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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels, a creamy cream-cheese base, and cotija cheese crumbles. Baked until the edges bubble so every scoop is warm, cheesy, and vibrant with cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 3 cup corn kernels (fresh or frozen)
Creamy base
  • 6 oz cream cheese, softened
  • 0.5 cup mayonnaise
Cheese and herbs
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
Seasonings
  • 2 clove garlic, minced
  • 1 lime lime, juiced
  • 0.5 tsp chili powder
  • 0.25 salt
  • 0.25 black pepper
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes, and you’ll see browned edges.
  2. Season the charred corn with salt and black pepper, stirring to distribute. Keep cooking for about 15 minutes total only until the kernels are evenly seasoned and still slightly crisp.
Mix the dip
  1. In a bowl, mix softened cream cheese and mayonnaise until smooth. The mixture should look glossy and fully combined with no visible cream-cheese lumps.
  2. Fold in the charred corn, most of the cotija cheese, cilantro, minced garlic, lime juice, and chili powder. Stir until everything is evenly coated in the creamy base.
Bake and serve
  1. Transfer the dip mixture to a baking dish and spread it into an even layer. Make sure the surface is level so it heats through evenly.
  2. Bake at 375°F for 12-15 minutes until heated through and the edges are bubbling. Look for a lightly set, golden ring around the sides.
  3. Top with the remaining cotija cheese and extra cilantro right after baking. Serve hot alongside tortilla chips for dipping.

Notes

Pro tip: char the corn in a hot skillet and don’t overcrowd it so you get browned, flavorful edges. Store leftover dip covered in the fridge up to 3 days; reheat in a 325°F oven or microwave until warm. Freezing is not recommended because the cream-cheese texture can loosen after thawing. For a lighter option, use light cream cheese and light mayonnaise while keeping the same bake time.