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Close-up of baked Mexican street corn dip in a white dish, topped with charred corn, crumbled cotija cheese, diced red onion, sliced jalapeños, cilantro, and a lime wedge, with corn chips on the side.
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Mexican Street Corn Dip

This warm, baked Mexican Street Corn Dip is loaded with fire-roasted corn, smoky spices, and plenty of cheese. Easy to make ahead and perfect for game days, potlucks, and casual entertaining.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: cheese, dip, easy, spicy
Servings: 10 to 12 servings
Author: Amanda Biddle

Ingredients

  • 4 tablespoons salted butter
  • ⅓ cup finely diced red onion
  • 2 large cloves garlic , minced
  • 8 ounces brick-style cream cheese , softened (we use Philadelphia)
  • ⅓ cup full-fat sour cream (such as Daisy)
  • ⅓ cup mayonnaise (we use Duke's)
  • 1 medium jalapeno , finely diced with seeds and ribs removed (see Note 1)
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons chopped chipotle peppers in adobo sauce
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons mild chili powder
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (more or less, to taste, see Note 1)
  • ½ teaspoon sea salt
  • 2 cups shredded quesadilla cheese , divided (see Note 2)
  • 4 cups frozen fire-roasted corn , defrosted and drained (see Note 3)

Optional toppings

  • ¾ cup crumbled cotija cheese
  • chopped fresh cilantro, chopped red onion, sliced jalapenos, extra corn kernels

Instructions

  • Preheat oven to 350℉ with the rack in the middle position. Lightly coat a 13x9-inch baking dish with cooking spray, and then set it aside.
  • In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic and cook until softened and fragrant, about 4-5 minutes. Set aside.
  • Add the softened cream cheese to a large mixing bowl along with the sour cream, mayonnaise, jalapeno, cilantro, chipotles in adobo, lime juice, seasonings (chili powder, paprika, cumin, cayenne, and salt), and 1 cup of the shredded cheese. Use an electric hand mixer (or a rubber spatula or wooden spoon) to mix until well combined.
  • Fold in the fire-roasted corn and the cooked onion-garlic mixture until evenly combined.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer. Top with the remaining cup of shredded cheese.
  • Bake for 20-25 minutes, until the dip is hot, bubbly, and lightly golden on top.
  • Remove from the oven and garnish with your desired toppings. Serve warm with sturdy tortilla chips or corn chips.

Notes

1. Adjusting Heat: For a milder dip, reduce or omit the cayenne and/or jalapeno. For more heat, don't remove the jalapeno ribs from the pepper and/or add extra chopped chipotles to the base.
2. Cheese substitutions: If you can't find Mexican quesadilla cheese at your local market, you can substitute shredded Monterey Jack or a Mexican cheese blend. 
3. Corn: Frozen fire-roasted corn is convenient, with good flavor and texture. In summer, grilled fresh corn cut straight from the cob is a great upgrade. Canned fire-roasted corn can be used in a pinch, but be sure to drain it very well.

Nutrition

Serving: 0.08recipe | Calories: 325kcal | Carbohydrates: 18g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 631mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 7mg | Calcium: 413mg | Iron: 1mg

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