This Mexican corn dip is my fun take on Mexican street corn, a deliciously popular street food here in Los Angeles. Filled to the brim with charred corn kernels, zesty spices, lime, and a gooey layer of cheese, this hot and creamy dip is scrumptious served with crispy corn chips for scooping!
Mexican Corn Becomes a Hot and Bubbly Dip
Here in Los Angeles, Mexican corn is often referred to as Mexican street corn (sometimes called, "elotes locos", or "crazy corn"). It's a tasty snack you can find on many street corners where good, authentic Mexican food is dished up to hungry and eager patrons.
Charred corn cobs are slathered in a creamy and slightly tangy combination of mayo and sour cream to allow for the finishing touch of chili powder, lime, and a hefty sprinkle of Cotija cheese to scrumptiously adhere and add yet another layer of flavor to an already succulent and sweet corn cob.
Mildly spicy and a touch rich, the flavors in this corn on the cob delicacy are irresistible!
Mexican corn is no doubt a savory and zesty treat, which is why it's the perfect inspiration for my Mexican corn dip—a hot and bubbly, creamy and zippy dip!
How to Make Mexican Corn Dip
My delicious Mexican corn dip is prepared using pretty much the same tasty ingredients typically found in Mexican street corn. The only difference is that I combine all those ingredients in a bowl, and bake everything up to hot and bubbly perfection.
Here's a peek at my Mexican corn dip recipe: (or just jump to the full recipe...)
- I start by simmering my ears of corn just until crisp-tender, and once drained, I quickly char them in a hot cast-iron skillet for added flavor. Then, once cool enough to handle, I cut the charred kernels from the ears.
- To assemble the dip, I add my cream cheese, sour cream, mayo and other zesty ingredients to a bowl, and fold together to combine; I fold in my corn kernels, then spoon the mixture into a baking dish.
- I top it all with some cheese, and bake the Mexican corn dip for about 20-25 minutes, until hot and bubbly with the cheese deliciously melted.
- To serve, I garnish with green onion, cilantro and an optional sprinkle of Cotija cheese, and serve with chips.
Mexican Corn Dip
by Ingrid Beer
Yield: Serves 10
Nutrition Info: 347 calories per serving
Prep Time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
- 6 medium ears of corn, cleaned of husks and silks (I prefer to use the pre-packaged ears of corn for this)
- 12 ounces cream cheese, softened at room temp
- 1 cup sour cream
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Pinch cayenne
- 2 large cloves garlic, pressed through garlic press
- 1/4 cup cilantro leaves, chopped finely, plus a few extra leaves for garnish
- 2 green onions, chopped finely, divided use
- Zest of 1 lime
- 1 tablespoon of lime juice
- 1 1/4 cup grated pepper jack cheese, divided use
- 2 tablespoons Cotija cheese, optional garnish
- Blue corn or white corn chips, for dipping
- Preheat the oven to 350°, and lightly mist a baking dish with cooking spray.
- Bring a large pot of well-salted water to the boil, and add in the ears of corn (work in a couple of batches, if needed), and cook for 4 minutes; then remove and allow to drain for a moment.
- Place a large cast-iron skillet over high heat, and once very hot, add the ears of corn in and allow them to charr on all sides, about 4-5 minutes; alternately, if you have a gas stove, you can also quickly charr the ears by placing them directly onto a couple of burners on low or medium-low flame, turning for a couple of minutes until charred; allow the ears to cool almost completely, then cut the kernels from the ears and reserve.
- To a large bowl add the softened cream cheese, sour cream, and mayo, and using a spatula, blend together until nice and smooth; add in the salt, black pepper, cumin, chili powder, cayenne, garlic, the 1/4 cup chopped cilantro leaves, 1 of the chopped green onions (reserve the other for garnish), the zest and juice of lime, and 1/4 cup of the grated jack cheese, and fold together.
- Add in the corn kernels and fold those in as well, then spoon the mixture into your prepared baking dish, top with the remaining 1 cup of grated pepper jack cheese, and bake for about 25 minutes, or until bubbly and golden, and melted.
- Garnish with green onion and/or cilantro, and enjoy with chips.
Tips & Tidbits for my Mexican Corn Dip:
- Pre-packaged fresh corn for ease: I love using the pre-packaged ears of corn for this recipe, as they're already shucked and free from almost all silks; just get two packages of 4 ears, and you'll have 2 ears left over.
- Get your cream cheese nice and soft: Allow your cream cheese to become softened at room temp before adding the rest of your ingredients in. That way, it'll be super creamy and spreadable and smooth when the remainder of the ingredients get added in.
- A couple of ways to char your corn: Once the ears are par-cooked, you can char them for added flavor by placing them into a super-hot cast-iron skillet for a few minutes until they get those little black char flecks on all sides. Or, if you feel adventurous, and have a gas stove, you can char them directly on your burners on low or medium flame for a couple minutes. (You can even skip this step completely if you'd prefer.)
- Do ahead: You can prepare the dip a day or two ahead and keep it covered in its baking dish in the fridge. Then, just take it out a couple of hours before you plan on baking and serving it to allow for it to come to room temp.
Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!