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+ servings

Mexican Street Corn Dip

This Mexican Street Corn Dip is one of the easiest and tastiest appetizers you can make for game day, Cinco de mayo, potlucks, holidays, and parties!  It’s inspired by everyone’s favorite elote street corn (corn on the cob slathered in chili lime mayo then bathed in Cotija cheese) – but in easier (and dare I say more delicious?!) hot corn dip form!  This Mexican Corn Dip is a hypnotic creamy, cheesy blend of juicy charred sweet corn, tangy green chilies, spicy jalapenos, zesty cilantro, salty Cotija, creamy sour cream and mayonnaise blanketed with pepper Jack cheese then baked until golden and bubbly. This corn dip recipe can be made in advance then popped in the oven or even be made in the slow cooker for a tantalizing, stress-free, favorite appetizer!   Serve it with shatteringly crispy tortilla chips and everyone will be becoming back for more.
Servings 12 -16 servings



  • 1 4 oz. can diced green chiles, drained
  • 1 4 oz. can diced jalapeno peppers, drained (or less to taste)
  • 1/2 cup cilantro, chopped (measure before chopping)
  • 1/4 cup thinly sliced green onions
  • 1 cup freshly grated sharp cheddar cheese
  • 2 cups shredded Pepper Jack cheese, divided
  • 1/2 cup cotija cheese, crumbled, divided
  • 1 tablespoon olive oil
  • 2 15 oz. cans sweet corn, drained, rinsed, dried
  • 2 cloves garlic, minced


  • Preheat oven to 350 degrees F.
  • Add cream cheese, mayonnaise, sour cream, lime juice and all seasonings to a large bowl. Stir until combined (use a handheld mixer if desired to make it extra creamy).
  • Stir in green chilies, jalapenos (add to taste), cilantro, green onions, cheddar, 1 cup Pepper Jack cheese, and ¼ cup Cotija; set aside.
  • Heat oil in a large cast iron skillet over a medium-high heat. Add the corn and cook for 5-7 mins, until slightly charred. Add garlic and sauté for 30 seconds. Transfer corn to the cream cheese mixture and stir to combine.
  • Spoon mixture into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining 1 cup pepper Jack and ¼ cup Cotija cheese.
  • Bake uncovered at 350 degrees for 15-20 minutes or until cheese is hot and bubbly. Garnish with additional cilantro, Cotija and jalapenos or hot sauce if desired. Serve with your favorite tortilla chips.



HOW to store, reheat, Make Ahead

  • Storage:  Store in an airtight container in the refrigerator for up to 4 days.  
  • How to reheat: Cover the skillet with foil and reheat in the oven at 350 degrees for approximately 15-20 minutes or until hot and bubbly. You can microwave smaller portions at 30 second intervals until heated through.
  • Make ahead: Assemble, cover with foil, and refrigerate until ready to bake.  When it’s time to bake, let the dip sit at room temperature while the oven preheats and add an extra 10 minutes to the baking time or bake until hot and bubbly.
  • Leftovers:  You can add leftovers to a skillet with some milk and gently heat to create an incredible rich creamy, cheesy, sauce. This cheese sauce is spectacular with rice, or in burritos, tacos, quesadillas, flautas or taquitos. etc. or over rice, baked potatoes, nachos, French fries etc.