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Mexican Street Corn Dip

Mexican street corn dip is a golden, creamy corn-and-cheese bake studded with charred kernels, cotija crumbles, and fresh cilantro. It’s cooked until the edges bubble, then topped for extra salty flavor before serving with tortilla chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

corn kernels (fresh or frozen)
  • 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; reserve some for topping
fresh cilantro
  • 0.25 cup fresh cilantro Chopped
garlic
  • 2 garlic cloves Minced
lime
  • 1 lime Juiced
chili powder
  • 0.5 tsp chili powder
salt and pepper
  • 0.25 tsp salt To taste
  • 0.25 tsp black 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 tablespoon oil in a cast iron skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, for 8 minutes, or until kernels begin to char.
  2. Season the charred corn with salt and black pepper to taste, stirring to distribute. Keep cooking for about 1 minute so the seasoning sticks to the kernels.
Mix the creamy dip
  1. In a bowl, mix softened cream cheese and mayonnaise until smooth. Make sure no lumps remain so the dip bakes creamy.
  2. Fold in the charred corn, most of the crumbled cotija cheese, chopped cilantro, minced garlic, lime juice, and chili powder until evenly combined. Scrape the bowl so the chili powder and lime distribute throughout.
Bake and serve
  1. Transfer the mixture to a baking dish and bake at 375°F for 12 minutes. Look for the dip to be heated through.
  2. Bake for an additional 0-15 minutes if needed, until the edges are bubbling. Top with the remaining cotija cheese and cilantro while hot.
  3. Serve the dip hot with tortilla chips for scooping. Keep it in the baking dish so the top stays warm for refills.

Notes

For the best char, spread the corn in an even layer in the skillet so it can brown instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended due to texture changes in the cream cheese. For a lighter option, use light cream cheese and a reduced-fat mayonnaise substitute.