30-Minute Baked Mexican Corn Dip
A creamy, cheesy dip that captures the essence of Mexican street corn in a warm, shareable appetizer. Cream cheese and Mexican crema create a rich base while cheddar and cotija add bold flavor and appealing texture. Fresh corn kernels, jalapeños, and warm spices like chili powder and cumin deliver authentic Mexican taste. Perfect for parties, game day, or casual gatherings where you want something more exciting than standard dips. The two-stage baking creates an irresistible golden top that stays creamy underneath.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup Mexican crema or sour creamsour cream1:1dairy-freeadds dairy
reduces authenticity slightly
- 1 cup cheddar cheese, shredded
- ¼ cup cotija cheese, crumbled
- 1 jalapeño pepper, chopped
- corn from 3 ears
- 1 tablespoon hot sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup cilantro, chopped
Instructions
- 1
Heat oven to 350 degrees
- 2
Mix most of the cheeses together in a large bowl, reserving some cheddar and cotija for topping
- 3
Stir in the jalapeño, corn, hot sauce, seasonings and cilantro
- 4
Pour the mixture into a baking dish and bake for 15 minutes
- 5
Top the dish with the remaining cheeses and bake for another 5 minutes
- 6
Remove and garnish with extra cilantro
Tips
Use fresh corn cut from the cob for the best texture and sweetness, though frozen corn works if thawed and drained well.
Reserve some cheese for the final topping to create an attractive golden surface that draws people in.
Serve immediately while warm with tortilla chips, or keep warm in a slow cooker for longer parties.
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven or microwave before serving.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 5 minutes to baking time if cold.
Serve hot with tortilla chips, toasted baguette slices, or fresh vegetables for dipping.
Common Mistakes
Don't skip softening the cream cheese to avoid lumps in the final dip.
Reserve some cheese for topping to avoid a pale, unappetizing surface.
Don't overbake or the dip will become grainy and separate.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dip ahead of time?
Yes, assemble the dip up to one day ahead and refrigerate. Bake when ready to serve, adding a few extra minutes if starting from cold.
What if I don't have Mexican crema?
Regular sour cream works perfectly as a substitute and provides similar creaminess and tang, just with slightly less richness.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through before serving.