Description
This Mexican Street Corn Dip is creamy, cheesy, and loaded with charred corn, jalapeño, and zesty lime flavors. It’s a crowd-pleasing appetizer that’s perfect for parties, game days, or casual gatherings.
Ingredients
- 2 tablespoons olive oil
- 5 cups corn (fresh, frozen, or canned and drained)
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 8 ounces cream cheese, cubed and softened
- 1/2 cup Mexican crema
- 1/3 cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder, plus more for garnish
- Salt and pepper, to taste
- 1–2 tablespoons lime juice
- A few dashes hot sauce
- 1 1/2 cups shredded Mexican cheese blend or Monterey Jack, divided
- 1/2 cup crumbled cotija cheese, divided
- 2 tablespoons chopped chives (optional)
- 2–4 tablespoons chopped cilantro (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the corn in an even layer and cook undisturbed for a couple of minutes to develop char. Stir occasionally and continue cooking until lightly charred, about 5–7 minutes.
- Reduce the heat to medium. Add the butter and let it melt, then stir in the garlic and jalapeño. Cook for 30–60 seconds until fragrant.
- Add the cream cheese, Mexican crema, and mayonnaise. Stir until melted and smooth.
- Mix in the smoked paprika, chili powder, salt, pepper, lime juice, and hot sauce until fully combined.
- Stir in 1 cup of the shredded cheese and half of the cotija cheese.
- Sprinkle the remaining shredded cheese over the top.
- Transfer the skillet to the oven and bake for 10–15 minutes, until hot and bubbly.
- Remove from the oven and let cool slightly. Top with chives, cilantro, remaining cotija cheese, and a sprinkle of chili powder.
- Serve warm with tortilla chips and lime wedges if desired.
Notes
- Mexican crema can be substituted with sour cream if needed.
- Adjust the heat level by adding more or less jalapeño and hot sauce.
- Frozen corn works well; thaw before cooking for best results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 65 mg
