Hot Mexicorn Dip

Our Mexican corn dip is a savory, cheesy, and flavorful oven-baked dip that is the perfect appetizer for all your parties.

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You won’t be disappointed once you dig into this delicious Mexican corn dip. Its unique combination of fire-roasted corn, creamy cheese, jalapeño peppers, and flavors reminiscent of Mexican street corn make for a savory snack that everyone will love! 

Street Corn Dip Recipe ingredients

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Mexican corn dip has a delightful balance of sweet and spicy flavors. The tangy cheese, corn, and jalapeños all come together to create a mouthwatering dip that is sure to be a hit with all your guests. 

The combination of these ingredients makes for a savory snack that won’t soon be forgotten; the slight sweetness of the corn is perfectly balanced by the heat from the jalapeños for an unforgettable flavor experience.

Street Corn Dip Substitutions And Additions

CHIPS: This Mexican corn dip can be served with Fritos brand Scoops corn chips or Tostitos brand Scoops tortilla chips. Both taste great and are sturdy enough for this hot corn dip.

COTIJA CHEESE: Mexican cotija cheese is a semi-hard cheese that is very salty and crumbles easily. If you can’t find it, you can substitute queso fresco cheese in its place.

The queso fresco is milder in flavor, but it crumbles like the cotija cheese and is most often the first choice as a substitute. Parmesan cheese is similar in saltiness to cotija, so it is sometimes used as a substitute as well.

ELOTE SEASONING: The Elote seasoning spice blend is becoming more and more popular to find in the spice section of grocery stores. Trader Joe’s makes a great version that has a wonderful flavor.

Like most spice blends, different brands will vary in taste, so you will want to choose a spice brand that you are familiar with and of good quality. 

You can make a spice blend for this recipe by combining 1 teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon ground cumin, and ¼ teaspoon cayenne pepper.

This will not be exactly like the Elote seasoning blend, but it will add great flavor to your Mexican corn dip.

CHEESE: I love using Colby jack cheese when making hot dips or any casserole that calls for a gooey, melty cheese topping.

You can substitute the Colby jack for a cheddar jack cheese, pepper jack cheese, cheddar mozzarella cheese blend, or any combination of the above. You will need a total of 2½ cups of shredded cheese. 

SPICE: This Mexican street corn dip recipe has a nice level of heat to it without being overpowering.

You can certainly add an additional 1 teaspoon of the Elote seasoning, you can use hot green chilies in the can or swap out the Colby jack for the pepper jack cheese. Any of these options will add more heat to this great dip.

CORN: If you can not find the canned fire-roasted corn kernels, substitute them with southwest-style corn or even a standard can of yellow corn kernels. Any of these options will taste great, but I love the flavor that the charred corn gives this dip.

How To Make Mexican Corn Dip

Following the steps below, you will prepare the ingredients for this delicious corn dip. Add the mixture to a casserole dish before topping it with plenty of cheese and baking until bubbly and warm.

STEP ONE: Preheat the oven to 375°F. You will need an 8×8 baking dish for this dip.

STEP TWO: In a medium skillet, on medium-high heat, add the canola oil, diced yellow onion, diced jalapeño pepper, fire-roasted corn, mild green chilies, salt, and black pepper.

Sauté for 4 to 5 minutes or until the vegetables are soft and most of the liquids have cooked out. Remove from the heat.

STEP THREE: In a large bowl, add the cream cheese and give it a quick stir with a wooden spoon or rubber spatula to soften it up so that it combines easier with the other ingredients.

STEP FOUR: Add the sour cream, mayonnaise, 2 tablespoons of the fresh chopped cilantro, lime juice, Elote seasoning blend, and the cooked vegetables to the softened cream cheese. Stir to combine all the ingredients fully. 

STEP FIVE: Add ⅓ of the crumbled cotija cheese and 1 cup of the shredded Colby jack cheese and stir to combine.

STEP SIX: Transfer the corn dip mixture into the 8×8 casserole dish and smooth to an even layer. Top with the remaining 1½ cups shredded Colby jack cheese.

STEP SEVEN: Bake for 25 minutes or until the Mexican corn dip is bubbly and the cheese is melted.

STEP EIGHT: Remove from the oven and top with the remaining ⅓ cup crumbled cotija cheese, 1 tablespoon chopped cilantro, and reserved jalapeño pepper slices as garnish.

How To Serve This Mexican Corn Dip Recipe

Hot Mexican corn dip is best served warm with a variety of dipping options. Try serving it with tostadas, crunchy tortilla chips, or vegetable sticks for a small party appetizer.

It’s also delicious, topped with fresh avocado slices and served with tacos or burrito bowls. 

No matter what you serve it with, it’s sure to be a huge hit and an excellent choice for any special occasion. 

Our jalapeño popper dip and hot crab dip are two more creamy dips that are baked and served right out of the oven.

MORE MEXICAN RECIPES

Side Dishes

Elote Corn Salad

Ice Cream Recipes

Mexican Fried Ice Cream Recipe

Storing Mexicorn Dip

We have a few tips to store any leftovers of this cheesy dip you may have.

IN THE FRIDGE: You can store the un-baked dip, covered with plastic wrap, in the refrigerator for up to 24 hours.

You will want to allow the dish to sit at room temperature while you are preheating the oven to make sure that your dip heats through evenly and thoroughly.

You may want to add an extra 5 minutes to the cooking time if your dip was refrigerated.

IN THE FREEZER: We don’t recommend freezing this dip as it will lose its creamy texture.

MAKE-AHEAD: This is a great make-ahead appetizer, and you can prepare this dip ahead of time and bake it just before you are ready to serve.

Mexican Corn Dip Is The Perfect Appetizer For All Your Parties

This yummy Mexican corn dip would be a great addition to your Cinco de Mayo celebrations or any other event with a Mexican theme. Loaded with the flavors of Mexican street corn, it’s the perfect savory dip to enjoy with your friends and family! 

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Mexican Street Corn Dip Recipe

5 from 1 vote

Our Mexican corn dip is a savory, cheesy, and flavorful oven-baked dip that is the perfect appetizer for all your parties.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

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• 1 tablespoon canola oil
• ½ cup yellow onion, small diced
• 1 jalapeño pepper, seeded and fine diced (save a couple slices for garnish)
• 14.75 ounces fire-roasted corn, liquids drained (DelMonte brand)
• 4 ounces mild green chilies
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces cream cheese, softened
• ⅓ cup sour cream
• ⅓ cup mayonnaise
• 3 tablespoons fresh cilantro, chopped (divided into 2 tablespoons and 1 tablespoon)
• 1 tablespoon fresh squeezed lime juice, from ½ lime
• 2 teaspoons Elote seasoning blend
• ⅔ cups crumbled cotija cheese, divided in half
• 8 ounces Colby jack cheese, shredded (divided into 1 cup and 1½ cups)

Instructions

 

• Preheat the oven to 375°F. You will need an 8×8 baking dish for this dip.
• In a medium skillet, on medium-high heat, add the canola oil, diced yellow onion, diced jalapeño pepper, fire-roasted corn, mild green chilies, salt, and black pepper. Sauté for 4 to 5 minutes or until the vegetables are soft and most of the liquids have cooked out. Remove from the heat.
• In a large mixing bowl, add the cream cheese and give it a quick stir with a wooden spoon or rubber spatula to soften it up so that it combines easier with the other ingredients.
• Add the sour cream, mayonnaise, 2 tablespoons of the fresh chopped cilantro, lime juice, Elote seasoning blend, and the cooked vegetables to the softened cream cheese. Stir to fully combine all the ingredients.
• Add ⅓ of the crumbled cotija cheese and 1 cup of the shredded Colby jack cheese and stir to combine.
• Transfer the corn dip mixture into the 8×8 casserole dish and smooth to an even layer. Top with the remaining 1½ cups shredded Colby jack cheese.
• Bake for 25 minutes or until the Mexican corn dip is bubbly and the cheese is melted.
• Remove from the oven and top with the remaining ⅓ cup crumbled cotija cheese, 1 tablespoon chopped cilantro and reserved jalapeño pepper slices as garnish.

Notes

• I highly suggest buying a block of cheese and shredding it yourself. I find that it melts much better when you shred it yourself rather than buying pre-shredded cheese.
•  If you have a casserole dish that comes with a lid, you could use that, and then if you are taking this dip on the road, it would allow for easy transport.
  PRO TIP: Before you seed and dice your jalapeño pepper, I like to slice off 3 to 4 thin circles to save as a garnish for serving. Once you cut off your slices, you can cut the pepper in half to remove the veins and seeds before chopping it into a fine dice.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your dip as the suggested baking time approaches.
• This creamy Mexican street corn dip should be served while it is still hot from the oven.

Nutrition

Calories: 404kcal | Carbohydrates: 17g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 659mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 1mg

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