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Mexican Street Corn Dip

Skillet of Mexican Street Corn Dip topped with jalapeño slices, cotija cheese, cilantro, and served with tortilla chips and lime wedges.
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A warm, cheesy Mexican Street Corn Dip inspired by elote and esquites, made with charred corn, three cheeses, fresh herbs, and bold spices—perfect for parties and gatherings.

Ingredients

Scale
  • 2 tablespoons butter
  • 4 cups frozen corn, thawed and drained
  • 16 oz cream cheese (2 blocks), softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Juice from 1 lime
  • 1½ cups shredded Pepper Jack cheese, divided
  • ¾ cup cotija cheese, crumbled, divided
  • 2 jalapeños (1 diced, 1 thinly sliced for topping), divided
  • 2 green onions, thinly sliced, divided
  • ⅓ cup fresh cilantro, chopped
  • Tortilla chips, corn chips, pita chips, and/or vegetables for serving

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large cast iron skillet, melt butter over medium-high heat. Add corn and cook, stirring occasionally, until well-charred, about 8–10 minutes. Add diced jalapeño in the last 2 minutes of cooking. Set aside.
  3. In a large mixing bowl, beat softened cream cheese until smooth. Mix in sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, and lime juice until well combined.
  4. Fold in the charred corn mixture, 1 cup Pepper Jack cheese, ½ cup cotija cheese, ¼ cup cilantro, and two-thirds of the green onions.
  5. Spread into a baking dish and top with the remaining ½ cup Pepper Jack cheese.
  6. Bake for 15–20 minutes until bubbly. Optional: broil for 1–2 minutes for a golden top.
  7. Garnish with remaining cotija cheese, sliced jalapeños, green onions, and cilantro. Serve hot with chips or veggies.

Notes

  • Use fire-roasted canned corn as a shortcut.
  • Feta can substitute cotija cheese.
  • Make-ahead friendly: prep up to baking and refrigerate for 1 day.
  • To make it spicier, add more jalapeños or chipotle powder.
  • Leftovers store well in fridge for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/mexican-street-corn-dip-recipe/