Baked Mexican Street Corn Dip (w/ Canned Corn and No Mayo)
Mexican Street Corn Dip is an addictive appetizer that’s perfect for gatherings, potlucks, or game day spreads. This easy recipe saves time by using fire-roasted canned corn as the star ingredient, combined with simple staples you likely already have on hand. The result is a creamy (but not too thick) dip that reheats beautifully and disappears fast.
A Ridiculously Good (and Easier) Mexican Street Corn Dip
We wanted a street corn dip to pair with our favorite Mexican dishes.
Like with our Spinach Artichoke Dip, our goal was a recipe that skipped the mayo and didn’t take a lot of time or effort. Using fire-roasted canned corn let us do just that. We got all the flavor of roasted corn without having to roast it ourselves.
We kept it in the fridge for a few days and used it again and again as a side to other Mexican Recipes.
I will for sure be making this again in the future.
Polly’s Text to Rachel When Testing the Recipe
“I seriously cannot stop eating this…” -Polly
Let’s Make Some Mexican Street Corn Dip!
Testing Tips
- Regular canned corn will work but you won’t get as much depth of flavor.
- Let the dip cool 10-15 before eating.
- It was a delicious addition to our Chicken Burrito Bowls!
How to Video
Mexican Street Corn Dip
Ingredients
- 8 ounces cream cheese (softened)
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice (about 1-2 limes)
- 1 tablespoon taco seasoning
- 2 15-ounce cans fire-roasted corn (drained)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup fresh cilantro (finely chopped)
- 1/4 cup red onion (finely diced)
- 1 teaspoon minced garlic
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray.
- In a large bowl or stand mixer with a paddle attachment, combine cream cheese, shredded cheese, sour cream, lime juice, and taco seasoning until smooth.
- Add corn, cotija cheese, cilantro, red onion, and garlic, and stir until fully combined.
- Pour mixture into prepared baking dish and spread with a spatula until smooth.
- Bake dip for 20-23 minutes until hot and bubbly around the edges.
- Let the dip cool 10-15 before eating. Serve warm with tortilla chips.
Notes/Tips
- Reheats very well in the microwave or oven.
- If you can’t find cotija cheese, feta or queso fresco are great choices for a similar salty, crumbly texture.
- Regular canned corn will work but you won’t get as much depth of flavor.
Nutrition
Recipe Contributor: Rachel Walters
Pastry Chef Rachel Walters developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Management and Baking and Pastry Arts. She’s worked in numerous restaurants and has developed recipes for Thriving Home for years now.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her husband.
Find more of Rachel’s desserts here.
Fantastic! I’m normally not a dip guy, but I finished a half bag of chips enjoying this one. Making it for game days for sure
Ha! Love to hear it. Thanks for leaving a review Austin.