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Mexican Street Corn Dip

Mexican street corn dip with charred corn kernels folded into a creamy cream cheese base, then baked until the edges bubble. Topped with cotija cheese and fresh cilantro for a bold, tangy finish that clings to every chip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Corn and char
  • 3 cup corn kernels Fresh or frozen
Creamy dip base
  • 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
  • 0.5 salt To taste
  • 0.5 pepper To taste
  • 1 tbsp oil For skillet
Serving
  • 1 tortilla chips For serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the corn
  1. Heat the oil in a 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.
Mix the creamy dip
  1. In a bowl, mix softened cream cheese and mayonnaise until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder.
Bake and finish
  1. Transfer the mixture to a baking dish and bake at 375°F for 12-15 minutes until heated through and edges are bubbling. Top with the remaining cotija cheese and cilantro, then serve hot with tortilla chips.

Notes

For the best char, don’t over-stir once the corn hits the skillet—let a few kernels sit to darken before stirring again. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325°F until warm. Freezing isn’t recommended because the creamy base can turn grainy. For a lighter version, use reduced-fat cream cheese and a reduced-fat mayonnaise while keeping the same bake time.