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Mexican Street Corn Dip

Mexican street corn dip is a golden, creamy appetizer with charred corn kernels and cotija cheese crumbles. It’s baked until bubbling, then finished with fresh cilantro and extra cotija for bold street-corn flavor.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Corn dip base
  • 3 cup corn kernels
  • 6 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 0.5 cup cotija cheese crumbled; reserve some for topping
  • 0.25 cup fresh cilantro chopped
  • 2 clove garlic minced
  • 1 lime juiced
  • 0.5 tsp chili powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 15 ml oil for heating the skillet
To serve
  • 1 tortilla chips as needed

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat 1 tablespoon oil in a cast iron 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.
Make the creamy dip
  1. Mix softened cream cheese and mayonnaise until smooth. Fold in the charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder.
Bake and finish
  1. Transfer the mixture to a baking dish. Bake at 375°F for 12 to 15 minutes until heated through and the edges are bubbling.
  2. Remove from the oven and top with the remaining cotija cheese and cilantro. Serve hot with tortilla chips.

Notes

For the best charred flavor, don’t overcrowd the skillet—cook in a single layer or in batches if needed. Store leftovers covered in the fridge for up to 3 days; reheat in a 300°F oven until warmed through. Freezing isn’t recommended because mayonnaise-based dips can separate when thawed. If you want a lighter option, use reduced-fat cream cheese and a light mayonnaise.