Mexican Street Corn Dip is our favorite Hot Corn Dip! This easy Mexican Corn Dip Recipe is a great way to celebrate Cinco de Mayo! Everything you love about spicy Mexican Dip with a cheesy baked street corn dip twist. BEST PARTY DIP EVER.
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Mexican Street Corn Dip
This Mexican Street Corn Dip Recipe is one of the most popular recipes on the site. It’s one of my very favorite Cinco de Mayo recipes. My favorite holiday is only 3 days away and since I’m in a mad dash to get you all the best Mexican recipes.
My Cinco de Mayo menu includes drinks like our Perfect Margarita Pitcher recipe. Apart from tequila drinks, I also have ALL KINDS of Cinco de Mayo appetizers for you. Of course, this Mexican Corn Dip Recipe is my #1, but I’ll also be making these other favorites:
Without this Mexican Hot Corn Dip Recipe I’d be absolutely lost on Cinco de Mayo.
I love the unique flavor of the grilled corn with feta, hot sauce, CHEESE, and cilantro, and I love that it’s all baked into an ooey gooey AMAZING Street Corn Dip.
Mexican Corn Dip for Cinco de Mayo
My Mexican Street Corn recipe is one of my favorite recipes on the site, but you guys KNOW I love hot and cheesy dips above all else.
Cinco de Mayo is a holiday to SPLURGE and not worry about calories, so I thought, why not combine the two? Make a hot and cheesy version of my favorite cold quick dip? The result is perfection, if I do say so myself!
Every time I make this hot corn dip, it’s an absolutely HUGE party hit. This is the kind of hot dip recipe that can make you famous!
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Why make this Hot Mexican Street Corn Dip Recipe?
You should make this Hot Corn Dip Recipe because your friends and family will LOVE it!
I made this Hot Corn Dip Recipe when my parents were in town to watch the Blue’s game…and my dad was more than impatient while waiting for me to take pictures. I thought Scout was a beggar!! My dad has a thing for chips and dip, it’s his calling card.
If Dad approves of this Hot Mexican Street Corn Dip Recipe, I hope you will too! He was a BIG fan! (after I made him hand model AND wait far too long). He has never been more annoyed with my food blogging profession.
How to Make Corn Dip
I love that this Hot Street Corn Dip is as simple as blending all of the ingredients together in a high powered blender or Mixer, pouring into a baking dish, and baking until hot and bubbly.
It’s so much easier (and cheesier) than traditional street corn! I love both, but this version is simply an amazing EASY version for parties, and especially Cinco de Mayo!
- Preheat oven to 350°F
- In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
- Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
- Serve with chips and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What is Street Corn?
Mexican Grilled Corn on the Cob is often called street corn. It consists of an ear of corn being grilled to perfection and then layered with sauces like sour cream or mayo, layers of fresh cilantro and lime juice, spices like chili powder, and cheeses like feta, parmesan, or cojita cheese.
We have made several versions of this classic Mexican dish that you should explore!
I hope this Hot Mexican Street Corn Dip Recipe makes an appearance at your Cinco de Mayo celebration. It’s so addicting and popular that I recommend you make a double batch!
Mexican Street Corn was just made to be baked in the oven with lots and lots of cheese. Just trust me on this one!
Other Dip Recipes we LOVE for parties:
- Blender Salsa
- Hot Onion Dip
- Layered Bean Dip
- Beer Cheese Dip
- Chicken Enchilada Dip
- Onion Bacon Dip
- Crab Artichoke Dip
- Caramel Apple Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Mexican Street Corn Dip – Hot Corn Dip
Ingredients
- 16 ounces 2 blocks low fat cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic minced
- 2 tablespoons franks redhot sauce or your favorite wing sauce
- 2 tablespoons juice from one lime
- 2 cups shredded pepper jack cheese divided
- 30 ounces canned corn, fully drained and rinsed (2 cans)
- 4 ounces low fat feta cheese (or Cojita Cheese, crumbled)
- 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tablespoons red onion chopped
- 1/2 cup fresh cilantro chopped
- Your favorite chips for dipping
Instructions
- Preheat oven to 350F
- In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
- Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
- Serve with chips and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I just want a specification on the Franks red hot sauce? Is it the cayenne, the wings, etc… there are a few different Franks red hot sauces and I want to make sure and use the right one. Thank you
Original!
Made this for a dinner party and everyone loved it and asked for the recipe, so I sent them the link. The only thing I added was some diced tomatoes which I patted dry before adding, for just a little contrast. Thanks for the recipe!
Thanks for sharing, Tracy!
This is amazing and we serve it all the time. Do you think it would freeze better after baking or before…I would like to make a bigger batch to have on hand.
I’ve always made it fresh, but I am sure either way works!
This dip is amazing! My husband and I ate over half of it in one night. Didn’t have franks hot sauce so used Cholula chili and lime, it came out so good. Probably one of the best dips I’ve ever had! Tried some the next day cold, still really good but heating it makes it even more amazing. 100% recommend!!
Thanks for stopping by and sharing!
My daughter found this recipe and made it for the superbowl game, she sent me the link so I decided to make it too. I used everything in the ingredients list except for the franks red hot sauce, I do not like franks so I used taco bell’s diablo sauce instead, I also added black beans, cumin and flatiron pepper companies Dark & Smokey pepper blend ( 1.5 tablespoons ) and it was really good, then later when I heated up a bowl, I added some taco meat ( ground beef with taco seasoning ) I had in the fridge and it was even better. I didn’t even finish a quarter of it, so I will be enjoying this while watching the St. Louis Blues games this week too Thanks for posting it Becky and LET’S GO BLUES !!
LET’s GO BLUES!!
Sounds delicious!
I threw in a can of black beans and some hot Mexican chili powder and cumin and I absolutely love it! I probably would’ve loved it without the extras because it was so good! Used chili lime redhot sauce and Monterey Jack and cheddar cause it’s what I had. 🙏🏻
Sounds amazing!
Amazing flavor! One of the best mexican corn dips I’ve ever tasted, thank you!
I’m so glad you loved it!
I see it’s 8 servings, but do you know serving size? Or do you know approximate volume of the entire batch? Trying to figure out how much to multiply it by to fill a crock pot for a Mexican food themed party! Thank you
I am also curious to know. I plan to make this at a party with 20-30 people so I’m wondering if I should double it.
Delicious! I know this is silly but we made too much and have left over – thinking leftover would be great add to a casserole. Any suggestions?
You could try some type of enchilada or taco casserole! What a great idea!!
Could I make this the day before and refrigerate after step 4 then just throw in the oven the day of? Or will that be not as good you think
I think that would work out just fine!!