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.
A Winning Party 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:
- 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
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!
How to roast corn for street corn dip
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.
How long can dip sit out?
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.
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. 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.
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
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
- 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.