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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels and a golden creamy base, baked until edges bubble. Topped with cotija cheese crumbles and fresh cilantro for a classic party appetizer crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Mexican street corn dip
  • 3 cup corn kernels Fresh or frozen works; keep kernels dry if thawed.
  • 6 oz cream cheese Soften at room temperature for easy mixing.
  • 0.5 cup mayonnaise Use regular for classic texture.
  • 0.5 cup cotija cheese Crumbled; reserve some for topping.
  • 0.25 cup fresh cilantro Chopped, plus extra for garnish if desired.
  • 2 garlic Minced.
  • 1 lime Juiced; remove seeds.
  • 0.5 tsp chili powder Add for smoky heat.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 tbsp oil For charring the corn in the skillet.
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tbsp oil in a skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes, then season with salt and pepper.
Make the creamy dip
  1. Mix softened cream cheese and mayonnaise until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder until evenly combined.
Bake and serve
  1. Transfer the mixture to a baking dish and spread into an even layer. Bake at 375°F for 12-15 minutes until heated through and the edges are bubbling.
  2. Remove from the oven and top with the remaining cotija cheese and cilantro. Serve hot with tortilla chips.

Notes

For the best “street corn” flavor, char the kernels well in the skillet—don’t overcrowd, and stir only occasionally to let spots brown. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the creamy base can separate. Vegetarian swap: keep as-is (no meat ingredients), and add smoked paprika instead of extra chili powder if you want a more smoky profile without changing the recipe structure.