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Delicious hot Mexican street corn dip served in a bowl

Hot Mexican Street Corn Dip

A creamy and spicy dip inspired by classic Mexican street corn, perfect for sharing at parties or as a flavorful snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 ounce) whole kernel corn drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 ounces cream cheese softened
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons lime juice
  • 1 jalapeño seeded and minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Pinch cayenne pepper optional
  • 1 cup cotija cheese crumbled
  • Salt and black pepper to taste

Equipment

  • Large mixing bowl
  • 8×8-inch baking dish
  • Spatula or spoon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to get it ready for baking the dip.
  2. In a large bowl, combine the drained corn, mayonnaise, sour cream, softened cream cheese, chopped cilantro, lime juice, minced jalapeño, chili powder, smoked paprika, optional cayenne pepper, salt, and pepper; mix thoroughly until all ingredients are well combined.
  3. Transfer the entire mixture into an 8x8 inch baking dish and evenly sprinkle the crumbled cotija cheese over the top.
  4. Bake for 20-25 minutes, or until the dip is bubbly, heated through, and the cheese on top is lightly golden.
  5. Serve the hot dip immediately with your choice of tortilla chips, pita bread, or fresh vegetable sticks.

Notes

Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.