If you enjoy Mexican Corn with its smoky-spicy-savory-sweet flavors, you’ll love this creamy Mexican Corn Dip filled to the brim with all those same vibrantly delicious elements, hot and ready for some crispy corn chips to take a plunge into.
Mexican Corn Gets a Dip-Able Makeover
Here in Los Angeles, Mexican Corn (or Mexican Street Corn as it’s called by the locals) is a tasty snack staple you can often find on street corners where authentic Mexican food is dished up to hungry 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 with yet another layer of flavor to an already succulent and sweet corn cob.
Mildly spicy and a perfectly rich, the flavors are irresistible.
Mexican Street Corn is no doubt a savory and zesty treat, which is why it’s the perfect inspiration for this Mexican Corn Dip!
Off the Cob and into a Baking Dish for a Hot and Bubbly Dip
This zesty dip is loaded with charred corn kernels cut from the cob and combined with a touch of mayo, sour cream, cream cheese, garlic, lime and chili powder. It’s topped with a bit of shredded cheese before finally given a quick bake in the oven for that melted gooey-ness.
It’s for sure a fun twist on how Mexican Street Corn is typically served up!
Mexican Corn Dip Tips & Tidbits
• Pre-packaged corn for ease: I love using the pre-packaged ears of corn for this recipe—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. It’ll be super creamy, 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’re feeling adventurous, and have 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. Just take it out a couple of hours before you plan on baking and serving it to allow it to come to room temp.
Looking for a few other tasty dips?
Mexican Corn Dip
by Ingrid Beer
Yield: Serves about 8-10
Prep Time: 30 minutes
Cook time: 25 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
• Blue corn or white corn chips, for dipping
• 2 tablespoons Cotija Cheese, sprinkled for garnish
-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 ¼ cup chopped cilantro leaves, 1 of the chopped green onions (reserve the other for garnish), the zest and juice of lime, and ¼ 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 Cotija cheese.
-Enjoy with chips!