This Mexican Street Corn Dip is creamy, cheesy, and packed with flavor from toasted corn, pepper jack cheese, green chiles, lime, cilantro, and just the right amount of spice. It’s served hot and bubbly with tortilla chips for an easy appetizer that’s perfect for parties, game days, cookouts, or any time you’re craving Mexican-inspired flavors.
The corn is first toasted in butter to give it extra flavor before being combined with cream cheese, sour cream, mayo, lime juice, and seasonings. Green chiles, fresh cilantro, green onions, and pepper jack cheese are mixed in before everything is baked until warm and melty.
A quick broil at the end gives the cheese on top a beautiful golden finish!
Why You’ll Love This Mexican Street Corn Dip
- Creamy and cheesy: Cream cheese, sour cream, mayo, and pepper jack make this dip extra creamy.
- Toasted corn: Cooking the corn in butter before assembling the dip adds another layer of flavor.
- Easy appetizer: Everything comes together in one skillet before being transferred to the baking dish.
- Perfect for entertaining: Serve it hot with a big bowl of tortilla chips for an easy party appetizer.
- Plenty of flavor: Lime, cilantro, green chiles, chili powder, and pepper jack give every bite a little kick.
Hot Mexican Street Corn Dip
Ingredients
- 2 tbsp salted butter
- 2 (15.25-ounce) cans whole kernel corn, drained well
- 12 ounces cream cheese, cubed
- 1/3 cup mayonnaise
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tbsp lime juice
- 1 1/2 cups shredded pepper jack cheese, divided
- 1 (4-ounce) can diced green chiles, lightly drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Additional cilantro and green onions, for garnish
- Lime wedges, optional
- Tortilla chips, for serving
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish or 9.5-inch pie dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat.
- Add the drained corn and cook for approximately 10 minutes, stirring often, until the corn begins to develop golden, toasted spots.
- Reduce the heat to low. Add the cream cheese, mayonnaise, sour cream, lime juice, garlic powder, and chili powder.
- Stir until the cream cheese has melted and the mixture is smooth and well combined.
- Turn off the heat. Stir in the green chiles, 1 cup pepper jack cheese, sliced green onions, and chopped cilantro.
- Mix until everything is evenly distributed throughout the dip.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup pepper jack cheese over the top.
- Bake uncovered at 350°F for 15–20 minutes, or until the dip is hot and bubbly and the cheese has melted.
- Broil for an additional 1–3 minutes, or until the cheese is lightly golden. Watch carefully to prevent burning.
- Remove the dip from the oven and garnish with additional chopped cilantro and sliced green onions.
- Add a few lime wedges for serving, if desired.Serve warm with plenty of tortilla chips for dipping.
Tips for the Best Mexican Street Corn Dip
Drain the corn well. Removing as much excess liquid as possible helps the corn toast instead of steaming in the skillet.
Give the corn time to toast. Those lightly browned pieces of corn add great flavor, so let the corn cook for the full 10 minutes and stir it regularly.
Cube the cream cheese. Cutting the cream cheese into smaller pieces helps it melt more quickly and evenly into the dip.
Shred your own cheese if possible. Freshly shredded pepper jack melts especially well and gives the dip a smooth, cheesy texture.
Watch carefully while broiling. You only need a couple of minutes to get a beautiful golden top.
Adjust the heat. Pepper jack, green chiles, and chili powder give this dip some flavor and mild heat without making it overwhelmingly spicy. You can easily adjust the chili powder to your preference.
Can I Use Frozen Corn?
Yes. You can substitute frozen corn for the canned corn.
Thaw it first and pat it dry before adding it to the skillet. Removing excess moisture is important if you want the corn to develop those toasted spots.
Can I Use Fresh Corn?
Absolutely. Fresh corn would be delicious in this dip, especially during the summer when sweet corn is in season.
Cut the kernels from the cob and toast them in the butter just as you would the canned corn.
Is Mexican Street Corn Dip Spicy?
This dip has a little heat from the pepper jack cheese, green chiles, and chili powder, but it isn’t intended to be extremely spicy.
For a milder version, you can substitute Monterey Jack cheese for some or all of the pepper jack.
If you like more heat, add a little extra chili powder or diced jalapeño.
Can I Make Mexican Street Corn Dip Ahead of Time?
Yes! You can assemble the dip ahead of time, cover it tightly, and refrigerate it until you’re ready to bake.
If you’re baking it directly from the refrigerator, it may need a few additional minutes in the oven to become completely hot and bubbly.
Wait to add the fresh cilantro and green onion garnish until just before serving.
How to Store Leftovers
Allow leftover dip to cool before transferring it to an airtight container or covering the baking dish.
Store it in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or warm a larger amount in the oven until heated through.
What to Serve with Mexican Street Corn Dip
Tortilla chips are my favorite way to serve this dip. Choose a sturdy chip that can hold plenty of the creamy corn mixture without breaking.
You could also serve it with:
- Corn chips
- Pita chips
- Crackers
- Bell pepper slices
- Celery
- Mini sweet peppers
For serving at a party, garnish the dip right before putting it out with fresh cilantro, green onions, and a few lime wedges.