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Mexican Street Corn Dip Recipe

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3.9 from 30 reviews

This Mexican Street Corn Dip is a creamy, cheesy, and flavorful appetizer featuring charred corn, cream cheese, sour cream, and zesty spices. Baked until bubbly and topped with cotija cheese and fresh cilantro, it’s perfect for serving with tortilla chips at gatherings or game day parties.

  • Total Time: 35 minutes
  • Yield: Approximately 6-8 servings

Ingredients

Main Ingredients

  • 1 tablespoon butter
  • 3 cups corn kernels (2 cans drained, frozen or fresh)
  • 12 ounces cream cheese (1 ½ blocks, softened)
  • ⅓ cup mayonnaise
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 ½ cups shredded Pepper Jack cheese (divided)
  • 4 ounce can green chiles, drained slightly
  • ¼ cup cilantro leaves, finely chopped (plus some leaves for garnish)
  • 3 green onions, thinly sliced (1 tablespoon reserved for garnish)
  • ½ cup cotija cheese, for garnish (optional)
  • Hot sauce, a few dashes for heat (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees F and spray a 2-quart oval baking dish with nonstick cooking spray to prevent sticking.
  2. Char the Corn: In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the majority of the corn develops a charred appearance, usually a few minutes. Set the charred corn aside. You may need to do this in batches. If you don’t have a cast iron skillet, you can roast the corn in the oven as described in the notes.
  3. Mix the Base: In a large mixing bowl, combine softened cream cheese, mayonnaise, sour cream, lime juice, garlic powder, and chili powder. Mix well until smooth and creamy.
  4. Combine Ingredients: Gently fold the charred corn, drained green chiles, 1 cup of shredded Pepper Jack cheese, sliced green onions, and chopped cilantro into the creamy base mixture until well combined.
  5. Assemble and Bake: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of Pepper Jack cheese on top. Bake in the preheated oven for 15-20 minutes or until the dip is golden and bubbly. For a more golden, crispy top, place under the broiler for a few minutes, watching carefully to prevent burning.
  6. Garnish and Serve: Remove from the oven and garnish with reserved cilantro leaves, reserved green onions, extra corn kernels, and cotija cheese. Add a few dashes of hot sauce if desired. Serve hot with tortilla chips for dipping.

Notes

  • If you don’t have a cast iron skillet, you can roast the corn in the oven by preheating to 400 degrees F, spreading 3 cups of corn out on a baking sheet, tossing with a tablespoon of olive oil and a pinch of salt, then roasting for about 20 minutes until slightly charred. Timing may vary depending on whether the corn is frozen or fresh.
  • For extra heat, feel free to add your favorite hot sauce or fresh jalapeño slices.
  • This dip can be prepared a day ahead; simply assemble and refrigerate, then bake just before serving.
  • Use fresh corn when in season for the best flavor, but frozen or canned works well too.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mexican-street-corn-dip-recipe/