Mexican Corn Dip
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Mexican Corn Dip is a simple, crowd-pleasing appetizer that is packed with tons of flavor. This corn dip recipe is a delicious blend of corn, cheeses and spices making this a perfect appetizer for your next party or get together.
Looking for other simple appetizer recipes? Check out my recipes for Caramelized Onion Dip or Homemade Refried Bean Recipe.
Corn Dip Appetizer
I am obsessed with this corn dip appetizer! I first came across a frozen corn dip when I was at the store and had to try it. It was actually pretty tasty, but I knew I could make it better. Thus, this corn dip appetizer was created.
The whole fam was crazy about this creamy, slightly spicy, cheese dip. This makes a huge pan full and is perfect for sharing! Save this recipe for your next watch party, taco night, football party or even just a weekend BBQ!
Corn Dip Ingredients
This simple appetizer recipe for Mexican corn dip is actually super easy to make, only takes a few minutes and simple ingredients. To make this recipe you will need:
- cream cheese– you can imagine how creamy this makes this recipe. You can substitute with low fat cream cheese if desired
- mayonnaise– adds a tanginess
- sour cream– can use Greek yogurt as a substitute, just not the no fat one
- cotija cheese– this is a very mild, crumbly cheese
- Monterey Jack cheese– another mild cheese flavor that is perfect for this corn dip, can also be substituted with cheddar or even colby jack cheese
- corn– fresh, frozen or canned corn will work in this recipe
- green chiles– canned mild green chiles
- cilantro– fresh cilantro adds a lot of flavor
- spices
See the recipe card at the bottom of this post for full ingredient amounts and recipe instructions.
How to make Mexican Corn Dip
Start with room temperature cream cheese, place into a large oven safe skillet, like a cast iron pan, over medium heat. Stir until the cream cheese is smooth.
Add in the mayonnaise, sour cream and spices, stir until well combined.
Next, stir in the cotija and Monterey Jack cheese, it’s okay if the cheeses don’t completely melt at this point, since this going to be baked in the oven.
Then, mix in the green chiles, corn and cilantro. Stir the Mexican corn dip until everything is well incorporated and mixed together.
Lastly, place the dip into a 400º F oven and cook for 10-15 minutes, or until the dip is bubbly, the cheese has melted and the dip is crisp on top.
Serve immediately while still warm and the cheeses are stringy and melted.
Recipe Variations
- for extra heat add more cayenne pepper, a sliced jalapeno or hot green chiles
- switch up the cheeses and add feta or sharp cheddar cheese
- add in sliced tomatoes or drained Rotel tomatoes
Mexican Corn Dip Recipe
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Mexican Corn Dip
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1 1/2 cups Monterey Jack cheese shredded
- 1/2 cup cotija cheese crumbled
- 2 cans corn 15 ounces, drained
- 2 tablespoons cilantro chopped
- 1 can diced green chiles 4 ounces
Instructions
- Preheat oven to 400º F
- In an oven safe skillet over medium heat, combine the cream cheese, mayonnaise and sour cream until smooth.
- Mix in the salt, chili powder, onion powder, garlic powder, paprika and cayenne
- Remove the pan from the heat and stir in the cotija and Monterey Jack cheeses until combined.
- Add in the corn, cilantro and dice green chiles
- Bake in the oven for 10-15 minutes, until the cheese is melted and bubbly and the dip is golden on top.
- Serve warm
Notes
- Nutrition facts are just an estimate
- serve with chips, crusty bread or even vegetables
- store in an air tight container in the refrigerator for up to 3 days
Nutrition
Mexican Corn Dip is a simple, crowd-pleasing appetizer that is packed with tons of flavor. This corn dip recipe is a delicious blend of corn, cheeses and spices making this a perfect appetizer for your next party or get together.
What to serve with Mexican Corn Dip:
- tortilla chips
- crusty bread
- vegetables:
- carrots
- celery
- mini peppers
- cucumbers
Storing Corn Dip:
Place into an air tight container and refrigerate for up to 3 days. This can also be frozen for up to 3 months.
