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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels folded into a creamy cream-cheese base, then baked until bubbling at the edges. Finished with cotija cheese crumbles and fresh cilantro for a bright, savory party dip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 3 cup corn kernels Fresh or frozen; pat thawed frozen corn dry so it char-sautés instead of steams.
cream cheese
  • 6 oz cream cheese Soften before mixing for a smooth, lump-free base.
mayonnaise
  • 0.5 cup mayonnaise
cotija cheese
  • 0.5 cup cotija cheese Crumbled; reserve some for topping after baking.
fresh cilantro
  • 0.25 cup fresh cilantro Chopped; reserve a portion for garnish.
garlic
  • 2 garlic Minced.
lime
  • 1 lime Juiced.
chili powder
  • 0.5 tsp chili powder
salt
  • 0.25 tsp salt To taste.
pepper
  • 0.125 tsp pepper To taste.
tortilla chips
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, for 8 minutes until kernels begin to char, then season with salt and pepper.
Make the creamy dip
  1. Mix softened cream cheese and mayonnaise in a bowl until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder.
Bake and serve
  1. Transfer the mixture to a baking dish and bake at 375°F for 12–15 minutes until heated through and edges are bubbling. Top with the remaining cotija cheese and cilantro, then serve hot with tortilla chips.

Notes

Pro tip: After sautéing, spread the charred corn briefly on a plate to cool a few minutes before mixing—this helps prevent the cream cheese from getting runny. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven or microwave until warmed through. Freezer: not recommended for best texture. Dietary swap: use low-fat cream cheese and reduced-fat cotija to cut calories while keeping the same elote-style vibe.