Mexican Street Corn Dip

This Mexican Street Corn Dip is creamy, cheesy, and bursting with bold flavor. Made with sweet corn, zesty lime, and a touch of spice, it’s the perfect appetizer for game day, parties, or family nights.

Looking for more easy appetizers? Try my bacon wrapped pineapple and jalapeno poppers with cream cheese, cheesy Mexican tortilla pinwheels next!

this recipe!

Easy Mexican Street Corn Dip – Creamy & Cheesy Party Appetizer

Serve it warm with plenty of tortilla chips for dipping and watch it disappear fast. Topped with fresh cilantro, jalapeño, and crumbled Cotija cheese, this Mexican Street Corn Dip is bold, flavorful, and impossible to resist.

Ingredients You’ll Need

2 Tablespoons olive oil

30 oz canned corn – drained and rinsed

8 oz cream cheese – room temperature

¼ cup sour cream

¼ cup mayonnaise

1 fresh jalapeño – chopped (plus extra for garnish)

Juice from 1 lime

2 tbsp fresh cilantro – chopped (plus extra for garnish)

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon salt

¼ cup Cotija cheese – (plus extra for garnish)

1 (13 oz) bag tortilla chips

Ingredients Notes

Adjust the amount of jalapeño and chili powder to your preferred spice level. 

If Cotija cheese is unavailable, you can substitute it with feta cheese or grated Parmesan.

Step By Step Instructions

STEP ONE – Add the cream cheese, mayonnaise, and sour cream to a medium mixing bowl. Mix using a hand mixer or stand mixer on low speed until smooth.

STEP TWO – Heat a large cast iron skillet over medium-high heat and add 1 tbsp of oil. Once hot, add ¼ cup of corn. Cook until golden and slightly charred, then remove from the skillet for garnish.

STEP THREE – Heat the remaining oil and add the rest of the corn and chopped jalapeño. Cook for 5 minutes or until the corn is golden.

STEP FOUR – Add the cream cheese mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix to combine and smooth into one layer. Heat until warmed through and bubbly.

STEP FIVE – Remove from heat and garnish with charred corn, chopped cilantro, jalapeño, and Cotija cheese.

STEP SIX – Serve with chips and enjoy!

Storage Instructions

Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days.