wedges.
Notes
Fresh, frozen, or canned corn all work well; drain canned corn thoroughly.
Assemble the dip ahead of time, refrigerate, and bake just before serving.
Add shredded chicken, black beans, or diced red bell pepper for tasty variations.
Increase the heat with extra jalapeños, cayenne, or hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or a 350°F (175°C) oven. Stir in a splash of crema, milk, or sour cream if needed to restore creaminess.
Freezing is not recommended because the dairy may separate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
