Quick Look at this Easy Mexican Street Corn Dip
- Ready In: 2 hours
- Serves: 12
- Equipment: small crock pot
- Cooking Method: crock pot and oven method included in Notes
- Main Ingredients: corn, cream cheese, mayo, sour cream, cilantro, spices, mozzarella cheese, and cotija cheese.
- Dietary Info: gluten-free and vegetarian
- Flavor Profile: all the fresh flavor of my Mexican street corn salad, but turned into a cheesy chip dip!
- Serving Suggestions: tortilla chips, Fritos scoops, or firm, fresh veggies (i.e. bell peppers, cucumbers, or celery).
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Why You’ll Devour This Corn Dip
- Mexican street corn flavors → hello cilantro, lime juice, garlic, chili powder!
- Dump, set-it-and-forget-it – everything (but the cheese) goes in and heats until hot.
- Super easy, chip dip – sits on warm as your guests scoop away!
- Prep ahead tips included!
- The perfect appetizer for game day, 4th of July, any get-together.
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 use plain Greek yogurt for a lighter dip.
- Corn Kernels – highly recommend making grilled sweet corn and cutting the kernels off the cobs, but canned corn or thawed, frozen corn can also be used.
- Cotija Cheese – love the flavor of this traditional Mexican cheese on top, but it can be omitted or swapped out for more feta cheese, if you can’t find it.
How To Make Easy Street Corn Dip With Cream Cheese
Step 1 – Put everything in a crock pot (except the mozzarella and cotija cheeses).
Step 2 – Mix to fully combine, cover, and cook on LOW for 1.5 hours.
Prep Ahead Tips
Option to stop after the corn mixture is combined in the crock pot, cover, and keep in the fridge until ready to heat. Perfect for prepping the night before a party! Note: the cook time will take longer if it comes right out of the fridge.
Step 3 – Add mozzarella cheese on top, cover, and warm for 15 minutes.
Step 4 – Garnish and keep on warm to serve.
Best Ways To Serve Street Corn Dip
Once the cheese is melted, add a sprinkling of cotija cheese, fresh cilantro, and a squeeze of fresh lime juice for some added color and flavor. Then set out a variety of tortilla chips, Fritos scoops, and/or some fresh veggies to scoop up this cheesy chip dip!
Oven Baked Street Corn Dip
- Preheat oven to 350 degrees F.
- In a large bowl, add the corn, feta, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt and pepper; mix to combine. Reserve 1/4 of this corn mixture for later. Add the cream cheese, mayo, and sour cream to the large bowl and mix again.
- Spread evenly in a baking dish (8×8 or 9×9) and cover with mozzarella cheese. Cover with foil and bake for 20-25 minutes. Remove foil, add the reserved corn mixture on top, and return to the oven, uncovered for 5-10 minutes.
Street Corn Dip FAQs
Yes, mix together the corn mixture and place in an airtight container in the fridge. When ready to heat, transfer the mixture to the slow cooker and spread in an even layer. It will require a longer cook time, since it is cold. Add mozzarella cheese right before serving.
Yes, make sure the canned corn is drained before adding and if you plan to use frozen corn, be sure to thaw it first.
This is not recommended due to the creamy ingredients.
Other Mexican Street Corn Recipes You Might Like
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Ingredients
- 4 cups grilled sweet corn kernels, approx. 6 ears, cut off the cobs (sub canned corn)
- 4 ounces plain cream cheese, softened
- ½ cup mayo
- ¼ cup sour cream
- ¼ cup feta cheese, crumbled
- ¼ cup red onions, diced
- 2 tablespoons cilantro, chopped (extra for garnish)
- 2 tablespoons lime juice
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup mozzarella cheese, shredded
- ⅓ cup cotija cheese, crumbled
Serving Suggestion:
- tortilla chips
Instructions
- Combine: In the slow cooker, add 4 cups grilled sweet corn kernels, 4 ounces plain cream cheese (softened), ½ cup mayo, ¼ cup sour cream, ¼ cup feta cheese, ¼ cup red onions, 2 tablespoons cilantro, 2 tablespoons lime juice, 1 tablespoon garlic, 1 teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Mix to fully combine and then spread in an even layer.
- Cook: Cover and cook on the LOW setting for 1 ½ hours to get hot.
- Add Cheese: Sprinkle 1 cup mozzarella cheese on top, cover again, and turn to the WARM setting. It should be melted after about 15 minutes.
- Serve: Leave the slow cooker on the warm setting to serve and feel free to sprinkle with ⅓ cup cotija cheese, extra cilantro (or extra squeeze of lime juice). Enjoy with your favorite tortilla 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 thawed, frozen corn.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or warm in the microwave.
- Oven Method: to bake this dip in the oven, preheat the oven to 350 degrees F. Put the corn, feta, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt and pepper in a large bowl and mix to combine. Reserve 1/4 of this corn mixture for later. Add the cream cheese, mayo, and sour cream to the bowl and mix again. Spread evenly in a baking dish (8×8 or 9×9) and cover with mozzarella cheese. Cover with foil and bake for 20-25 minutes. Remove foil, add the reserved corn mixture on top, and return to the oven, uncovered for 5-10 minutes.
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!!