Baked Mexican street corn dip is made with sweet corn, cream cheese, sour cream, lime, jalapeños, and plenty of cheese, then baked until hot, bubbly, and perfect for scooping with tortilla chips.
From the recipe collection of Tara Ippolito
This baked Mexican street corn dip is such a good appetizer to make for parties, barbecues, game days, or any time you need an easy crowd pleasing snack. It has all the flavors you love about Mexican street corn combined into one hot, cheesy and delicious dip.
The corn is lightly browned in a skillet first to bring out its sweetness, then mixed with a creamy, flavorful base and plenty of cheese. Once it comes out of the oven, add a little extra Cotija cheese and a sprinkle of Tajín for the perfect finishing touch.
Why You’ll Love This Recipe
- Easy to Make – This dip comes together quickly using simple ingredients.
- Perfect for Parties – It is a warm, cheesy appetizer that everyone will want to scoop into.
- Full of Flavor – Lime, jalapeños, seasonings, and Cotija cheese give every bite a delicious Mexican street corn-inspired flavor.
- Easy to Customize – Adjust the spice level or add a few extras to make it your own.
Ingredients
Here is everything you’ll need to make this delicious dip. You can find the full recipe along with measurements and instructions on the recipe card below.
- Frozen Corn – The sweet and slightly crisp base of the dip. Browning it in the skillet adds even more flavor.
- Butter – Helps the corn cook and develop a lightly roasted flavor.
- Cream Cheese – Gives the dip its rich, creamy texture.
- Sour Cream – Adds a little tanginess and makes the dip smooth and scoopable.
- Mayonnaise – Adds richness and helps recreate the creamy flavor of traditional Mexican street corn.
- Lime Juice – Brightens up the dip and balances the creamy ingredients.
- Chili Powder, Garlic Powder, and Smoked Paprika – Add warmth, smokiness, and plenty of flavor.
- Jalapeño – Gives the dip a mild kick. Remove the seeds and ribs for less heat.
- Monterey Jack Cheese – Melts beautifully and makes the dip extra cheesy.
- Cotija Cheese – Adds a salty, crumbly finish that gives the dip its signature Mexican street corn flavor.
- Parsley or Cilantro – Add freshness and a little pop of color.
- Tajin- Adds a bright, citrus flavor.
What Kind Of Corn Should I Use?
Frozen corn is the best option for this recipe because it is easy to use, holds its texture well, and browns nicely in the skillet.
Fresh corn is also a great option during the summer months. Cut the kernels from about 5 to 6 ears of corn before adding them to the skillet.
Canned corn can be used in a pinch, but be sure to drain it very well and pat it dry. It tends to be softer and may not brown as easily.
How To Make It
Here is how to make this amazing appetizer. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 375°F
- Melt the butter in a large skillet over medium-high heat. Add the corn and cook for about 6 to 8 minutes, stirring occasionally, until it begins to lightly brown. Lightly season with salt and pepper.
- Reduce the heat to low and add the softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and diced jalapeño and parsley. Stir everything together until the cream cheese is melted and the ingredients are evenly combined. Stir in 1 cup of the Colby jack cheese.
- Transfer the dip to a lightly greased 9 x 9" baking dish and sprinkle the remaining Monterey Jack cheese evenly over the top. Bake uncovered for about 15 to 20 minutes, or until the dip is hot and bubbly. Sprinkle Cotija cheese over the top and garnish with parsley and Tajín.
Pro Tips
- Pat the thawed corn dry before adding it to the skillet. Removing extra moisture will help it brown instead of steam.
- Let the cream cheese soften at room temperature before using it so that it melts smoothly into the dip.
- Remove the seeds and ribs from the jalapeño for a milder dip, or leave some in for extra heat.
- Broil the dip for 1 to 2 minutes after baking if you want the cheese on top to get lightly golden and bubbly.
Variations
- Make It Spicier – Use pepper Jack cheese instead of Monterey Jack or add a few dashes of hot sauce.
- Add Bacon – Stir in crispy chopped bacon before baking for an extra savory version.
- Add Chicken – Mix in shredded rotisserie chicken to make the dip a little heartier.
- Use Green Chiles – Stir in a small can of drained diced green chiles for even more flavor.
- Make It Extra Cheesy – Add a little shredded cheddar cheese along with the Monterey Jack.
- Use Fresh Corn – During the summer, cut fresh kernels directly from the cob for an even fresher flavor.
What to Serve This With
This dip is perfect served warm with tortilla chips, but there are plenty of other good options, too, like corn chips, pita chips, crackers, toasted baguette slices, mini bell peppers, celery sticks, carrot sticks and pretzel crisps.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dip in a baking dish at 350°F until warmed through.
You can also microwave individual portions in short intervals, stirring occasionally, until hot.
If the dip becomes a little thick after refrigerating, stir in a spoonful of sour cream before reheating.
Baked Street Corn Dip Recipe
Equipment
- 9 x 9" Baking Dish
Ingredients
- 20 Oz Frozen Corn, thawed and patted dry
- 1 Tbs Butter
- 8 Oz Cream Cheese, soft
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- 1 Tbs Fresh Lime Juice
- 1 teaspoon Chili Powder
- ½ Tsp Garlic Powder
- ½ Tsp Paprika
- Salt and Pepper to taste
- 1 Small Jalapeno, chopped
- 1.5 Cups Colby Jack Cheese, hand shredded & divided
- ¼ Cup Cojita Cheese, crumbled
- ¼ Cup Parsley or Cilantro, chopped
- ½ teaspoon Tajin
Instructions
- Preheat the oven to 375°F
- Melt the butter in a large skillet over medium-high heat. Add the corn and cook for about 6 to 8 minutes, stirring occasionally, until it begins to lightly brown. Lightly season with salt and pepper.
- Reduce the heat to low and add the softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and diced jalapeño and parsely. Stir everything together until the cream cheese is melted and the ingredients are evenly combined. Stir in 1 cup of the colby jack cheese.
- Transfer the dip to a lightly greased 9 x 9" baking dish and sprinkle the remaining Colby Jack cheese evenly over the top. Bake uncovered for about 15 to 20 minutes, or until the dip is hot and bubbly. Sprinkle Cotija cheese over the top and garnish with parsley and Tajín.
Video
Other Easy Tex Mex Appetizers
If you like super easy to make Tex Mex appetizers like this one, you have to try these Cheesy Taco Cups, 3 Ingredient Chili Dip and Layered Bean Dip.
Ellen says
You had in your recipe, Colby Jack, not Monterey Jack, so you must’ve meant Colby and you didn’t mention anything in the recipe about tajin until the end lucky I had tajin