Cheesy baked Mexican corn dip is a warm, creamy appetizer inspired by the tangy, smoky, chili-lime flavors of Mexican street corn. It is packed with corn, cream cheese, sour cream, jalapeño, lime, and melted cheese, then served hot with tortilla chips.
Why This Baked Mexican Corn Dip Is a Labor Day Favorite
A bubbling hot dip is always welcome at a party, especially when it can be assembled in advance and baked shortly before guests arrive. This Mexican corn dip has a creamy texture, plenty of cheese, and just enough jalapeño and chili powder for gentle heat.
It fits naturally on a Labor Day spread with grilled foods, burgers, chicken skewers, salsa, chips, and cold salads. Double the recipe and bake it in a larger dish if you are feeding a crowd.
Ingredients for Cheesy Mexican Street Corn Dip
Corn is the star. Fresh grilled corn has a smoky flavor, but thawed frozen corn is convenient and reliable. Sautéing the corn in a skillet first adds a lightly roasted taste before it goes into the dip.
Cream cheese, sour cream, and mayonnaise make the base rich and scoopable. Monterey Jack melts smoothly, while cotija offers a salty, crumbly finish. Lime juice, cilantro, chili powder, and jalapeño bring the elote-inspired character.
How to Make Baked Corn Dip
Cook the corn in a skillet with a little oil until it starts to brown in spots. Let it cool briefly, then stir it with softened cream cheese, sour cream, mayonnaise, shredded cheese, jalapeño, garlic, lime juice, spices, and cilantro.
Transfer the mixture to a baking dish and bake until hot and bubbling. Add cotija, cilantro, and a dusting of chili powder or Tajín after baking for a colorful finish.
Can I Use Fresh, Frozen, or Canned Corn?
Fresh corn offers the best sweet flavor in summer. Frozen corn is a very good substitute and should be thawed and patted dry before sautéing. Canned corn works in a pinch; drain and dry it thoroughly, then sauté it to remove excess moisture.
Toppings for Mexican Corn Dip
Top the baked dip with cotija cheese, chopped cilantro, sliced jalapeño, lime wedges, and chili powder or Tajín. For a milder version, remove jalapeño seeds and membranes or use less jalapeño.
What to Serve With Hot Corn Dip
Tortilla chips are the classic choice. Thick scoop-style chips work especially well. You can also serve the dip with pita chips, crackers, toasted baguette slices, or sturdy fresh vegetables.
Cheesy Baked Mexican Corn Dip
Ingredients
- 4 cups corn kernels fresh or frozen and thawed
- 1 tablespoon olive oil
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese divided
- 1 jalapeño finely diced
- 2 garlic cloves minced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro divided
- 1/2 cup crumbled cotija cheese
- Tortilla chips for serving
Instructions
- Heat oven to 375°F. Grease a 1 1/2- to 2-quart baking dish.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Cool for 5 minutes.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, 1 cup Monterey Jack, jalapeño, garlic, lime juice, chili powder, smoked paprika, salt, pepper, and half the cilantro.
- Stir in cooked corn. Transfer the mixture to the prepared baking dish and top with remaining Monterey Jack.
- Bake for 18 to 20 minutes, until hot and bubbling.
- Top with cotija and remaining cilantro. Serve warm with tortilla chips.
