Mexican Corn Dip

This baked cheesy Mexican Corn Dip is packed with bold flavors and a creamy, spicy kick! Perfect for parties, game day, or any time you need a quick and delicious appetizer.

Scores of readers have made our Skillet Mexican Street Corn and I realized it would also make an excellent dip. We got in the kitchen and came up with this delicious, ultra cheesy corn dip that has a similar flavor! It will definitely being on our next Mexican Fiesta Menu.

Why You’ll Love This Mexican Corn Dip

• Packed with Flavor: A mix of sweet corn, spicy jalapeño, creamy cheese, and bold spices makes this dip irresistible.
• Quick and Easy: Comes together in just minutes with simple ingredients.
• Perfect for Entertaining: A warm and cheesy dip that’s always a crowd-pleaser for game day, cookouts or holiday gatherings.

Ingredients for Mexican Corn Dip Recipe

• Olive Oil
• Red Onion, diced
• Red Bell Pepper, diced
• Jalapeño, diced
• Corn: we are using frozen corn, fresh or canned work too.
• Cream Cheese, softened
• Sour Cream
• Monterey Jack Cheese, shredded
• Queso Fresco or Cotija cheese
• Ground Cumin
• Chili Powder
• Kosher Salt
• Pepper
• Fresh Cilantro or Green Onions for garnish
• Tortilla Chips for serving

How to Make Mexican Corn Dip

1. Heat olive oil in a skillet over medium heat.
2. Add diced red onion, red bell pepper, and jalapeño to the skillet. Cook, stirring occasionally, until softened. Remove from heat.
3. Rinse and drain the corn if using frozen and stir into vegetables.

4. In a large mixing bowl, beat together softened cream cheese, sour cream, ground cumin, chili powder, salt, and pepper until smooth.
5. Fold in shredded Monterey Jack cheese and queso fresco.
6. Reserve 1/2 cup of vegetable mixture. Add the remaining vegetables to the mixture and stir to combine.

7. Spread the dip into a baking dish or cast iron skillet.
8. Sprinkle reserved vegetables and extra shredded cheese on top.
9. Bake for 20-25 minutes or until hot and bubbly.
10. Remove from oven and garnish with chopped cilantro.

11. Serve warm with tortilla chips.

Recipe Notes

• Make it Spicier: Add extra jalapenos or cayenne pepper for more heat.
• Cheese Variations: Swap Monterey Jack for cheddar cheese or pepper jack cheese.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F oven for 10-15 minutes or in a non-stick skillet, stirring until heated through.
• Make Ahead: Assemble the dip a day in advance, cover, and refrigerate. Bake just before serving.

More Delicious Dip Recipes to Try

• Velveeta Cheese Dip – A creamy, cheesy queso dip with RoTel tomatoes with green chiles.
• Taco Dip – The classic 7 Layer dip full of everyone’s favorite Tex-Mex flavors.
• Homemade Salsa – This salsa will taste just like the best restaurant salsa and it’s easy to make with fresh tomatoes or canned tomatoes and jalapeno pepper.
• White Cheese Dip is so easy to make and just as delicious as the restaurant queso!
• Cheesy Bean Dip is always a hit and it’s super simple to make with just a few ingredients.

This Mexican Corn Dip is the ultimate appetizer for any gathering! It’s creamy, cheesy, and full of bold flavors that will have everyone reaching for more.

Have you tried this hot Mexican Corn Dip recipe? Please leave a comment and rating below! Tag us on social media, we love to see your creations!

Print Recipe

No ratings yet

Mexican Corn Dip

This easy and cheesy Mexican Corn Dip is packed with bold flavors and a creamy, spicy kick! Perfect for parties, game day, or any time you need a quick and delicious appetizer.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Appetizers

Cuisine: Mexican

Keyword: cheesy corn dip, hot corn dip

Servings: 8

Calories: 359kcal

Author: Milisa

Ingredients

• 2 tablespoons olive oil
• 1 red onion diced
• 1 red bell pepper diced
• 1 jalapeno diced, seeds and membranes removed
• 20 ounces frozen corn
• 8 ounces cream cheese softened
• ½ cup sour cream
• 5 ounces Monterey Jack Cheese shredded – divided use
• 5 ounces Queso Fresco crumbled – divided use
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro chopped
• tortilla chips for serving

Instructions

• Preheat oven to 375°.
• Heat olive oil in a skillet over medium heat.
• Add diced red onion, red bell pepper, and jalapeño to the skillet. Cook, stirring occasionally, until softened. Remove from heat.
• Rinse and drain the corn if using frozen and stir into vegetables.
• In a large mixing bowl, beat together softened cream cheese, sour cream, ground cumin, chili powder, salt, and pepper until smooth.
• Fold in shredded Monterey Jack cheese and queso fresco.
• Reserve 1/2 cup of vegetable mixture. Add the remaining vegetables to the mixture and stir to combine.
• Spread the dip into a baking dish or cast iron skillet.
• Sprinkle reserved vegetables and extra shredded cheese on top.
• Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and garnish with chopped cilantro.
• Serve warm with tortilla chips.

Notes

• Make it Spicier: Add extra jalapenos or cayenne pepper for more heat.
• Cheese Variations: Swap Monterey Jack for cheddar cheese or pepper jack cheese.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F oven for 10-15 minutes or in a non-stick skillet, stirring until heated through.
• Make Ahead: Assemble the dip a day in advance, cover, and refrigerate. Bake just before serving.

Nutrition

Calories: 359kcal | Carbohydrates: 22g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 633mg | Potassium: 370mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1322IU | Vitamin C: 27mg | Calcium: 286mg | Iron: 1mg