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- 4 ears of fresh corn, grilled and kernels removed - 1 cup cream cheese, softened to room temperature - 1 cup sour cream - 1 cup shredded sharp cheddar cheese - 1/2 cup crumbled cotija cheese - 1/4 cup mayonnaise - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/4 cup fresh cilantro, finely chopped - Salt and freshly ground black pepper to taste - Tortilla chips, for serving Fresh corn is key here. I use 4 ears, grilling them first. Grilling adds a nice smoky flavor that makes this dip shine. After grilling, let the corn cool, then cut the kernels off. Cream cheese, sour cream, and cheese bring a rich creaminess. I use a cup of each cream cheese and sour cream. Sharp cheddar and cotija add depth. The cotija cheese gives a nice salty touch. Lime juice, chili powder, and garlic powder add zing. Lime juice brightens the dip. Chili powder adds warmth, while garlic powder gives it a savory depth. Fresh cilantro adds a burst of freshness that lifts all the flavors. - Alternative cheeses - Dairy-free options - Spicy additions You can swap cheeses if you like. Try mozzarella or pepper jack for a different taste. For those avoiding dairy, use vegan cream cheese and sour cream. You can also skip the mayonnaise. Want more spice? Add diced jalapeños or a splash of hot sauce. This dip can easily be made as spicy or mild as you wish. {{ingredient_image_2}} First, get your grill ready. Preheat it to medium-high heat. Grill the corn on the cob for 10 to 15 minutes. Turn it often to get an even char. The kernels should be golden and a bit charred. Once done, let the corn cool. Use a sharp knife to cut the kernels off the cob. Place the kernels in a mixing bowl. In a large bowl, mix the softened cream cheese, sour cream, shredded cheddar, cotija cheese, and mayonnaise. Stir with a spatula until it is smooth and creamy. Next, add fresh lime juice, chili powder, garlic powder, and chopped cilantro. Then, mix in the grilled corn kernels. Stir gently to blend everything. Taste your dip and add salt and black pepper as needed. If you like heat, sprinkle in some cayenne pepper or extra chili powder. Now, take an oven-safe baking dish and spoon the dip into it. Smooth the top with your spatula. Preheat your oven to 350°F (175°C). Bake the dip for 20 to 25 minutes. The top should bubble and turn golden brown. Once baked, let it cool for about 5 to 10 minutes. This helps avoid burns when you dig in! - Start with softened cream cheese. This helps it mix well. Cold cream cheese can make your dip lumpy. - Mix gently but thoroughly. Use a spatula or wooden spoon to blend the ingredients. This keeps the dip smooth and creamy. - Adjust spice levels to your taste. If you like heat, add more chili powder or cayenne. - Try adding fresh herbs like oregano or green onions. They can give your dip a fresh kick. You can also use lime zest for extra zing. - Serve this dip warm for a gooey texture. It’s best right out of the oven. - If you serve it cold, let it chill for 30 minutes. Garnish with extra cilantro and a dash of chili powder. This makes the dish look vibrant and inviting. Pro Tips Use Fresh Corn: For the best flavor and texture, always opt for fresh corn on the cob. The sweetness and crunch of freshly grilled corn elevate the dip to another level. Customize the Heat: Adjust the spiciness of your dip by varying the amount of chili powder or adding diced jalapeños for a fresh kick. Taste as you go! Make Ahead: This dip can be prepared a day in advance. Just mix all ingredients and store in the refrigerator. Bake before serving for a warm, gooey treat! Garnish Creatively: Enhance the visual appeal by garnishing with additional cilantro, diced tomatoes, or avocado slices just before serving. {{image_4}} To kick up the heat, add jalapeños or hot sauce. Fresh jalapeños bring a nice crunch and a burst of heat. Chop them finely and mix them into your dip before baking. If you prefer a smoother heat, use hot sauce. Just a few dashes will do the trick. You can always add more later if you want it spicier. For a vegetarian dip, you can keep all the ingredients as they are. If you want a vegan version, swap the cream cheese, sour cream, and mayo for dairy-free alternatives. Brands like Tofutti and Daiya offer great vegan cream cheese and sour cream. You can also replace the cheeses with cashew cheese or nutritional yeast for a cheesy flavor. Feel free to explore different spices that reflect regional tastes. You might try adding smoked paprika for a deep, smoky flavor. Or, if you're feeling adventurous, add some cumin or chili powder for a more authentic Mexican taste. You can even sprinkle in some taco seasoning for a twist. Each variation can open a new door to flavor! To store leftovers, first let the dip cool to room temperature. Then, place it in an airtight container. It’s best to cover the dip tightly to keep it fresh. The dip will stay good for about 3 to 5 days in the fridge. When reheating, use the oven or microwave. For the oven, set it to 350°F (175°C). Heat the dip for about 15 minutes. This helps keep the dip creamy and warm. If using a microwave, heat in short bursts of 30 seconds. Stir in between to avoid hot spots. You can freeze the dip if you have a lot left. Use a freezer-safe container and leave some space at the top. This dip can last up to 2 months in the freezer. To defrost, place it in the fridge overnight. Reheat as mentioned above for the best results. You can serve this dip with: - Crispy tortilla chips - Fresh veggie sticks like carrots and cucumbers - Pita bread or crackers - Sliced bell peppers for a crunchy bite - Warm tortillas for a fun twist Pair these dippers with the dip to enhance the flavor. Each option brings a new taste and texture. I love using tortilla chips since they add a nice crunch. You can also try mixing in some diced avocado for extra creaminess. Yes, you can prep this dip ahead of time. Here are some tips: - Mix the dip and store it in the fridge for up to two days. - Cover it tightly with plastic wrap or a lid to keep it fresh. - When ready to serve, bake it just before your guests arrive. If you want to reheat it, just place it back in the oven at 350°F (175°C) until it’s hot and bubbly. Stir it halfway to ensure even heating. This way, you save time and enjoy the dip warm. The heat level can change based on your taste. The chili powder adds a mild kick. If you want more spice, here are some ideas: - Add cayenne pepper for extra heat. - Mix in diced jalapeños for a fresh, spicy flavor. - Drizzle with hot sauce before serving for a zesty punch. Taste the dip before serving to find the right heat for you. You can always add more, but it’s hard to take out spice once it’s in! In this post, we explored how to make a tasty Cheesy Mexican Street Corn Dip. We covered key ingredients like fresh corn, cheeses, and spices. I shared step-by-step instructions for preparation, mixing, and baking. Tips helped achieve the perfect creaminess and flavor. We discussed variations and storage methods too. This dip is fun, easy, and packed with flavor. Try it for your next gathering!

Cheesy Mexican Street Corn Dip

A creamy and cheesy dip featuring grilled corn, perfect for serving with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 ears fresh corn, grilled and kernels removed
  • 1 cup cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro, finely chopped
  • to taste salt and freshly ground black pepper
  • for serving tortilla chips

Instructions
 

  • Begin by preheating your grill to medium-high heat. Grill the corn on the cob for about 10-15 minutes, turning occasionally, until the kernels are golden and charred. Once grilled, let the corn cool for a few minutes before carefully cutting the kernels off the cob and transferring them to a mixing bowl.
  • In a separate large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, crumbled cotija cheese, and mayonnaise. Use a spatula or wooden spoon to mix everything together until you achieve a smooth and creamy consistency.
  • Once the mixture is creamy, add in the fresh lime juice, chili powder, garlic powder, and chopped cilantro along with the corn kernels. Stir gently to combine all the ingredients evenly throughout the mixture.
  • Taste the dip and season with salt and freshly ground black pepper as desired. For those who enjoy a kick of heat, this is a good point to add a pinch of cayenne pepper or an extra sprinkle of chili powder.
  • Spoon the mixed dip into an oven-safe baking dish, using the spatula to smooth the top for an even bake.
  • Preheat your oven to 350°F (175°C) and bake the dip for 20-25 minutes, or until the top is bubbling and beautifully golden brown.
  • Once out of the oven, let the dip cool slightly for about 5-10 minutes to avoid burning your tongue, then it's ready to serve!

Notes

Serve warm, garnished with cilantro and chili powder.
Keyword appetizer, cheesy, corn, dip