What kind of corn works best for Mexican Street Corn Dip?

You can use fresh , frozen , or canned corn in this dip. Fresh corn will offer the sweetest, crispest bite, but frozen or canned make convenient alternatives with great results. For added flavor, try fire-roasted or grilled corn.

Can I make this Mexican Street Corn Dip ahead of time?

Yes, this dip is perfect for prepping ahead. Simply assemble all ingredients in the baking dish, cover, and refrigerate up to 24 hours before baking. When ready to serve, bake as instructed and garnish fresh.

Is Mexican Street Corn Dip spicy?

The dip has a mild to moderate kick, depending on the jalapeño used. For a spicier version, leave in the jalapeño seeds or add extra chili powder or hot sauce. For a milder dip, remove all seeds and use half the jalapeño.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days . To reheat, warm in a microwave-safe dish or bake at 350°F until heated through. Stir gently to maintain its creamy texture.

Mexican Street Corn Dip – Best 30-Minute Party Appetizer

Name: Mexican Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 cups corn kernels (fresh, frozen, or canned): provides sweet crunch and base flavor; 1/2 cup mayonnaise: adds creamy richness; 1/2 cup sour cream: balances with tanginess; 1 cup cotija cheese, crumbled: gives a salty, authentic Mexican flavor; 1 jalapeño, finely diced: adds heat and depth; 1/4 cup fresh cilantro, chopped: brightens the dip with fresh herb flavor; 1/2 teaspoon chili powder: enhances smoky flavor; Juice of 1 lime: adds citrusy zing and freshness; Salt and pepper to taste: balances all flavors; 1 cup shredded cheddar cheese: forms the gooey, golden topping; Tortilla chips for serving: for scooping and crunch

Description

This Mexican Street Corn Dip is a hot, creamy, and cheesy appetizer inspired by the bold flavors of classic elote. With sweet corn, zesty lime, spicy jalapeño, and melty cheese, it’s the perfect dish for parties, game day, or any time you need a quick crowd-pleaser.

Ingredients

Scale

3 cups corn kernels (fresh, frozen, or canned): provides sweet crunch and base flavor
1/2 cup mayonnaise: adds creamy richness
1/2 cup sour cream: balances with tanginess
1 cup cotija cheese, crumbled: gives a salty, authentic Mexican flavor
1 jalapeño, finely diced: adds heat and depth
1/4 cup fresh cilantro, chopped: brightens the dip with fresh herb flavor
1/2 teaspoon chili powder: enhances smoky flavor
Juice of 1 lime: adds citrusy zing and freshness
Salt and pepper to taste: balances all flavors
1 cup shredded cheddar cheese: forms the gooey, golden topping
Tortilla chips for serving: for scooping and crunch

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Instructions

Preheat the oven to 375°F (190°C) to ensure even baking.
In a large mixing bowl, combine corn, mayonnaise, sour cream, cotija cheese, jalapeño, cilantro, chili powder, lime juice, salt, and pepper. Mix thoroughly.
Transfer the mixture to an oven-safe skillet or baking dish and smooth the top.
Sprinkle shredded cheddar cheese evenly over the top of the dip.
Bake for 15–20 minutes, until the cheese is melted, bubbling, and slightly golden.
Remove from the oven, let cool slightly, then garnish with extra cotija, chili powder, and cilantro.
Serve warm with tortilla chips for dipping.

Notes

You can prepare the dip ahead of time and refrigerate before baking.
Adjust jalapeño quantity based on spice preference.
For a smoky twist, use fire-roasted corn or grilled corn kernels.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 2 g
Sodium: 310 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 25 mg