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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 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.
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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.
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.
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.
More Delicious Dips To Try
- Cheddar Bacon Ranch Refried Bean Dip Recipe
- Cheesy Hot Corn Dip
- Mexican Street Corn Salad
- Buffalo Bacon Ranch Corn Dip
- Loaded Cream Cheese Dip
- Creamy Southwest Dip
Mexican Corn Dip
- 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 (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.