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Party Mexican Street Corn Dip

Creamy party Mexican street corn dip with charred kernels and cotija cheese
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This creamy, smoky dip captures all the charred sweetness and tangy kick of classic street corn. It's an easy, crowd-pleasing appetizer perfect for any gathering, from game day to Cinco de Mayo.

Ingredients

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  • 4 cups corn kernels (fresh, frozen/thawed, or canned)
  • 1 tablespoon olive oil or butter
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cotija cheese, crumbled, plus more for garnish
  • 1/2 cup shredded Monterey Jack or pepper Jack cheese
  • 1/3 cup finely chopped fresh cilantro
  • 2-3 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 large lime
  • Salt and black pepper to taste

Instructions

  1. Heat oil or butter in a large skillet over medium-high heat. Add corn and cook for 8-10 minutes, allowing kernels to char. Let cool slightly.
  2. In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Beat until smooth.
  3. Add the charred corn, 1 cup cotija, shredded cheese, cilantro, garlic, jalapeño, chili powder, smoked paprika, cayenne (if using), and lime juice to the creamy base. Season with salt and pepper.
  4. Fold all ingredients together until evenly combined. Taste and adjust seasoning.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Transfer to a serving bowl. Garnish with extra cotija, a sprinkle of chili powder, and fresh cilantro. Serve with tortilla chips.

Notes

For best results, char the corn well for authentic smoky flavor. Ensure cream cheese is softened to avoid lumps. Pat thawed frozen corn dry to prevent a watery dip. The dip can be made a day ahead.

Nutrition

Find it online: https://www.stacksipsnack.com/party-mexican-street-corn-dip/