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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels, creamy cream cheese, and cotija cheese baked until the edges bubble. Vibrant cilantro and lime juice give it that street-corn flavor, finished with extra cotija on top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Mexican street corn dip base
  • 3 cup corn kernels Fresh or frozen.
  • 6 oz cream cheese Softened.
  • 0.5 cup mayonnaise
  • 0.5 cup cotija cheese Crumbled; reserve some for topping.
  • 0.25 cup fresh cilantro Chopped.
  • 2 garlic Minced.
  • 1 lime Juiced.
  • 0.5 tsp chili powder
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 tbsp oil For skillet cooking.
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tablespoon oil in a skillet over medium-high heat, then add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes with visible brown spots.
  2. Season the charred corn with salt and pepper, then remove from heat and let it cool slightly before mixing.
Make the creamy dip
  1. Mix softened cream cheese and mayonnaise until smooth, creating a thick, creamy base that looks glossy.
  2. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder, then stir until the mixture is evenly speckled.
Bake and serve
  1. Transfer the dip to a baking dish and bake at 375°F for 12-15 minutes until heated through and the edges are bubbling.
  2. Top with the remaining cotija cheese and cilantro, then serve hot with tortilla chips for dipping.

Notes

Pro tip: let the charred corn cool for a few minutes so it doesn’t loosen the cream cheese. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing isn’t recommended because the dip can turn grainy after thawing. For a lighter option, use reduced-fat cream cheese and mayonnaise (texture stays creamy, flavor slightly milder).