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Mexican Street Corn Dip

Mexican street corn dip with golden, creamy texture studded with charred corn kernels and cotija cheese. Baked until the edges bubble, then finished with fresh cilantro and extra cotija for a bold, party-ready 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn base
  • 3 cup corn kernels
  • 1 tbsp oil
  • 1 salt
  • 1 pepper
Creamy dip
  • 6 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped
  • 2 cloves garlic minced
  • 1 lime juiced
  • 0.5 tsp chili powder
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

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

Notes

For the best char, cook the corn in a hot skillet without overcrowding so some kernels darken at the edges. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 300°F oven or microwave until warm. Freezing is not recommended because the cream cheese texture can turn grainy. For a lighter option, use reduced-fat cream cheese and a lighter mayonnaise.