This Mexican Corn Dip is creamy, cheesy, and loaded with sweet corn, jalapeños, Rotel tomatoes, and Mexican-inspired flavors. It's everything you love about Mexican street corn in a warm, scoopable party dip.
Why You'll Love This Recipe
- Perfect party appetizer
- Easy to make
- Loaded with cheese
- Great for game day
- Crowd favorite
- Ready in 30 minutes
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can Rotel tomatoes, drained
- 1 jalapeño, diced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Cotija cheese
- Cilantro
- Lime wedges
- Tajín seasoning
Instructions
Step 1
Preheat oven to 375°F.
Step 2
In a large bowl combine cream cheese, sour cream, Monterey Jack cheese, cheddar cheese, Rotel, corn, jalapeño, chili powder, garlic powder, cumin, salt, and pepper.
Step 3
Transfer mixture to a greased baking dish.
Step 4
Bake for 20 to 25 minutes until hot and bubbly.
Step 5
Remove from oven.
Top with cotija cheese, cilantro, lime juice, and a sprinkle of Tajín.
Step 6
Serve with tortilla chips.
Storage
Store leftovers in the refrigerator for up to 4 days.
Reheat before serving.
Frequently Asked Questions
Can I use frozen corn?
Yes. Thaw and drain first.
What chips go best with corn dip?
Restaurant-style tortilla chips work best.
Is this the same as elote?
It's inspired by Mexican street corn but served as a warm dip.