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Hot Mexican Corn Dip has all the flavors of Mexican Street Corn in a deliciously dippable format. It’s creamy and cheesy with sweet pops of roasted corn and just a touch of heat.

Dipping a tortilla chip into Mexican Corn Dip.

Mexican Corn Dip tastes like the classic Elote you get at farmer’s markets and street fairs. The corn can be roasted either in the oven or on the stovetop, but in the summer months I like to actually grill it outside. You can customize the heat level, too.

Add this creamy Mexican Street Corn dip to your appetizer spread for game days and parties. Be sure to try some of our other favorite dips like Spicy Italian Sausage Dip and Chicken Crack Dip.

Mexican Corn Dip Ingredients

This Mexican Corn Dip Recipe is going to be your new party dip go-to. It’s got all the things a winning party appetizer should have:

  • Corn – You need 3 cups of corn, and can use fresh, frozen, or canned. Char it on the stovetop or in the oven to get that fresh roasted taste.
  • Creamy cheeses – Cream cheese, pepper jack, and Cotija cheese.
  • Sweet roasted corn – Easy to make on the stovetop or in the oven.
  • Spicy peppers – I used canned green chiles but you could use canned or even fresh jalapenos for more heat.
  • Hint of lime – For a burst of acid and freshness to help cut through all the creaminess.

Just add some tortilla chips for dipping and this gorgeous, tasty dip is ready to make her debut!

How to Make Mexican Corn Dip

Get a detailed list of ingredients & instructions in the recipe card below.

  • Mix all of the ingredients together. Start with a base of cream cheese, sour cream, and a touch of mayonnaise. Chili powder and garlic add flavor while the pepper jack cheese and diced green chiles add a slight kick of heat. Lime juice rounds out this delicious flavor profile.
  • Pour the cream cheese mixture into a baking dish and bake at 350℉ for about 20 minutes or until the cheese is melted and the dip is bubbly.
  • Top with Cotija cheese and more roasted corn, chopped fresh cilantro, and green onions and serve with crispy tortilla chips.
An overhead shot of Mexican Corn Dip.

How to Roast the Corn

This recipe uses roasted corn as the base. You can cook it in a hot skillet on the stovetop, roast it in the oven, or grill it on an outside grill. To save time, I prefer roasting indoors because I can make it year round using frozen or canned corn.

If you want to use fresh corn off the cob, cook according to my tips and instructions on How to Cook Corn on the Cob, and grill it.

Stovetop Roasted Corn: melt butter in a large skillet, preferably cast iron. Drain the canned corn really well and add it to the skillet. Let it sit for a couple of minutes, until it starts to develop a nice char. Give a stir and let it sit again. Repeat until most of the corn kernels are charred.

Oven Roasted Corn: Preheat the oven to 400 degrees F and spread 3 cups of corn out on a baking sheet. Toss with a tablespoon of olive oil and sprinkle with a little salt. Roast in the oven for about 20 minutes. Depending on whether the corn is frozen or thawed it could take a little more or a little less time.

roasted corn kernels on a foil lined baking sheet

How Long Can Dip Sit Out?

It is recommended that you do not leave any dairy-based dip sitting out for more than two hours. After two hours you’ll want to either heat it again or put it away in the fridge.


Spicy – Add red pepper flakes, cayenne pepper, diced jalapeno, or a few dashes of hot sauce.

Cheese – Feel free to use a combination of cheeses. Sometimes I like to add some queso fresco of regular Monterey Jack cheese.

Storage and Reheating

Make Ahead: You can also make this dip ahead of time. Mix the ingredients together then cover and keep in the fridge for up to 24 hours before baking.

Storage: If you have leftovers, this dip can be stored, tightly covered, in the refrigerator for 3-4 days. Freezing is not recommended.

Reheating: Reheat in the oven, covered, at 350 degrees for 10-15 minutes. Or microwave a small portion for 45-60 seconds.

Ceramic baking dish, cheesy mexican corn dip, green onions, wooden spoon, tortilla chips, wood plate

More Delicious Dips To Try

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
mexican street corn dip, a hand holding a tortilla chip, roasted corn, cotija cheese and cilantro on top. image for social media

Mexican Corn Dip

4.70 from 52 votes
Hot Mexican Corn Dip has the flavors of Mexican Street Corn in a creamy, cheesy dip made with roasted corn. Grab the tortilla and get dipping!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Appetizer
Cuisine American, Mexican
Servings 8 servings
Calories 423kcal


  • 3 cups corn kernels 2 cans (drained), frozen or fresh
  • 12 ounces cream cheese 1 ½ blocks, softened
  • 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 (parsley is fine)
  • 3 green onions thinly sliced (1 tablespoon reserved for garnish)
  • ½ cup cotija cheese for garnish if desired
  • Hot sauce a few dashes for heat if desired


  • Preheat oven to 350 degrees F. Spray a 2-quart oval baking dish with nonstick cooking spray.
  • In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add corn kernels and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. You may need to do this in batches. If you don't have a cast iron skillet, I suggest roasting the corn in the oven – drizzle with a tablespoon of olive oil and roast for 15-20 in a 400 degree oven. (*reserve a couple tablespoons of roasted corn to garnish the finished dish).
  • In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
  • Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
  • Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.


This recipe makes about 8 servings. 


Calories: 423kcalCarbohydrates: 15gProtein: 11gFat: 36gSaturated Fat: 18gTrans Fat: 1gCholesterol: 93mgSodium: 613mgPotassium: 247mgFiber: 2gSugar: 5gVitamin A: 1157IUVitamin C: 7mgCalcium: 290mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Your hot corn dip and Mexican corn dip are better than 10’s. I could eat by spoonful’s. Your on top again with your creations Kristin. Can’t wait to try at camp ground.

  2. Your hot corn dip and Mexican corn dip are better than 10’s. I could eat by spoonfuls. Your on top again with your creations Kristen.

  3. Anyone know how this dip works out cooked ahead and reheated in a microwave? I want to bring it to an office party with only a microwave available for reheating.

    1. Hi Laura, as long as you bake in a microwave safe pan, you should be able to reheat it. Keep in mind it may not be as creamy as the first time. Another idea would be to prepare the dip as directed and not bake it. Just microwave it at your party. I can’t guarantee the results either way, although I do think that either would work.

  4. Hi…wondering if you could suggest the quantities for doubling recipe and possibly settings for making it in a crockpot?

    1. You could easily double the recipe and bake it in a 13×9 pan. I think the recipe would work well in the crockpot too.

    1. I usually just buy the block of Pepper Jack and shred it myself with a cheese grater. If you don’t have one, you could use regular Jack cheese – it just won’t be as spicy.

  5. This was amazing! Easy and definitely a hit! I might add jalapenos next time to give it a bit more of a bite. My crew enjoys things with a little heat!

  6. Always gets rave reviews …. super yummy and quick to put together. Thanks for sharing!

    1. Yes it would work in the crockpot. Probably 2 hours on low should do it. I haven’t personally tried this so I can’t vouch for he time it would take to get it heated through. Yes you should be able to find Cotija cheese at Walmart. If you can’t you can leave it off

    2. I found the cotija on the very top shelf at Walmart. I remember that well because I am short and always had to have someone passing by reach it down for me. 🙂

  7. Reading this recipe makes my mouth start watering and as good as it sounds as a dip I was wondering if you (Kristin) or any of the fans here have tried this as a topping. I just started imagining it on top of a grilled burrito, or on a street taco, or nachos. I plan on trying this as soon as I go to the store!

  8. Made it for a pampered chef party, it was a show stopper✨✨ everyone wanted the recipe! I sent them your link! I’m making it again tonight for another party!! Thank you? btw, I add just a little more of each item and used a 13×9 tray. I baked it almost double time with 5 mins under broiler

  9. Made it for a pampered chef party, it was a show stopper✨✨ everyone wanted the recipe! I sent them your link! I’m making it again tonight for another party!! Thank you?

    1. As an appetizer, it depends on how many other appetizers you are serving. It will serve at least 6, and as many as 10.

  10. Any suggestions on how to make the corn dip ahead of time? Would like to make for a party and don’t want to be stuck cooking when guests are here. Looks delicious!