The Easiest Street Corn Dip
A warm, creamy, and cheesy dip packed with the smoky and tangy flavors of Mexican street corn. This appetizer is incredibly easy to make and is the ultimate crowd-pleaser for any party or game day.
Equipment
- Large Mixing Bowl
- 9-inch Pie Plate or similar baking dish
- Spatula
Ingredients
- 1 (8-ounce) package cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 2 (15-ounce) cans sweet corn drained well (or 4 cups frozen corn, thawed)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese divided
- 1/2 cup finely diced red onion
- 1 jalapeño finely diced (seeds removed for less heat)
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, and lime juice. Stir with a spatula until smooth.
- Stir in the chili powder and smoked paprika.
- Add the drained corn, Monterey Jack cheese, half of the Cotija cheese (1/4 cup), red onion, jalapeño, and cilantro. Mix until everything is evenly combined.
- Spread the mixture into a 9-inch pie plate or a 1.5-quart baking dish.
- Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
- Bake for 20-25 minutes, until the dip is hot and bubbling. Broil for the last 1-2 minutes for a golden-brown top, if desired.
- Garnish with extra cilantro and serve warm with tortilla chips.
Notes
For the best flavor, use fresh lime juice and full-fat dairy. If you can't find Cotija cheese, crumbled Feta is the next best option. Make sure to drain your corn very well to prevent the dip from becoming watery.