Be warned. Our Mexican Street Corn Dip recipe is hard to walk away from! So make sure that you have a spot front and center when that chip bag opens because this savory cheesy dip topped with flavorful corn, fresh cilantro, and crumbly cojita cheese won’t last long.

Easy Mexican Street Corn Dip

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.

What You Will Need

• cream cheese – A mild, creamy cheese that adds a hearty base.
• sour cream – A tangy, tart taste that adds a lightness.
• mayo – What’s a creamy dip recipe without mayo? Whip up a batch of our homemade mayo for the best flavor.
• corn – Not only does corn provide a pop of color, but also the best texture and just a bit of juiciness in each bite. Feel free to use fresh or frozen.
• feta cheese – This cheese brings the best salty flavors.
• red onions – A little bit goes a long way to add some sharpness.
• cilantro – One of our favorite herbs to had a bit of summer to each bite.
• lime juice – A little citrus pairs perfectly with the creamy, sweet, and salty flavors.
• garlic – Our favorite way to add intense rich flavors.
• chili powder – A classic Tex-Mex seasoning.
• paprika – It’s rich smokey flavor makes this dish even more robust.
• kosher salt & ground black pepper – Adjust as needed during taste testing.
• mozzarella cheese – A perfectly melting cheese that will make each dip IG worthy.
• cojita cheese – A classic Mexican cheese that has a milky flavor.

In a medium mixing bowl combine the corn, feta, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt and pepper. Use a spoon or spatula to stir everything together.

Next, add about three quarters of your corn mixture to the cream cheese mixture in the baking dish and stir to combine. Then use a spatula to spread the mixture evenly in the baking dish.

Sprinkle mozzarella cheese over the top of the cream cheese and corn mixture, cover with tin foil, and bake for 20-25 minutes or until the cheese is melted and the corn is warmed through.

Lastly, remove the baking dish from the oven, remove the tin foil and spread the remaining corn mixture over the top. Return the baking dish back to the oven for another 5-10 minutes so that the cheese gets extra melty. Remove the dish from the oven, sprinkle with crumbled cojita cheese and extra cilantro and enjoy with your favorite chips.

We know from experience that this dip doesn’t last long, so get in there and grab a few generous scoops of cheesy deliciousness before its gone.

Serving Suggestions

While you could literally eat this dip right out of the pan with a spoon, the modes for consumption are endless. Serve it up with a simple bag of tortilla chips or get fancy and serve it on top of nachos. Save leftovers to use on our Mexican street corn salad, Mexican street corn burger, or on top of our tasty steak tacos. Get creative with this one and top it on anything that feels right.

Recipe FAQs

• storage – In the rare case that you have leftovers, they’ll keep for three days in an airtight container in the fridge.

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! 

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!