Description
This irresistible Mexican street corn dip is the ultimate party snack! Combining smoky, charred corn with creamy cheese, zesty lime, and a touch of heat, it’s perfect for game day, barbecues, or casual gatherings. Serve it with tortilla chips or fresh veggies for a crowd-pleasing dip that everyone will love. Flavor-packed, easy to make, and a guaranteed hit!
Ingredients
For the Dip:
4 cups frozen corn, thawed and drained
16 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Juice of 1 lime
1½ cups shredded Pepper Jack cheese, divided
¾ cup crumbled Cotija cheese, divided
2 jalapeños, diced (1 for the dip, 1 for topping)
2 green onions, thinly sliced (1 for the dip, 1 for topping)
⅓ cup fresh cilantro, chopped
Salt and pepper to taste
For Garnishing:
Fresh cilantro
Jalapeño slices
Green onions
Extra Cotija cheese
Instructions
- Char the Corn: In a large skillet, melt butter over medium-high heat. Add the corn and cook, stirring occasionally, until well-charred, about 8–10 minutes. Add diced jalapeño in the last 2 minutes of cooking. Set aside.
- Prepare the Creamy Base: In a large mixing bowl, beat the softened cream cheese until smooth. Mix in sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, lime juice, and 1 cup of the shredded Pepper Jack cheese until well combined.
- Combine Ingredients: Fold in the charred corn mixture, ½ cup of Cotija cheese, ¼ cup cilantro, and two-thirds of the green onions. Season with salt and pepper to taste.
- Assemble the Dip: Transfer the mixture into a prepared baking dish. Top with the remaining ½ cup of Pepper Jack cheese.
- Bake: Bake for 15–20 minutes or until the cheese is hot and bubbly. For a golden, crispy top, broil for 1–2 minutes at the end.
- Garnish and Serve: Remove from the oven and garnish with the remaining Cotija cheese, jalapeño slices, green onions, and cilantro. Serve hot with tortilla chips, corn chips, or fresh veggies.
Notes
- For extra heat, add more diced jalapeños or a drizzle of hot sauce.
- If Cotija cheese is unavailable, use crumbled feta as a substitute.
- For a vegan version, use plant-based alternatives for cream cheese, sour cream, and cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Method: Baking
- Cuisine: Mexican
