Name: Mexican Street Corn Dip
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 8 Servings
Cuisine: Mexican

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Mexican Street Corn Dip

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350 degrees F.

Spray a 9×9 baking dish with non-stick cooking spray. Set aside.

Add the cream cheese, sour cream garlic, lime juice, chili in adobo, chili powder, All Purpose Seasoning and 1 cup of the Colby jack cheese to a large bowl and use a mixer to combine.

Add the remaining Colby jack cheese, corn, cotija cheese, cilantro and onion to the bowl and use a spatula to stir until fully combined.

Transfer the mixture to the prepared baking dish and bake for 20-25 minutes until cheese has melted and the mixture is bubbly.

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Tips & Tricks (5)

Toast Your Corn for Depth 🌽
Drain canned corn thoroughly and pan-toast it in a dry skillet for 3-4 minutes to develop a caramelized, smoky flavor that mimics roasted street corn and intensifies the overall taste.
Balance Your Cheese Blend 🧀
Use equal parts Cotija and Colby Jack—Cotija provides the authentic crumbly texture and salt, while Colby Jack melts smoothly for creamy consistency without the dip becoming grainy.
Temper the Heat Strategically 🌶️
Remove seeds from the chipotle in adobo and finely mince them before adding to control spice level, then taste and adjust—this prevents an unexpectedly fiery dip from overpowering other flavors.
Room Temperature Assembly Wins 🎯
Let cream cheese and sour cream sit at room temperature for 15 minutes before mixing so they blend smoothly into a silky dip without lumps or streaks.
Add Cilantro at Service Time 🌿
Reserve half your fresh cilantro as a garnish and stir it in just before serving to preserve its vibrant color and fresh, citrusy notes rather than cooking them away.