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Mexican Street Corn Dip Recipe

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★★★★★

4.8 from 71 reviews

A creamy, spicy, and cheesy Mexican Street Corn Dip that combines the flavors of roasted corn, creamy cheeses, fresh jalapeno, and lime juice for a delicious appetizer that’s perfect for parties, game days, or casual gatherings. This baked dip offers a flavorful twist on the classic Mexican street corn, with options to customize spice levels and protein add-ins.

Ingredients

Scale

Dairy & Cream Base

  • 16 oz. low-fat cream cheese (2 bricks), room temperature
  • ½ cup sour cream (Greek yogurt or mayo also work)
  • 2 cups freshly shredded pepper jack cheese, divided (or Mexican blend cheese for milder flavor)
  • 4 oz. low-fat feta cheese or Cotija cheese, crumbled

Vegetables & Flavorings

  • 2 cloves garlic, minced
  • 2 tbsp hot sauce (Frank’s RedHot used, or taco sauce for milder flavor)
  • 2 tbsp fresh lime juice (from 1 lime)
  • 30 oz. canned corn, fully drained and rinsed (2 cans) – fresh or defrosted frozen corn also works
  • 1 jalapeno pepper, chopped (leave seeds in for extra spice, or remove seeds for milder flavor)
  • 2 tbsp chopped red onion
  • ½ cup chopped fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray to prepare it for the dip.
  2. Blend Cream Base: In a high-powered blender or mixer, combine the room temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is fully combined and smooth.
  3. Mix Ingredients: Transfer the cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeno, chopped red onion, and chopped cilantro. Stir everything thoroughly to evenly distribute all the ingredients.
  4. Assemble the Dip: Pour the combined mixture into the prepared baking dish. Optionally, sprinkle extra shredded cheese on top to add more cheesiness and create a bubbly crust when baked.
  5. Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, hot, and bubbly. The dip should be heated thoroughly.
  6. Garnish and Serve: Remove from the oven and garnish with additional fresh cilantro, crumbled feta, and a drizzle of hot sauce if desired. Serve warm with chips, tortillas, or fresh veggies for dipping.

Notes

  • This dip can be made in a slow cooker by placing all ingredients directly in the Crock Pot; cook on low for 4 hours or high for 2 hours.
  • You can use full-fat cream cheese, sour cream, and feta if preferred for a richer dip.
  • For enhanced flavor, grill, sear, or char the corn before adding it to the dip.
  • To bulk up the dip, mix in shredded cooked chicken or chorizo. Make sure any meat added is fully cooked before mixing.
  • Adjust the spice level by removing jalapeno seeds or choosing milder sauces if desired.

Keywords: Mexican street corn dip, cheesy corn dip, baked corn dip, party dip, appetizer, spicy dip, jalapeno dip, creamy dip

Find it online: https://bakedbylisa.com/mexican-street-corn-dip-recipe/