Description
This Mexican Corn Dip is a creamy, cheesy, and slightly spicy dip loaded with sweet corn, jalapeños, and plenty of flavor! It’s perfect for parties, game nights, or as an easy appetizer. Serve it warm or cold with tortilla chips, crackers, or veggies for the ultimate crowd-pleaser.
Ingredients
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- 2 cups frozen or canned corn, drained
- 1 (8 oz) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese (optional, for garnish)
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
- Prepare the corn: If using frozen corn, thaw and drain. If using canned corn, drain well.
- Cook the dip: In a large skillet over medium heat, melt the cream cheese with mayonnaise and sour cream, stirring until smooth.
- Add seasonings & cheese: Stir in garlic powder, onion powder, chili powder, smoked paprika, salt, and black pepper. Add the cheddar and Monterey Jack cheese, stirring until melted.
- Mix in corn & jalapeños: Fold in the corn and chopped jalapeño. Cook for 3-4 minutes until heated through.
- Finish & serve: Remove from heat and stir in lime juice. Transfer to a serving dish and top with crumbled cotija cheese and fresh cilantro. Serve warm with tortilla chips!
- Optional oven method: Transfer the dip to an oven-safe dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 10 minutes until bubbly.