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Who doesn’t love a warm, gooey dip recipe that uses four, yes four, cheese varieties, classic Mexican spices, and plump juicy corn? Nobody, that’s who. Whip up this super simple dip recipe as an appetizer, a game day snack, or just because you’ll love it. Serve it over chips to make Mexican street corn nachos if you want to go the extra mile to wow your guests.
Looking for More Mexican Street Corn Flavors?
Then you definitely need to try our Mexican Street Corn Pasta Salad or make some Street Corn Steak Rice Bowls!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- sour cream – option to sub out for a plain Greek yogurt to lighten things up.
- corn kernels – highly recommend making some grilled corn, but any variety of corn will work here.
- cotija cheese – love the flavor of this traditional Mexican cheese on top, but it can be omitted if you want.
How To Make Mexican Street Corn Dip
Begin by mixing together the soft cream cheese, mayo, and sour cream in a small baking dish.
In a mixing bowl combine the corn mixture.
Add about three quarters of the corn mixture to the cream cheese mixture in the baking dish and stir to combine. Spread in an even layer.
Add the mozzarella cheese over the top, cover with aluminum foil, and bake in the oven.
Remove the foil and add the remaining corn mixture over the top. Bake, uncovered, for another 5 minutes. Sprinkle with crumbled cojita cheese and extra cilantro and enjoy with your favorite chips.
Recipe FAQs and Tips
- How to grill the corn? Simply remove the husk and silks from each ear of corn. Rub them down with olive oil and cook over direct heat on the grill grates for 10-15 minutes. Rotate a few times during the cooking process. No need to parboil the corn before grilling.
- Can I make this dip ahead of time? Absolutely! Assemble the dip, cover with foil, and instead of baking place it in the fridge until you are ready. It would be best to set it out on the counter to be closer to room temperature before baking or just bake for a little longer until warmed through and the cheese is melted.
Other Mexican Street Corn Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Mexican Street Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Mexican-Inspired
Description
A delicious and easy Mexican Street Corn Dip recipe that is sure to be a huge hit! Perfect for your next get-together!
Ingredients
- 4 oz plain cream cheese, softened
- 1/2 cup mayo
- 1/4 cup sour cream
- 4 cups grilled sweet corn (approx. 6 ears), cut off the cobs
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onions, diced
- 2 tablespoons cilantro, chopped (extra for garnish)
- 2 tablespoons lime juice
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup (or more) mozzarella cheese, shredded
- 1/3 cup cotija cheese, crumbled
Instructions
- Prep: Preheat oven to 350 degrees F.
- Make Cream Cheese Mixture: Put cream cheese, 1/2 cup mayo, and 1/4 cup sour cream in the bottom of a small baking dish; stir to combine. Set aside.
- Corn Mixture: In a large bowl combine cooked corn, 1/4 cup feta, 1/4 cup diced onions, 2 tablespoons cilantro, 2 tablespoons lime juice, 1 tablespoon garlic, 1 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir to combine.
- Combine: Add about 3/4 of the corn mixture to the baking dish and stir to combine with the cream cheese mixture. Spread out evenly in the pan. Sprinkle mozzarella cheese over top and then cover the pan with foil.
- Bake: Move to the preheated oven to bake 20-25 minutes or until cheese is melted and the corn mixture is warmed through. Remove foil and spread the remaining corn mixture over top. Return to the oven an additional 5-10 minutes.
- Serve: Sprinkle with crumbled cotija cheese and extra cilantro (or extra squeeze of lime juice) and enjoy with your favorite chips!
Notes
- Sour Cream: option to sub with plain Greek yogurt.
- Corn: love the flavor of grilled sweet corn and cutting the kernels off the cob, but feel free to use canned corn or warm-up some frozen corn.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Return to the oven to reheat or warm in the microwave.
Nutrition
- Serving Size:
- Calories: 175
- Sugar: 3.8 g
- Sodium: 269.1 mg
- Fat: 12.3 g
- Carbohydrates: 11.3 g
- Protein: 6.7 g
- Cholesterol: 20.5 mg
Shar says
Thank you for this delicious recipe. This creamy comfort food dish was a big hit at our house.
Erin says
That is awesome to hear, Shar!!