This savory, cheesy Mexican Corn Dip will take your next snack time to a new level of satisfaction. All the saltiness you crave from a cheesy snack, plus the fresh and subtle sweetness of the corn—this dip has it all.
Dress Up Your Dip! Corn is a humble vegetable, why not dress it up a bit? This is a decadent dip that is creamy, cheesy, and still undeniably makes corn the star of the recipe. Good enough to eat by the spoonful or with a handful of your favorite tortilla chips. Or spoon some onto a taco!
You’ll be finding excuses to make this dip again. And it’s so easy, there’s no reason not to. If you can mix a few ingredients together, you can have this delicious dip in no time. This dip can handle a little kick because of the sweetness of the corn, but you can always adjust to your own heat tolerance!
This dish is makes a great afternoon snack—I love how all the flavors combine. It’s also just as good served warm as it is at room temp—making it great for busy days and parties alike. It’s also just plain pretty with bright, cheerful yellow corn.
If this dip sounds delish—make it a meal with
Corn dishes are among the most popular on this site. My family absolutely crazy for it so you know I serve it at home all the time. Here are a few other corn recipes that are guaranteed to be at hit on your dinner table and gatherings!
I’ve got plenty of reasons to love this dish and you will too—It’s your turn to dip in!
- Cream Cheese: Use the regular, full fat version for best taste!
- Mayonnaise: Since I live on the West cost, I use Best Foods. If you can grab Dukes, do it!
- Chili Powder: Chili powder is an art! I like to use a mild one for most my recipes that kids will partake in. For most recipes I use the regular, McCormicks version.
- Cumin: This adds a great herbaceous smokiness.
- Sour Cream: Again, I use full fat for best flavor.
- Green Chiles: These have very little juice in the cans but I still drain them. I use the mild version to keep things kid friendly.
- Jalapeño Pepper: Virtually all the heat in the pepper is contained in the ribs and seeds. Control the heat level you add to the dip by removing all of both or just part.
- Lime Juice: Add the perfect South of the border acidity.
- Garlic: Since this is used raw in the dip, I mince it rather than chop it so it blends nicely in the dip. You never get a big chunk on a chip!
- Pepper Jack Cheese: Different brands have different heat levels. I’ve found, in general, that the generic, supermarket brands have the most chile flavor with the mildest heat level. Sonoma Jack brand seems to be a lot hotter, even their mild version.
- Green Onion: This adds a nice, mellow, onion flavor.
- Cojita Cheese: This is an aged cheese made from cow’s milk and named after the town of Cotija, Mexican. I find it to be salty so watch your seasoning.
- Mexican Corn: I love this product! I generally use Green Giant Mexicorn. It contains corn, red and green bell pepper.
- Yellow Corn: The star of this dip!
Are Mexicorn and Fiesta Corn The Same?
Both products contain the same ingredients. Green Giant produces the product called Mexicorn and Del Monte produces Fiesta Corn. Either product will work deliciously as the Mexican corn called for in this recipe.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Seal it, then store it for up to four days. You’ll definitely want to reheat it before you eat it though, so pop it in the microwave or toaster oven!
- Can You Freeze This? No! There is way too much dairy in this Mexican street corn dip for it to do well in the freezer. Just discard the leftovers after the four-day fridge mark!
- Make-Ahead Tips: Since the dip is so easy to make, the only make-ahead tip I have is to mix everything together per the recipe and leave it covered in a bowl in the fridge until ready to bake.
- I prefer to leave it in the mixing bowl rather than in the baking dish because, if the baking dish has been in the fridge, it really needs to come to room temp before you put it in a hot oven or you risk breaking your dish and ruining your dip! Just seems easier and requires less planning ahead to leave it in a bowl!
- Food Safety: Here’s an article you might want to check out.
- Use fresh corn: Skip the canned corn and use fresh if it’s in-season like with the hot corn dip Pioneer Woman makes!
- Use frozen corn: If you only have frozen corn on hand it will work. Just cook it and drain it very well before using it. I love the frozen roasted version from Trader Joe’s~no endorsement…btw!
This is delicious served with corn chips, Scoops, or Fritos! I love to serve it in warmer months with my basil margarita and pineapple margarita and during the fall and winter months, my cranberry margarita.
Honestly, I think it’s unlikely you’ll have any leftovers, but it you do, this is fabulous on homemade quesadillas, burritos, burrito bowls, and tacos. If you’re thinking of serving Mexican food, consider making a double batch of this dip to use as a topping or condiment!
How to Make Mexican Corn Dip
- Mix the cream cheese and mayonnaise.
- Add the corn and other ingredients.
- Transfer to the cast iron skillet. Top with cheese.
- Bake and add the toppings.
***See full instructions below!
More Dip Recipes
- Crack Dip
- Buffalo Chicken Dip
- Spinach Artichoke Dip
- Rotel Dip
- Beer Cheese Dip
- Shrimp Dip
- Jalapeño Popper Dip
Mexican Corn Dip
- 12 ounces cream cheese
- 1 cup mayonnaise
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 cup sour cream
- 1 (4-ounce) can chopped green chilies, drained
- 1 jalapeno pepper, seeded, ribs removed, and minced
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 2 cups pepper jack cheese, shredded~divided
- 1/2 cup green onion, sliced
- 1/4 cup Cojita cheese, crumbled
- 1 or 2 (11-ounce) can Mexican corn, drained
- 1 (14-ounce) can yellow corn, drained
- 2 tablespoons Cojita cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup green onion, sliced
- Preheat the oven to 375 °F.
- Butter a 12-inch cast iron skillet or a 9x13-inch baking dish; set aside.
- In a medium mixing bowl, mix together cream cheese (12 ounces) and mayonnaise (1 cup) until smooth and well combined.
- Add chili powder (1 1/2 teaspoons), ground cumin (1 teaspoon), sour cream (3/4 cup), green chilies (1 can), a jalapeno pepper (1), lime juice (2 tablespoons), garlic (3 cloves), 1 cup jack cheese, green onion (1/2 cup), Cojita cheese (1/4 cup), Mexican corn (1 or 2 (11-ounce) can), and yellow corn (1 can). Mix until well combined.
- Spoon mixture into prepared pan. Sprinkle top with remaining 1 cup pepper jack cheese. Bake in preheated oven for about 15-20 minutes or until cheese is hot and bubbly.
- Garnish with 2 tablespoons Cojita, cilantro,1/4 cup red onion, and 1/4 cup green onion. Serve with tortilla chips.
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Can fresh corn be a substitute for can corn? If yes what is a yummy suggestion?
Hi Nickey. Fresh corn will be great!!
We love this dip! I’m gonna make it again. Thank you
Yaaay! Thank you, Anne. I’m glad you enjoy 🙂