Mexican Street Corn Dip Recipe
Introduction
This Mexican Street Corn Dip is a creamy, cheesy delight packed with bold flavors and a touch of spice. Perfect for parties or casual snacking, it combines tangy lime, spicy jalapeño, and fresh cilantro for an irresistible appetizer.
Ingredients
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can also be used)
- 2 cloves garlic (minced)
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (divided; Mexican blend cheese works for a milder flavor)
- 30 oz. canned corn (fully drained and rinsed, about 2 cans; fresh or defrosted frozen corn also works)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
- 1 jalapeño pepper (chopped; leave seeds in for extra spice or remove for milder)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Step 1: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside.
- Step 2: In a high-powered blender or mixer, combine the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and fully combined.
- Step 3: Transfer the cream cheese mixture to a large bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta, chopped jalapeño, red onion, and cilantro. Stir everything together until well mixed.
- Step 4: Pour the mixture into the prepared baking dish. If you like, sprinkle a little extra shredded cheese on top for a golden crust.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the cheese is hot, bubbly, and slightly golden on top.
- Step 6: Remove from oven and garnish with additional cilantro, feta, and a drizzle of hot sauce if desired. Serve warm with tortilla chips or fresh veggies.
Tips & Variations
- For a milder dip, use a Mexican cheese blend instead of pepper jack and remove jalapeño seeds.
- Swap sour cream with Greek yogurt for added protein and a tangy twist.
- Add a pinch of smoked paprika or chili powder for extra depth of flavor.
- Use fresh corn when in season for a sweeter, crunchier texture.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to preserve creaminess and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, prepare the dip mixture in advance and store it covered in the refrigerator before baking. Bake just before serving for the best taste and texture.
What can I serve this dip with?
This dip is delicious with tortilla chips, pita bread, fresh vegetable sticks like bell peppers and cucumbers, or even as a topping for grilled meats.
PrintMexican Street Corn Dip Recipe
This Mexican Street Corn Dip is a creamy, cheesy, and flavorful appetizer inspired by the classic Mexican street corn. It features a mix of cream cheese, sour cream, pepper jack cheese, corn, feta, jalapeno, and fresh cilantro, baked to bubbly perfection. Perfect for parties, game days, or casual gatherings, this dip is both easy to prepare and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Dairy and Cream Base
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can be substituted)
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend for a milder flavor)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
Vegetables and Flavorings
- 2 cloves garlic (minced)
- 1 jalapeno pepper (chopped; leave seeds in for extra spice or remove for mild)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
- 30 oz. canned corn (fully drained and rinsed, approx. 2 cans; fresh or defrosted frozen corn also work)
Other Ingredients
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (about 1 lime)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray and set it aside.
- Blend cream cheese mixture: In a high-powered blender or mixer, combine the room-temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and fully combined.
- Mix in remaining ingredients: Transfer the blended cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeno, chopped red onion, and fresh cilantro. Stir everything together thoroughly to ensure even distribution of all ingredients.
- Assemble the dip: Pour the combined mixture into the prepared baking dish. If desired, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, hot, and bubbly.
- Garnish and serve: Remove from the oven and garnish with extra cilantro, crumbled feta, and a drizzle of hot sauce if desired. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- For a milder dip, use a Mexican cheese blend instead of pepper jack and remove jalapeno seeds.
- Fresh, frozen, or canned corn can be used; just ensure canned corn is well-drained and rinsed.
- Substitute sour cream with Greek yogurt or mayo for different tanginess or creaminess levels.
- Adjust the amount of hot sauce and jalapeno based on your preferred spice level.
- Serve this dip warm for the best flavor and texture experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: Mexican street corn dip, creamy corn dip, baked corn dip, pepper jack cheese dip, party appetizer, game day snack
