Go Back
+ servings
overhead shot of dipping corn chip in melty mexican street corn dip

Mexican Street Corn Dip

Mexican Street Corn Dip is loaded with sweet corn, a cream cheese mixture made with a variety of cheeses and spices for the ultimate cheesy goodness.
Course Appetizer
Cuisine American, Mexican
Keyword Mexican Street Corn Dip
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 667kcal


  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 4 cloves garlic minced
  • 2 tablespoons red hot sauce
  • 2 tablespoons lime juice
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 30 ounces canned corn fully drained and rinsed - 2 cans
  • 8 ounces Cojita cheese crumbled
  • 1 jalapeno pepper diced
  • 1/4 red onion chopped
  • 1/2 cup fresh cilantro chopped


  • Cotija cheese
  • Cilantro
  • Lime wedges
  • Corn chips for dipping


  • Preheat the oven to 350 degrees F.
  • Add cream cheese, sour cream, mayo, garlic, hot sauce, lime juice, and half of each shredded cheese to a high-speed blender. Blend until fully combined.
  • Scoop the cream cheese mixture into a large bowl and add half of the remaining cheese, corn, cotija cheese, pepper, onion, and cilantro. Stir to combine.
  • Transfer the mixture to a baking dish. Sprinkle the remaining cheese on top.
  • Bake for 15-20 minutes or until the cheese is hot and bubbly.
  • Garnish more cilantro, crumbled cotija cheese, and hot sauce.
  • Serve with chips and lime wedges.



Calories: 667kcal | Carbohydrates: 29g | Protein: 24g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 125mg | Sodium: 1458mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 8mg | Calcium: 606mg | Iron: 1mg