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Home » Recipes » Appetizers and Snacks » Hot Mexican Corn Dip

Hot Mexican Corn Dip

November 18, 2018 By Kristin Maxwell | 15 Comments

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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 is going to be your new party dip go-to. It’s got all the things a winning party appetizer should have! It’s got creamy cheeses, sweet roasted corn, spicy peppers and a hint of lime. Just add some tortilla chips for dipping and this gorgeous, tasty dip is ready to make her debut!

HOW TO MAKE MEXICAN CORN DIP

An overhead shot of Mexican Corn Dip.

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.

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 have a grill and 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 in the oven! 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!

HOW LONG CAN DIP SIT OUT?

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

HOW TO STORE LEFTOVER MEXICAN CORN DIP

If you have leftovers, this dip can be stored, tightly covered, in the refrigerator for 3-4 days.

Hot Mexican Corn Dip shot from above with a wooden spoon and tortilla chips.

For more delicious dips, try these:

  • Spicy Italian Sausage Dip
  • Cheddar Bacon Ranch Refried Bean Dip Recipe
  • Cheesy Hot Corn Dip
  • Jalapeno, Bacon & Corn Cheese Dip
  • Mexican Street Corn Salad
  • Buffalo Bacon Ranch Corn Dip

Tools Used in this Mexican Corn Dip Recipe:

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.

Mexican Corn Dip

5 from 1 vote
Print Pin Rate
Author: Kristin Maxwell

Ingredients

  • 2 15-ounce cans of sweet corn, drained
  • 12 ounces cream cheese softened
  • 1/3 cup mayonnaise
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 1/2 cups Pepper Jack cheese divided
  • 1 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

Instructions

  • Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
  • In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn 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 two batches, or just with half of the corn - your choice).
  • 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.

Mexican Corn Dip collage

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About 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. Read more about Kristin HERE.

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  1. Barbara says

    October 30, 2019 at 10:30 am

    Hi! At what temperature and length of time to roast the corn in the oven?

    THANK YOU!

    Reply
    • Kristin Maxwell says

      October 30, 2019 at 8:02 pm

      I googled it and found this recipe to try: https://www.thechunkychef.com/oven-roasted-corn-on-the-cob/

      Reply
  2. Debbie says

    September 6, 2019 at 1:15 pm

    Hi
    Can I put this in a crock pot?? Also can you find cotija cheese at Wal-Mart. I have never heard of this cheese

    Reply
    • Kristin says

      September 8, 2019 at 8:33 pm

      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

      Reply
  3. Taylor Quin says

    August 25, 2019 at 10:12 pm

    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!

    Reply
    • Kristin says

      August 31, 2019 at 10:52 am

      That sounds super interesting! I think it would be yummy as a topping!

      Reply
  4. Sharon says

    August 9, 2019 at 1:54 pm

    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

    Reply
    • Kristin says

      August 10, 2019 at 10:10 am

      Nice! Thanks for sharing your positive experience Sharon.

      Reply
  5. Sharon says

    August 9, 2019 at 1:52 pm

    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😊

    Reply
  6. Mitzi c Schafer says

    July 8, 2019 at 12:09 pm

    What is the serving size? Looks great!

    Reply
    • Kristin says

      July 10, 2019 at 9:36 am

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

      Reply
      • Mitzi c Schafer says

        July 10, 2019 at 9:41 am

        THANKS FOR THE QUICK RESPONSE!!

        Reply
  7. Lisa Krohn says

    June 27, 2019 at 6:51 am

    Delicious

    Reply
  8. Jenn Rehm says

    March 25, 2019 at 8:29 pm

    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!

    Reply
    • Kristin says

      March 28, 2019 at 5:44 pm

      You could prep the dip a day before and just pop it in the oven before guests arrive.

      Reply

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