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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels folded into a creamy, cheesy base, then baked until the edges bubble. Finished with cotija cheese crumbles and fresh cilantro for a bold, street-style appetizer.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 3 cup corn kernels fresh or frozen
cream cheese
  • 6 oz cream cheese softened
mayonnaise
  • 0.5 cup mayonnaise
cotija cheese
  • 0.5 cup cotija cheese crumbled
fresh cilantro
  • 0.25 cup fresh cilantro chopped
garlic
  • 2 cloves garlic minced
lime
  • 1 lime juiced
chili powder
  • 0.5 tsp chili powder
salt and pepper
  • 0.25 tsp salt and pepper to taste
tortilla chips
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes.
  2. Season the charred corn with salt and pepper. Keep it hot while you mix the creamy base.
Make the dip
  1. Mix softened cream cheese and mayonnaise in a bowl until smooth. This should look glossy and fully combined.
  2. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder. Stir until evenly speckled.
  3. Transfer the mixture to a baking dish. Spread it into an even layer so the edges bake consistently.
Bake and serve
  1. Bake at 375°F for 12-15 minutes until heated through and the edges are bubbling. Watch for bubbling around the perimeter.
  2. Top with the remaining cotija cheese and cilantro. Serve hot with tortilla chips for dipping.

Notes

Pro tip: for the most street-style flavor, let the corn sit in the hot skillet long enough to get true char spots before mixing into the cream base. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing isn’t recommended due to texture changes in cream cheese. If you want a lighter option, use light cream cheese and light mayonnaise (texture may be slightly softer).