Mexican Corn Dip
This Mexican Corn Dip recipe is a party favorite, made with fresh corn and jalapeno peppers, lots of cheese and Mexican seasonings, then baked to cheesy perfection. It is super creamy. Serve it with chips. You may need to make a double batch.
When summer rolls around, this crazy addictive dip recipe is one you’ll want to keep in your back pocket. Lucky for me, I did! Patty and I were invited to a last-minute gathering in our neighborhood and I said, cool! I’ll bring a dip to share!
Five minutes later, a bit of a panic mode settled in. What the heck can I bring?
The feeling passed as I opened the refrigerator and saw the fresh ears of corn I had just picked up from the grocery store. BOOM!
Mexican Corn Dip was born. It’s really great because I usually have all of these ingredients on hand at any given time, so if I’m ever surprised by a happy party invitation, I won’t have to show up empty handed.
I hate that!
Let’s talk about how we make it, shall we?
How to Make Mexican Corn Dip – the Recipe Method
First, get your oven going to 350 degrees F, as this is a baked Mexican corn dip.
Next, mix all of your cheeses together in a large bowl – cream cheese, cheddar cheese, and cotija cheese. Reserve a half cup or so of the cheddar and cotija, though, as we’ll be using it for a final topping.
If you’re using fresh ears of whole kernel corn, slice off the kernels with a knife, like so.
I’ve read certain tips and tricks to slicing off the kernels of corn without making a mess, but honestly, it isn’t hard. Just cut slowly and the kernels drop right off.
Stir in the chopped jalapeno peppers, corn, hot sauce, seasonings and cilantro into the cheeses.
Next, scoop the mixture into a baking dish.
Bake the whole dip for 15 minutes.
Pull it out of the oven and sprinkle on the reserved cheddar and cotija cheeses. Bake it for another 5 minutes, then pop it out of the oven and garnish with extra cilantro.
BOOM! DONE!
Serve it up with some chips, my friends. It’s super crazy delicious!
Why Top with Extra Cheese?
This is more for the appearance of the dip, making the whole top layer nice and gooey and cheesy. It isn’t necessary and does not affect the flavor of the final corn dip, but I like to make things look pretty!
The Peppers and Spices
I’m using jalapeno peppers here, which is pretty much my favorite go-to chili pepper for many reasons, as well as chili powder, paprika, garlic, cumin and a bit of salt. I’ve also drizzled in some hot sauce for a bit of extra heat.
Your heat level will vary greatly depending on the hot sauce you choose to include.
Feel free to incorporate other hotter chili peppers if you’d like, or use poblano peppers for a milder version. Mmmm. Poblanos.
You can also use your favorite taco seasoning blend for a quick version. Here is my Homemade Taco Seasoning Recipe.
See the List of Chili Pepper Types here.
Can You Make This Corn Dip Recipe with Frozen Corn?
Absolutely! Just thaw the corn and mix it up with all of the cheeses, then bake the same way. I LOVE fresh whole kernel corn, but I’ve made this both ways and it’s always great. With frozen corn, you can make this recipe any time of the year.
Patty’s Perspective
I’ve been begging Mike to make me a Mexican Corn dip forever. Now that summer is here and the BBQ parties are happening, it was a no-brainer to make this dip at this time of year. This dip is absolutely addictive. We took it to a BBQ party and wanted to throw it into the oven to reheat it a bit. I had to tear it away from two guys who wouldn’t stop diving in before I could even wait for the oven to heat up. Like those guys, and others at the party, I couldn’t stop eating it either. It disappeared super fast. It has become an absolute go to appetizer for summer parties.
Check Out Some of My Other Popular Spicy Dip Recipes
- Southwest Style Cheese Dip
- Easy Cheesy Chipotle Bean Dip
- One-Pan Hatch Chili Cheese Dip
- Queso Fundido
- Zesty Layered Taco Dip
- Spicy Buffalo Chicken Dip
Try Some of Our Other Popular Corn Side Dishes
- Cajun Corn Maque Choux
- Grilled Corn and Sweet Pepper Salad
- Charred Corn Salad with Hatch Green Chiles
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
This party favorite recipe is made with fresh corn and jalapeno peppers, lots of cheese and Mexican seasonings, then baked to cheesy perfection. Serve it with chips. You may need to make a double batch.
- 8 ounces cream cheese softened
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- 1 jalapeno pepper chopped
- Corn from 3 ears
- 1 tablespoon favorite hot sauce – I used a Louisiana style hot sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup chopped cilantro + more for serving
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Heat oven to 350 degrees. Mix all of the cheeses together in a large bowl, but reserve a bit of the cheddar and cotija for a final topping.
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Stir in the jalapeno, corn, hot sauce, seasonings and cilantro.
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Pour the mixture into a baking dish and bake for 15 minutes.
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Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
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Remove and garnish with extra cilantro.
Serves 6
Heat Factor: Mild, though you can up the heat with extra hot sauce or by incorporating spicier peppers into the mix.
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