I’ve always believed a great dip can instantly make any gathering more fun, and this Mexican Street Corn Dip has been my go-to hot dip for doing exactly that for years. It’s cheesy and bursting with lime, cotija, jalapeño, and sweet corn, basically everything people love to scoop into again and again!
You Are Going to Love This Cream Cheese Corn Dip
Do you have a go-to party dip for hosting or those moments when you need an easy appetizer? This is that appetizer for me. It’s been in my family for ages (straight from one of those classic church cookbooks where every recipe is a guaranteed hit). Giving it a Mexican-inspired spin turned it into the best version yet, and I’m so excited for you to try it! I recently made this for a party, and to a person, everyone raved about it! It’s that kind of dip! Great for game day parties!
Speaking of awesome dips, you should try my Crack Ranch Dip or this Sausage Rotel Dip.
What is Corn Dip?
Corn dip is a warm, cheesy, hearty appetizer made with sweet corn, melty cheese, creamy dairy, and plenty of spices. It’s baked (or slow-cooked) until bubbly and golden, then scooped up with sturdy chips.
This version takes inspiration from Mexican street corn—think cotija, lime, jalapeño, cilantro, and chili powder—to create a dip that’s bold, tangy, and totally addictive.
Crack Corn Dip Ingredients
- Corn: You can use canned corn, frozen, thawed, roasted, or fresh! Really, anything goes here. Go with regular yellow or white corn, try the Mexicorn, or roasted corn.
- Cream Cheese: Make sure it’s softened so it blends smoothly and makes the dip ultra creamy.
- Shredded Cheddar: You can use Mexican blend, sharp, or mild, whatever you love.
- Cotija Cheese: Salty and punchy, it adds authentic street-corn flavor. (Feta cheese works too!)
- Sour Cream: Adds tang and creaminess to the dip. Greek yogurt or mayo also works.
- Mayonnaise: Optional, but adds that classic street corn richness.
- Diced Green Chiles: For some mild heat and great flavor.
- Lime Juice: Brightens everything up!
- Garlic: Fresh garlic gives the best flavor here, but in a pinch use garlic powder.
- Spices: You will need chili powder, onion powder, and cumin to season the corn dip to perfection! Salt and pepper to taste if desired.
- Green Onions & Fresh Cilantro: For freshness, color, and garnish.
- Jalapeño: Adjust to your heat preference by using more, less, or removing seeds.
- Chips: Frito Scoops or thick tortilla chips are perfect for serving! Or serve with carrot chips and celery for a healthier option.
Get the full recipe in the recipe card below.
How to Make Street Corn Dip
Step 1 – Mix the Base
Preheat the oven to 375°F (190°C) and lightly grease a small casserole dish (9×9, 8×8, 7×11, a pie plate or cast iron pan). Or check out how to make in a crockpot below.
In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic, chili powder, onion powder, and cumin. Mix until smooth and fully combined.
Step 2 – Add Remaining Ingredients
Stir in the drained green chiles, green onions (reserving some for garnish), 2 tablespoons of the cilantro (reserve the rest), the jalapeños, and the lime juice.
Fold in the corn, shredded cheddar, and most of the cotija (save a little for topping). Mix gently to distribute everything evenly.
Step 3 – Bake & Serve
Spoon the mixture into the prepared baking dish. Bake for 25–35 minutes, or until lightly browned on top and bubbling around the edges.
Garnish with reserved cilantro, green onions, and cotija (or feta).
Serve warm (the best!) or at room temperature with Fritos Scoops or sturdy tortilla chips.
Hot Corn Dip Recipe Variations
- Mexican street corn style. For real Mexican street corn style, you can char the corn in a skillet before mixing! For an Elote-style boost, toss your corn in a hot skillet for 3–5 minutes until a few kernels blister and brown.
- Extra spicy. Add cayenne, hot sauce, or use a serrano pepper.
- Cheese: Go with your favorite here, mild, Colby-Jack, Pepper Jack, or sharp cheddar cheese, your faves!
- Protein boost. Stir in 1 to 2 cups of cooked, shredded chicken! Rotisserie chicken would be great.
- Lightened up. Use Greek yogurt in place of sour cream, and use low-fat mayo!
- Gluten-free. This dip is naturally gluten-free, pair it with gluten-free tortilla chips or crackers!
- Dairy-free. Swap the cream cheese, sour cream, shredded cheese, and cotija with your favorite dairy-free alternatives.
Crockpot Corn Dip instructions
- Dump all of the ingredients into a 2 to 4-quart slow cooker, give it a little stir, and it will do the melting and mixing while it heats. I love this inexpensive set of dip-sized slow-cookers.
- Cook on LOW for 2–3 hours (recommended) or on HIGH for 1–2 hours, stirring once or twice to help the cheeses melt evenly. Watch closely, some slow cookers heat much hotter than others, and you don’t want to burn the church.
- Switch to WARM for serving and garnish just before placing out.
What to Eat with Cheesy Corn Dip
Dippers
- Fritos Scoops — the ultimate match for this dip!
- Thick-cut tortilla chips
- Corn chips
- Crostini or toasted baguette slices
- Crackers
Veggies
Honestly, any sturdy veggies work great. Here are my favorite options:
- Mini bell pepper halves
- Carrot sticks or coins
- Celery sticks
- Cucumber slices
- Sugar snap peas
Other Ways to Enjoy Mexican Street Corn Dip
- Warm tortillas
- Tuck it into these Chicken Quesadillas
- Baked potatoes
How to Store Mexi Corn Dip
Leftover corn dip reheats beautifully and tastes amazing spooned onto just about anything.
How Long Does Corn Dip Last in the Fridge?
Store in an airtight container for up to 4 days. Reheat in the microwave or oven until warm and melty again.
Can you Freeze Corn Dip?
Yes! This dip freezes shockingly well—freeze before or after baking for up to 2 months. Thaw overnight in the refrigerator, then reheat.
I hope you make this Mexican corn dip for your next party! I promise it will be the most delicious appetizer you make and serve.
More of our popular dip recipes
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Ingredients
- 3 cups corn canned, drained (or frozen/thawed, or fresh cut off the cob) Mexicorn, roasted, anything!
- 8 ounces cream cheese softened to room temperature
- 10 ounces cheddar cheese shredded; Mexican blend, sharp, or mild
- 4 ounces cotija cheese crumbled, or feta, divided
- ½ cup sour cream or mayo or Greek yogurt
- 2 tablespoons mayonnaise makes it extra creamy
- 4 ounces diced green chiles drained
- 1 large lime juiced (about 2 tablespoons)
- 3 – 4 cloves garlic minced or pressed
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 3 green onions chopped (reserve some for garnish)
- ¼ cup cilantro chopped (reserve some for garnish)
- ½ -1 jalapeño minced (remove seeds for less heat)
- salt & pepper to taste
- Frito Scoops or thick tortilla chips for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small casserole dish (9×9, 8×8, 7×11, or a pie plate).
- Mix the softened cream cheese, sour cream, mayonnaise, garlic, chili powder, onion powder, and cumin in a bowl until smooth.8 ounces cream cheese, ½ cup sour cream, 2 tablespoons mayonnaise, 3 – 4 cloves garlic, 1 teaspoon chili powder, 1 teaspoon onion powder
- Stir in the green chiles, most of the green onions and cilantro, jalapeño, and the lime juice.4 ounces diced green chiles, 1 teaspoon cumin, 3 green onions, ¼ cup cilantro, ½ -1 jalapeño, 1 large lime
- Fold in the corn, shredded cheddar, and most of the cotija (saving some for topping). Mix gently.3 cups corn, 10 ounces cheddar cheese, 4 ounces cotija cheese
- Transfer the mixture to the baking dish, taste and adjust seasonings with a little salt and pepper if needed. Bake for 25–35 minutes, until golden on top and bubbling around the edges.salt & pepper to taste
- Garnish with the reserved cilantro, green onions, and cotija (or feta). Serve warm or at room temperature with Fritos Scoops or sturdy tortilla chips.salt & pepper to taste
Notes
- Add all ingredients to a 2–4 quart slow cooker and give it a quick stir.
- Cook on LOW 2–3 hours (recommended) or HIGH 1–2 hours, stirring once or twice.
- Switch to WARM for serving and garnish just before setting it out.
- Assemble the dip up to 24 hours ahead.
- Cover tightly and refrigerate.
- Bake straight from the fridge; simply add 5–10 extra minutes to the bake time.
Freeze before or after baking in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Rewarming
- Oven: Warm at 350°F for 15–20 minutes, or until hot and bubbly.
- Microwave: Heat in 30–45 second bursts, stirring occasionally.
- Crockpot: Place thawed dip in the slow cooker and warm on LOW for 1–2 hours, stirring occasionally.
- Use any corn you love. Canned, frozen/thawed, fresh, Mexicorn—mix and match! Sauté fresh corn for extra sweetness.
- Char the corn. A quick skillet blister gives that true street-corn flavor.
- Full-fat is creamiest. Reduced-fat works, but won’t be quite as rich.
- Choose Cotija if you can. Feta works, but Cotija brings the best salty punch.
- Soften the cream cheese. Room temp blends smoothly and prevents lumps.
- Adjust the heat. Seeded jalapeño for mild; whole pepper or a pinch of cayenne for extra kick.
- Mix gently. Keeps the corn kernels whole for the best texture.
- Watch the salt. Cotija is salty—taste before adding more.
- Bake uncovered. Helps the top turn golden and toasty.
- Use leftovers creatively. Spoon over potatoes, tuck into quesadillas, or spread inside tacos.
- Mayo is optional. But it adds that classic street-corn creaminess.
- Boost the protein. Add shredded chicken for a heartier, game-day version.
Nutrition
Tasia
I made a half recipe for an appetizer dinner with friends. It was a huge hit – perfectly cheesy and spicy with a great burst of lime!
Yay! Thanks so much Tasia!