Savory Mexican Street Corn Dip Recipe Easy Baked to Perfection
A creamy, cheesy Mexican street corn dip baked to golden perfection with a smoky, slightly spicy kick. Perfect for parties, casual gatherings, or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 3 cups (450g) fresh or frozen corn kernels
- 8 ounces (225g) cream cheese, softened
- ½ cup (120ml) sour cream
- ¼ cup (60ml) mayonnaise
- ½ cup (75g) crumbled cotija cheese
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup chopped fresh cilantro
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Salt to taste
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F (190°C). Position the oven rack in the center to ensure even baking.
- Prepare the corn: If using fresh corn, cut kernels off the cob. For extra flavor, heat a skillet over medium-high heat and lightly char the corn kernels for 5-7 minutes, stirring occasionally. If using frozen corn, thaw and drain well to avoid excess moisture.
- In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir with a spatula until smooth and creamy, about 2-3 minutes.
- Stir in minced garlic, lime juice, smoked paprika, chili powder, ground cumin, and salt. Mix well to distribute the spices evenly.
- Fold in the charred (or thawed) corn kernels, crumbled cotija cheese, chopped jalapeño (if using), and chopped fresh cilantro. Mix gently to combine without crushing the corn.
- Spoon the mixture into an 8×8-inch (20×20 cm) baking dish and spread evenly. Sprinkle the top with sliced green onions and extra cotija cheese if desired.
- Bake for 20-25 minutes or until the top is golden and bubbly.
- Let the dip rest for 5 minutes before serving to help it set and make scooping easier.
Notes
If the dip seems too thick before baking, add a tablespoon of milk or cream to loosen it. Avoid overcrowding the baking dish to ensure even cooking and a perfect golden crust. Let the dip cool slightly before serving for easier scooping. For a smoky flavor, lightly char the corn kernels before mixing. This dip is naturally gluten-free and can be made dairy-free by substituting cream cheese and sour cream with coconut cream and dairy-free yogurt.
Nutrition
- Serving Size: About ¼ cup (65g)
- Calories: 150
- Fat: 12
- Carbohydrates: 7
- Fiber: 1
- Protein: 4
Keywords: Mexican street corn dip, baked corn dip, creamy corn dip, party dip, easy appetizer, cotija cheese dip, smoky corn dip