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 Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American, Mexican

Keyword: Mexican Corn Dip Recipe

Servings:

Calories: 404kcal

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)

Preheat the oven to 375°F. You will need an 8x8 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 8x8 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.

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.