Mexican Street Corn Dip Recipe: Bold and Creamy
Classic Mexican Street Corn Dip with bold, creamy flavor.
Ingredients
- 4 cups corn kernels
- 1 tbsp olive oil if fresh corn
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Monterey Jack cheese divided
- ½ cup crumbled cotija cheese divided
- 1 jalapeño seeded, chopped
- 2 cloves garlic minced
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup chopped cilantro divided
- Optional: Extra cotija cilantro, lime wedges
- Suggested Pairings: Tortilla chips beer
Instructions
- Sauté corn in oil 5–7 min (fresh) or 2–3 min (frozen/canned); cool.
- Mix cream cheese, sour cream, mayonnaise, 3/4 cup Monterey Jack, 1/4 cup cotija, jalapeño, garlic, lime juice, spices, 2 tbsp cilantro, and corn. Taste and adjust.
- Spread in a greased 8x8-inch white ceramic dish; top with remaining cheeses.
- Bake at 375°F for 15–20 min; broil 1–2 min (optional).
- Garnish with cilantro, cotija, and lime; serve in a dish with chips and beer.
Notes
- Char corn for authentic flavor.
- Store in fridge for 3 days or freeze unbaked for 2 months.
- Try a vegan or spicy variation.
- Pair with bell peppers.