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! 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
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.
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
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.
Have everything but the lime juice, do have lemon? Would it work?
You could swap for lemon; flavor would be a little different but still good.
How many servings is this?
Roughly 6-8 servings.
Why canned corn & not frozen. Can you use frozen?
Personal preference. You can use frozen, just make sure to thaw it first and drain any liquid.
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!
Thank you Amy!
This is a great recipe!
Thank you Bonnie!
Always gets rave reviews …. super yummy and quick to put together. Thanks for sharing!
Your so welcome Bonnie! Thanks for stopping by.
Hi! At what temperature and length of time to roast the corn in the oven?
THANK YOU!
I googled it and found this recipe to try: https://www.thechunkychef.com/oven-roasted-corn-on-the-cob/
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
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
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!
That sounds super interesting! I think it would be yummy as a topping!
This was amazing! It was a hit at a get together I had last night. Definitely recommend making it
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
Nice! Thanks for sharing your positive experience Sharon.
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😊
What is the serving size? Looks great!
As an appetizer, it depends on how many other appetizers you are serving. It will serve at least 6, and as many as 10.
THANKS FOR THE QUICK RESPONSE!!
Delicious
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!
You could prep the dip a day before and just pop it in the oven before guests arrive.