Chipotle Mexican Street Corn Dip

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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!

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 184kcal

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)
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!

Storing Instructions

Store corn dip in refrigerator up to 6 days. Reheat in microwave or oven to serve warm.