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Easy Mexican Street Corn Dip

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Mexican Street Corn Dip is a quick and easy party appetizer incorporating all the flavors of street corn into a delectable dip oozing with flavors of sweet corn, the smokey heat of warm spices, and the creaminess of melting cheese. It’s summer party food, any time of the year!

Side view of Mexican Street Corn Dip in white oval baker with fresh cilantro, limes, and cheese

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Topped with grilled or charred corn, a zesty chili butter sauce, and crumbled Mexican cotija cheese, it’s utterly perfect with tortilla chips for a fun and festive snack. Whether you’re hosting a party or are on your way to a gathering… this Mexican Street Corn Dip will surely be a crowd-pleaser!

It’s summer in every bite! Whether you’re serving for Cinco de Mayo, backyard BBQ, or any gathering this season.

Inspired by Mexican Elots, this dip is quick to make and totally delicious. Whether you bake it or make it in a skillet, it’s a simple way to bring incredible creamy, cheesy goodness to any gathering.

And spicy? That’s up to you! It’s easy to ramp up the heat with peppers and spice… or tone it down according to your preference.

If you love Mexican-inspired dips, you may also enjoy looking at Black Eyed Peas Dip or 5 Minute Refried Bean Dip Recipe. And the Homemade Fresh Salsa is a must this season.

But today’s dip is all about corn… sweet summer corn. And it’s so yummy, a little decadent, but totally worth it!

Top view of Mexican Street Corn Dip with fresh lime wedges, cilantro and Cotija cheese

What’s in this Hot Street Corn Dip Recipe

If you love street corn and cheesy, flavorful dips, this appetizer recipe is for you. And believe me; it’s an excellent way to start any party! Here’s what you need:

  • Corn: I’m combining canned corn and one fresh corn cob. Canned corn works best but needs to be drained and rinsed. Frozen corn can work, too, but it should be fully defrosted and warmed before adding it to the recipe.
  • Cream Cheese: This ingredient brings the entire dip together. Be sure it is at room temperature to combine smoothly with the other ingredients. I’m using lower-fat cream cheese, but both work equally well.
  • Sour Cream and Mayonnaise bring a creamy, tangy, authentic flavor to the dip. You can swap plain Greek yogurt for the mayo if desired.
  • Spices: A combination of chili powder, smoked paprika, and cayenne gives this dip a burst of smoky flavor.
  • Shredded Cheese: Use freshly shredded cheese if possible, but pre-shredded is just fine for quick prep. Choose your favorite Mexican blend or pepper jack cheese is incredibly delicious.
  • Cotija Cheese: This cheese is used both as an ingredient in the dip and as a garnish at the end. If you prefer, feta crumbles are also tangy and delicious.
  • Peppers: Chopped jalapeno peppers are a favorite and bring delicious heat and spice. Keep the seeds in for more heat, or eliminate them for a milder dip. Or, if you have another pepper you love, swap it in!
  • Red Onion: These onions bring beautiful color and mild, almost sweet flavor to the dip, but white or yellow onions are good too.
  • Garlic: Minced garlic cloves bring a savory element that’s delicious.
  • Lime Juice: Fresh lime juice adds acidity and brightness to the creamy dip.
  • Fresh Cilantro is used in the dip and sprinkled on top for a beautiful finish.

Grilled Corn

As mentioned, corn is the star of this easy party food! While canned corn is the centerpiece of this dish, it’s fun to add an additional element. While optional, a grilled or roasted fresh corn cob brings so much to this delicious party food!

Charring or grilling one fresh corn cob adds flavor and color to this dip. It’s easy to grill corn outdoors or roast it directly on a gas stovetop grate in 5 minutes or less.

To roast corn on the stovetop, place one ear of corn on the gas grate over a medium-high heat flame. Use heat-safe tongs and turn the ear occasionally until it’s charred on all sides to your liking. Be careful to stand back; the corn will pop and sizzle as it cooks!

Top view of unbaked Mexican Street Corn Dip in a white oval baking dish

How to Make Mexican Street Corn Dip

Step-by-step instructions are in the recipe card below, but here is a quick overview:

  • Preheat the oven to 350°F and coat a 2-quart baking dish with nonstick cooking spray.
  • Combine cream cheese, sour cream, mayonnaise, garlic, chili powder, paprika, lime juice, and 1 cup of shredded cheese in a blender or with a mixer.
  • Transfer to a bowl and add reserved shredded cheese, canned corn, Cotija, chopped peppers, onion, and cilantro. Stir to combine.
  • Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
  • Bake for 15-20 minutes or until cheese is hot and bubbly.
  • While the dip is baking, make the spiced butter by combining melted butter, chili powder, and smoked paprika.
  • Remove from the oven and top with cilantro, Cotija, and grilled corn kernels. Drizzle with spiced butter if using!

How to Store and Reheat

Store leftover Mexican street corn dip in the refrigerator in an airtight container, for up to 4 days. Reheat in the oven at 350F until warmed through.

What to Serve with Mexican Street Corn Dip

  • Tortilla chips
  • Pita or crackers
  • Toasted bread like crostini
Side view of Mexican Street Corn Dip with cilantro, lime wedges and tortilla chips

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Mexican Street Corn Dip

Mexican Street Corn Dip is an easy party appetizer filled with sweet corn, abundant flavor, and creamy, melty cheese.
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 servings


  • 2 8-ounce packages of cream cheese I prefer low-fat
  • 1/3 cup sour cream
  • 1/3 cup mayonaisse or plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 2 cups shredded cheese, like Pepper Jack, Mexican blend, sharp cheddar, etc.
  • 2 15-ounce cans of corn, rinsed and drained
  • 2 tablespoons red onion, chopped
  • 4 ounces Cotja cheese (or Feta), crumbled
  • 1 jalapeno pepper, chopped (with or without seeds for heat)
  • 1 ear grilled corn, kernels removed from the cob
  • 1/2 cup fresh cilantro, chopped, plus more for garnish

Spiced Butter

  • 4 tablespoons melted butter
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika


  • Preheat the oven to 350°F and coat a 2-quart baking dish with nonstick cooking spray.
  • In a blender or mixer, combine cream cheese, sour cream, mayonnaise, garlic, chili powder, paprika, lime juice, and 1 cup of shredded cheese. Blend until fully combined.
  • Transfer the cream cheese mixture into a large bowl and add the remaining one cup of shredded cheese, corn, Cotija or feta cheese, chopped peppers, onion, and cilantro. Stir to combine.
  • Pour mixture into the prepared baking dish and sprinkle with more cheese if desired.
  • Bake for 15-20 minutes or until cheese is hot and bubbly.
  • While the dip is baking, make the spiced butter. While it's completely optional, it's really delicious!
  • Remove dip from the oven and garnish with additional cilantro, Cotija cheese, and grilled corn kernels. Drizzle with spiced butter if using!


Calories: 282kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Street Corn Dip

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