How to Video
Mexican Street Corn Dip
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.
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 8x8-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
Serving: 1 serving | Calories: 86 kcal (4%) | Carbohydrates: 2 g (1%) | Protein: 3 g (6%) | Fat: 7 g (11%) | Cholesterol: 23 mg (8%) | Sodium: 156 mg (7%) | Fiber: 0.1 g | Sugar: 1 g (1%)
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