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Mexican Street Corn Dip

Mexican street corn dip is a golden, creamy mixture of charred corn, smooth cream cheese, and cotija cheese, baked until the edges bubble. It’s finished with fresh cilantro and extra cotija for classic street-corn flavor in a warm party appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 3 cup corn kernels Fresh or frozen
Creamy base
  • 6 oz cream cheese Softened
  • 0.5 cup mayonnaise
  • 0.5 cup cotija cheese Crumbled, divided for topping
Flavorings
  • 0.25 cup fresh cilantro Chopped
  • 2 garlic Minced
  • 1 lime Juiced
  • 0.5 tsp chili powder
  • 0.05 salt To taste
  • 0.05 pepper To taste
Serving
  • 1 tortilla chips For serving
For cooking
  • 1 tbsp oil For skillet, as needed

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes; season with salt and pepper.
Make the creamy dip
  1. Mix softened cream cheese and mayonnaise in a bowl until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder.
Bake and finish
  1. Transfer the dip to a sheet pan or baking dish and bake at 375°F for 12-15 minutes until heated through and the edges are bubbling. Top with remaining cotija cheese and cilantro, then serve hot with tortilla chips.

Notes

Pro tip: use a hot skillet and don’t rush the char—some browned spots give the dip its street-style flavor. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended due to texture changes in dairy. For a lighter option, swap mayonnaise for Greek yogurt (use full-fat for the closest creamy texture).