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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.
Mexican Corn Dip is going to be your new party dip go-to. It’s got all the things a winning party appetizer should have:
Just add some tortilla chips for dipping and this gorgeous, tasty dip is ready to make her debut!
This Mexican Corn Dip is super easy to make, starting with a base of cream cheese, sour cream and a touch of mayo. 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 it in a dish and bake at 350, top with Cotija cheese and more roasted corn, chopped cilantro and green onions and serve with crispy tortilla chips.
The corn really gets to shine in this dip! The recipe calls for two cans of corn, but you could use 3 cups of fresh or frozen that have been cooked. The fun part is when you roast the corn on your stovetop! Now if you want to get really fancy with it you could roast corn cobs on your outdoor grill, but for simplicity we’re just roasting in a cast iron skillet. Don’t have a cast iron skillet? Pour the corn onto a sheet pan and roast it in the oven! Both options are detailed below. Either way you’re going to love the sweet and slightly smoky flavor you get from the charred corn. It takes this Mexican Corn Dip up about 27 notches!
You can use frozen or canned corn for Mexican Corn Dip. If you want to use fresh off the cob, cook according to my tip 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 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. The goal is to get most of the corn kernels 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.
It is recommended that you do not leave any dairy based dip sitting out more than two hours. After two hours you’ll want to either heat it again or put it away in the fridge.
If you have leftovers, this dip can be stored, tightly covered, in the refrigerator for 3-4 days. Freezing is not recommended.
You can also make this street corn dip ahead of time. Mix the ingredients together then cover and keep in the fridge for up to 24 hours before baking.
Cast Iron Skillet – With a multitude of uses, a cast iron skillet is a great addition to your kitchen. It bakes and cooks evenly and requires minimal effort for upkeep. It also lasts forever!
Petite Oval Baking Dish – the perfect size for dips. An 8-inch square works as well, but I prefer this shape with no deep corners.