Cheesy Mexican Street Corn Dip

Close up of a chip scooping up hot Mexican street corn dip in a white baking dish.

5 from 3 votes

Hot, cheesy dip that combines Mexican street corn flavors with Wisconsin-style cheesy deliciousness. Perfect for parties and game day.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American, Mexican

Diet: Vegetarian

Servings: Servings

Calories: 394kcal

Author: Meredith

Ingredients

2 Tablespoons neutral oil (vegetable or canola)
3 large ears of corn, husk and strings removed, kernels cut from the cob (results in about 3 Cups of corn kernels)
½ teaspoon salt
2 cloves garlic, minced (2 cloves = about 1 teaspoon jarred minced garlic)
8 ounces cream cheese, softened to room temperature (regular or light)
¼ Cup sour cream (regular or light)
¼ Cup mayonnaise
1 Tablespoon fresh-squeezed lime juice (juice of about ½ of a lime)
4 Ounces pepper jack cheese*, shredded, divided (shred from the block, yields about 1 Cups of shredded cheese)
2 ounces Cotija cheese, crumbled, divided (2 ounces = ~½ Cup of pre-crumbled)
½ jalapeño pepper, stem removed, ribs and seeds removed, finely diced
¼ Cup chopped green onions (green part only)
¼ Cup chopped fresh cilantro leaves
optional toppings for serving: Tajin seasoning, additional cilantro or green onion, lime wedges
dippers for serving, such as: tortilla chips, Frito scoops, red pepper slices, celery sticks, etc.

Instructions

Cook the Corn. Heat the oil in a large skillet over medium-high heat until shimmering (it begins to look slightly wavy, moves around the pan).
2 Tablespoons neutral oil
Add the corn kernels and salt to the hot pan and spread the kernels into an even layer. Cook without stirring for 2-3 minutes, until the bottom of the corn begins to brown and the corn begins to pop (this is a sound cue).
3 large ears of corn, husk and strings removed, kernels cut from the cob, ½ teaspoon salt
Stir the corn and continue to cook until the kernels are spotty brown all over, another 2-3 minutes, stirring 1 or 2 more times throughout the process.
In the last 30-seconds of cooking the corn, add the minced garlic and cook until fragrant (about 30-seconds to 1 minutes). Remove from the heat and set aside.
2 cloves garlic, minced
Prep for baking. Preheat the oven to 350°F and grease an 8"x8" baking dish or medium cast iron skillet.
Make the dip mixture. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until completely smooth.
8 ounces cream cheese, softened to room temperature
Add sour cream, mayonnaise, and lime juice to the bowl and use the hand mixer to mix until well combined.
¼ Cup sour cream, ¼ Cup mayonnaise, 1 Tablespoon fresh-squeezed lime juice
Add in about ¾ Cup of the shredded cheese + about ¼ Cup of the Cotija (reserving the rest for topping before baking), and use the hand mixer to mix until well combined.
4 Ounces pepper jack cheese*, shredded, divided, 2 ounces Cotija cheese, crumbled, divided
Stir in the cooked corn, chopped jalapeño, green onions, and cilantro.
½ jalapeño pepper, stem removed, ribs and seeds removed, finely diced, ¼ Cup chopped green onions, ¼ Cup chopped fresh cilantro leaves
Transfer and top. Transfer the dip mixture to your prepared baking dish, spreading it into an even layer in your pan. Sprinkle the remaining pepper jack and Cotija cheeses over the top.
Bake. Bake for 15-20 minutes or until the cheese is hot, melted, and bubbly.
Garnish and serve. Top with more green onions, cilantro, and a sprinkle of Tajin seasoning if using. Serve hot with your favorite dippers!

Video

Notes

*Using a block of cheese will give the best results as pre-shredded cheeses have stabilizers in them, which can prevent smooth melting and create a grainy texture. Pepper jack cheese can be replaced one-for-one with chipotle garlic cheese, sharp cheddar, Monterey Jack, or a Mexican cheese blend for different flavor profiles.

Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave, or reheat in the oven (more details above in the blog post).

See blog post above for variation notes, including how to use frozen (or canned) corn kernels.

Nutrition facts were calculated without the dippers, as everyone may select and serve their dip with a wide variety of items.

Nutrition