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Ultimate Mexican Street Corn Dip Recipe – Creamy, Cheesy & Irresistible!

mexican street corn dip
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This Hot Mexican Corn Dip brings the irresistible flavors of Mexican Street Corn into a creamy, cheesy dip that’s perfect for parties, game days, or snacking. Roasted corn adds a smoky depth, while cream cheese, sour cream, and Pepper Jack make it rich and indulgent. Serve it warm with tortilla chips for a crowd-pleasing appetizer!

Ingredients

Scale
  • 1 tbsp butter
  • 3 cups corn kernels (canned/drained, frozen, or fresh)
  • 12 oz cream cheese (1 ½ blocks, softened)
  • ⅓ cup mayonnaise
  • 1 cup sour cream
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • Juice from 1 lime
  • 1 ½ cups shredded Pepper Jack cheese (divided)
  • 4 oz can green chiles (drained slightly)
  • ¼ cup cilantro, finely chopped (+ extra for garnish)
  • 3 green onions, thinly sliced (reserve 1 tbsp for garnish)
  • ½ cup cotija cheese (for garnish, optional)
  • Hot sauce (optional, for extra heat)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish with nonstick spray.
  2. Char the corn:
    • Melt butter in a cast iron skillet over medium-high heat.
    • Add corn kernels and cook, stirring occasionally, until lightly charred (about 5-7 minutes). Set aside. (See notes for oven-roasting option.)
  3. Mix the dip:
    • In a large bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder, and chili powder until smooth.
    • Fold in charred corn, green chiles, 1 cup Pepper Jack cheese, green onions, and cilantro.
  4. Bake:
    • Spread mixture into the baking dish and top with remaining ½ cup Pepper Jack cheese.
    • Bake for 15-20 minutes until bubbly and golden. (Broil 1-2 minutes for extra browning if desired.)
  5. Garnish & serve:
    • Top with cotija cheese, cilantro, reserved green onions, and hot sauce (if using).
    • Serve hot with tortilla chips!

Notes

  • Char the corn well for the best smoky flavor—use a cast iron skillet if possible.
  • Softened cream cheese blends more smoothly—microwave for 10-15 seconds if needed.
  • Adjust the heat with extra chili powder or hot sauce if you like it spicy.
  • Make ahead by preparing the dip (without baking) and refrigerating for up to 24 hours before baking.

Nutrition

Find it online: https://recipes.gernarb.com/ultimate-mexican-street-corn-dip-recipe-creamy-cheesy-irresistible/