Classic Mexican street corn dip is spiced up with smoky chipotles and lots of gooey cheese for an easy and absolutely flavor-packed hot appetizer!
Introducing the appetizer that is physically impossible to stop eating. Mexican street corn is WORTH the hype, you guys!
Especially when it’s stuffed into easy skillet dip form that comes together in minutes and unfortunately also disappears within minutes.
It’s hot, it’s cheesy, it’s packed with heat, and just all the best things wrapped up into one glorious app.
Consider this your warning: Jason and I demolished half of this pan in minutes and even then it was hard to stop.
So if you’re making this for a crew, PLEASE do everyone a favor and either double or triple the batch!
This Mexican Street Corn Dip features…
- Creamy, cheesy sweet corn in a rich sauce
- Smoky chipotle peppers providing just a touch of heat
- Flavorful cilantro and zingy fresh lime wedges for topping
Making the Mexican Street Corn Dip
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Sweet corn kernels
- Sour cream
- Chipotle in adobo sauce
- Vegetable oil
- Cotija cheese
- Colby jack cheese
- Tajin seasoning
- Fresh limes
Choosing Your Corn
We typically use frozen sweet corn kernels for this recipe, however, canned or fresh sweet corn (cooked and removed from cobs) will also work perfectly fine.
Tips for Perfect Street Corn Dip
- Steam or microwave frozen corn – this is a quick little hack that helps get a jump-start on heating the corn. This will also help a lot in the next step.
- Char corn – heat vegetable oil in a cast iron skillet then add corn. Toss the corn around several minutes until it has a slight char on it (microwaving the corn beforehand helps remove extra moisture from the corn which helps it char better)
- Make sour cream mixture – this is just a combination of mayo/sour cream, chipotle in adobo sauce, cotija cheese, and Tajin seasoning.
- Fold corn into sour cream mixture – fold until evenly coated and season well with salt and pepper to taste. Top corn generously with Colby jack cheese.
- Bake corn dip – the dip is done when the cheese is melted and the edges are bubbly.
- Top corn with cilantro and lime – fresh cilantro and lime wedges are KEY here!
Try these ideas for a different spin on this street corn dip.
- Skip the chipotle – if you’re not a fan of spicy, just skip the chipotle for a mild version.
- Make it spicier – alternatively, if you’d like this dip more spicy, just add more chipotle!
- Try a different cheese topper – cheddar or a Mexican blend of cheese would work great in place of the Colby jack.
What to Serve with Street Corn Dip
We find that this dip goes best with good tortilla chips. If you’re feeling extra, you can also use this dip as a topper for tacos or enchiladas.
Truthfully, it’s even good by the spoonful!
The entire contents of this skillet is just an actual flavor bomb. The combination of the sweet corn, the creamy + spicy sauce, and the gooey cheese on top is one for the appetizer record books.
The secret to this corn dip really lies in the fresh lime and cilantro on top after baking so definitely don’t skimp in that department!
Your tortilla chips aren’t even gonna know what hit ’em!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More incredible appetizers to try next!
Chipotle Mexican Street Corn Dip
- 1 tablespoon vegetable oil
- 3 cups corn kernels, fresh or frozen (if using frozen, heat in microwave or steam prior to using)
- 2 medium cloves garlic, minced
- 2 tablespoons minced chipotle in adobo sauce, plus 1 tablespoon sauce reserved
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup crumbled cotija cheese, plus extra for topping
- 1/4 teaspoon Tajin seasoning
- 1 cup shredded Colby jack cheese
- Salt and pepper to taste
- 2 tablespoons minced fresh cilantro
- 2 tablespoons freshly-squeezed lime juice
- Tortilla chips for serving
- Preheat oven to 400F. Heat vegetable oil in a 9-inch oven-proof skillet over medium-high heat. Add corn to skillet and char 3-5 minutes, flipping corn occasionally until lightly charred. Add garlic and cook 1 additional minute until fragrant. Remove corn from heat and set aside.
- In a medium bowl, combine chipotle, reserved sauce, mayonnaise, sour cream, cotija, and Tajin seasoning. Fold mixture into corn until evenly combined. Season corn with salt and pepper to taste and top with Colby jack cheese.
- Bake dip at 400F 15-20 minutes until dip is bubbly and cheese is lightly browned. Remove dip from oven and top with cilantro, lime, and additional cotija cheese. Serve dip hot with tortilla chips and enjoy!
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