Go Back

Hot Mexican Street Corn Dip

Hot Mexican street corn dip with charred corn kernels, creamy cheese base, and a lightly browned top. Baked until hot and spreadable, then served warm with tortilla chips for a street-corner style appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels Fresh or frozen; char before mixing for best flavor.
Cream cheese
  • 8 oz cream cheese Soften to room temperature for easy mixing.
Cotija cheese
  • 0.5 cup cotija cheese Crumbled; substitute queso fresco if needed.
Mayonnaise
  • 0.25 cup mayonnaise
Sour cream
  • 0.25 cup sour cream
Jalapeños
  • 2 jalapeños Minced; remove seeds for less heat.
Fresh cilantro
  • 0.25 cup fresh cilantro Chopped; reserve a little for garnish.
Chili powder
  • 1 tsp chili powder
Cumin
  • 0.5 tsp cumin
Lime
  • 1 lime Juiced; add at the end for bright flavor.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.125 tsp black pepper To taste.
Tortilla chips
  • 1 tortilla chips For serving.

Equipment

  • 1 sheet pan

Method
 

Make the creamy dip
  1. In a bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth and fully blended, with no visible lumps. Fold in charred corn kernels, cotija cheese, minced jalapeños, and chopped cilantro so the mixture looks evenly speckled.
  2. Sprinkle in chili powder and cumin, then season with lime juice, salt, and black pepper. Stir until the dip tastes balanced—creamy, tangy, and lightly smoky, with a warm color from the spices.
Bake and serve
  1. Transfer the mixture to a baking dish and spread into an even layer, leaving small ridges so the surface can lightly brown. Bake at 375°F for 12-15 minutes until heated through and the top is lightly browned, with edges bubbling.
  2. Remove from the oven and rest for 3 minutes so it thickens slightly, then garnish with extra cilantro. Serve warm with tortilla chips for scooping, with steam visible for best texture.

Notes

Pro tip: Char the corn first (hot skillet or broiler) so the dip has smoky, street-corn flavor even though it’s baked briefly. Refrigerate leftovers in a covered container up to 3 days; reheat in a 325°F oven until warmed through. Freezing isn’t recommended because the dairy can separate after thawing. For a dairy-light swap, use reduced-fat cream cheese and sour cream (cotija is still key for that salty, crumbly finish).