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Mexican Street Corn Dip

Mexican street corn dip with golden creamy texture, charred corn kernels, and cotija cheese crumbles. Baked until bubbling at the edges, then finished with fresh cilantro and extra cotija for a bold, party-ready appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Corn and dairy 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
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
  • 1 tbsp oil
  • 1 tortilla chips For serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat the oil in a cast iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes, and the pan looks dry at the edges.
  2. Season the corn with salt and pepper. Stir to coat and taste for balanced seasoning.
Mix and bake
  1. Mix the softened cream cheese and mayonnaise until smooth. Continue mixing until no lumps remain.
  2. Fold in the charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder. Stir until the dip turns evenly golden with flecks of green cilantro.
  3. Transfer the mixture to a baking dish. Spread it level so the edges bake evenly.
  4. Bake at 375°F for 12 to 15 minutes until heated through and the edges are bubbling. Watch for a lightly set surface and active bubbling at the rim.
  5. Top with the remaining cotija cheese and cilantro. Finish with a fresh green garnish just before serving.
  6. Serve hot with tortilla chips. Arrange chips around the baking dish for easy dipping.

Notes

For the best char, use a hot skillet and avoid stirring too frequently during the last couple minutes so kernels can darken. Refrigerate leftovers in a sealed container for up to 3 days and reheat in the oven or microwave until hot. Freezing is not recommended because the cream cheese base can become grainy. For a lighter version, swap half the mayonnaise for plain Greek yogurt (keep bake time the same).