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.
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!
You can jump to the recipe card 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! You can also jump to recipe.
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
We LOVE this dip! It’s been our new favorite this fall. I use cojita cheese and put all ingredients in my smaller crockpot. I start it on high for an hour or so , then move to low for a couple hours—- stir again well then put on warm. Works great. Everything melts together wonderfully!
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Looks delicious, Ruth!
Did you just add all ingredients into your crockpot, or did you still use blender? Thank you in advance for letting me know!
Christa you don’t have to use the blender put all in the crockpot at once on high for an hour then low for 2 hours
Can this be made ahead of time? And can it be eaten room temp?
Yes, you can absolutely make this ahead of time. Bake, let it cool, then refrigerate until you’re ready to serve (up to 2 days). You can either reheat it in the oven to serve hot, or serve it cold straight from the fridge. Since it’s filled with dairy ingredients, you’ll want to be careful about leaving it out at room temp for too long. But as long as it’s back in the fridge within a couple of hours, it’s fine to eat lukewarm/room temp.
How many ppl will this recipe work for?
This recipe generously serves 8 as written. In the recipe card, there is a slider to adjust the number of servings up or down to suit your needs!
If I were using fresh corn from the cob, how many ears would you suggest?
I would recommend 6 or 7 ears!
I would not change a thing and i am not into spicy but this was just the right amount not too much.
So glad you enjoyed it, Claire!
Made this for a potluck and it was a hit. Got lots of compliments. I used cotija. It really reminded me of elote from the corn man! My observation for anyone wanting to try it: it’s hard to blend all that cheese! I had to keep adding milk for it to move. I think I added a total of 1/4 cup milk. I had some Velveeta leftover so I tossed it in there too. Unfortunately, I did not transfer to a crock pot so the cheese hardened up after about 1 hr. Will add to recipe box though.
Thanks for sharing, Penny!
My husbands 2 favorite things are corn and anything spicy. He absolutely LOVES this!
I’m not much on spicy but with pita chips it calms down the spicy.
Thanks for sharing, Tabitha!
Not a hit at the Super Bowl party….sorry, Becky.
I am sorry this didn’t work out for you!
Could I make this in a slow cooker?
You can give it a shot!
Lol. I see that I missed the pepper directions for the jalepeno. Never mind!