Spicy Mexican Street Corn Dip

June 3, 2024 - Country Cooking

This Spicy Mexican Street Corn Dip is creamy, cheesy and hot- both in temperature and spice! A great party dip for gameday, a summer cookout, or Cinco de Mayo.

The sweetness of the corn pairs perfectly with the jalapeno and spices.

What Is Street Corn Dip Made Of?

It’s the dip version of the popular Mexican Street Corn made with cream cheese, mayonnaise, cotija cheese, jalapeno, onion, and spices.

What Is Cotija Cheese?

It is a Mexican cow’s milk cheese that is very crumbly and salty. Feta cheese or even Parmesan cheese can be used in its place.

How To Make Spicy Mexican Street Corn Dip

Cook garlic, onion, and jalapeno to soften.

Beat cream cheese, mayonnaise, and sour cream together.

Mix all ingredients.

Bake 18 to 20 minutes.

It’s as easy as that!

How To Serve

Serve with tortilla chips, crackers, pita chips, or Frito Scoops. Or serve with veggie sticks for a lower carb appetizer. Leftovers taste great over a grilled chicken breast or added to a salad.

Type Of Corn To Use

You can use fresh corn, frozen corn that has been defrosted, or canned corn that has been drained well.


Use Greek yogurt in place of sour cream.

Double the red pepper flakes or add a pinch of cayenne pepper to make it spicier.

Use green onion in place of red onion.

Grill the corn for more flavor.

Use feta cheese in place of cotija.

Stir in some crumbled cooked chorizo or some cooked and crumbled bacon.

How To Store

Leftovers will keep for 4 days in an airtight container in the refrigerator. Can be reheated in the oven or microwave. Does not freeze well. Can be mixed together 24 hours in advance and refrigerated until ready to bake.

More Warm, Creamy Dips

Tuscan Sausage and White Bean Dip

Bacon and Swiss Dip

Mississippi Sin Dip

Creamy Parmesan Shrimp Dip

Slow Cooker Corn Dip

Broccoli Cheese Dip

Baked Pimento Cheese Dip


Spicy Mexican Street Corn Dip

This Spicy Mexican Street Corn Dip is creamy, cheesy and hot- both in temperature and spice! A great party dip for gameday, a summer cookout, or Cinco de Mayo.
Course Appetizer
Cuisine Mexican
Keyword Cinco de Mayo, corn
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 305kcal


2 tablespoons butter1 jalapeno, seeded and finely chopped1 garlic clove, minced1/3 cup finely chopped red onion4 ounces cream cheese, softened1/3 cup mayonnaise1/4 cup sour cream3 cups corn, cut off the cob or defrosted if frozen1/2 teaspoon chili powder1/2 teaspoon cumin1/4 teaspoon red pepper flakes1/3 cup grated cotija cheese2 tablespoons chopped fresh cilantro


Preheat oven to 350 degrees. Lightly grease a small cast iron skillet or casserole dish.
Melt butter in a small pan. (If you are using a cast iron pan to cook the dip in, use it.) Add jalapeno, garlic, and onion and cook for about 3 minutes. Let cool.
Using an electric mixer, beat cream cheese, mayonnaise, and sour cream until smooth.
Stir in all remaining ingredients including the jalapeno mixture. Transfer mixture to prepared pan or casserole dish.
Bake for 18 to 20 minutes. 


Note: You do not need to cook the corn before cutting it off the cob.


Calories: 305kcal | Carbohydrates: 19g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 786IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg

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