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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels, a golden creamy base, and cotija cheese crumbles. Baked until bubbling for a warm, scoopable appetizer loaded with cilantro and lime.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Corn dip base
  • 3 cup corn kernels Fresh or frozen
  • 6 oz cream cheese Softened
  • 0.5 cup mayonnaise
  • 0.5 cup cotija cheese Crumbled
  • 0.25 cup fresh cilantro Chopped
  • 2 garlic Minced
  • 1 lime Juiced
  • 0.5 tsp chili powder
  • salt To taste
  • pepper To taste
  • tortilla chips For serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat 1 tbsp 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 charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder until evenly combined.
Bake and serve
  1. Transfer the mixture to a baking dish and bake at 375°F for 12-15 minutes until heated through and edges are bubbling.
  2. Top with the remaining cotija cheese and cilantro. Serve hot with tortilla chips.

Notes

For the best char, spread the corn in an even layer in the skillet and avoid stirring nonstop so kernels can color. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended because cream cheese can become grainy. Dietary swap: use a dairy-free cream cheese and mayonnaise alternative to make a dairy-light version while keeping the same bake time.