Mexican Corn Dip Recipe (2024)

This Mexican corn dip is a creamy and satisfying warm dip made from cream cheese, sour cream, corn, onions, jalapeños, and Mexican seasonings. It comes together in under 30 minutes and is great served with tortilla chips, corn chips, or toasted pita bread.

This Mexican corn dip combines simplicity with flavor. It’s incredibly easy to prepare, making it perfect for last-minute plans. Whether it’s game day, a family reunion, or a casual get-together, this appetizer fits every occasion. The combination of sweet corn with the heat of jalapenos and the richness of cream cheese creates a balanced, mouthwatering dip that’s hard to resist.

It comes together in less than 30 minutes and only uses one pan. No crusted crockpot or complicated cooking instructions!

Ingredients

• Corn: You can use canned and drained whole-kernel corn or frozen and thawed.
• Cream cheese: Makes up the base of the dip and adds creaminess and a beautiful smooth texture.
• Sour cream: Adds more creaminess along with a bit of tang. You could use mayonnaise instead for more of a Mexican street corn vibe.
• Jalapeño: For that kick of heat that contrasts beautifully with the sweetness of the corn. I left the seeds in for more spice, but you can remove them if you prefer a milder dip.
• Yellow onion: Adds a slight sweetness that complements the creaminess.
• Garlic: 2 cloves is perfect.
• Butter: Cooking the vegetables and corn in butter makes a big difference in flavor. It adds a richness that you can’t get from using other fats like olive oil.
• Spices: I used a combination of chili powder, ancho chili powder, paprika, salt, and cayenne pepper. I like to use a mix of ancho chili powder and regular chili powder when I can. It adds more dimension and ancho chili powder has a smoky flavor compared to regular chili powder.
• Lime juice: A hint of lime adds some brightness and helps cut the richness of the cream cheese and sour cream.
• Cotija and chopped cilantro: Garnish the dip with lots of cotija and cilantro for even more flavor.

How to Make Mexican Corn Dip

Cook the vegetables. Melt the butter in a medium skillet over medium heat. Add the jalapeño and onions and cook until they are softened and translucent, stirring occasionally. This should take about 5 minutes.

Add the corn and seasonings. Stir in the corn, garlic, and seasonings into the pan and cook for 1 minute. All the corn and vegetables should be evenly coated in seasonings, and it should start to smell great!

Add the cream cheese. Reduce the heat to low and gently stir in the cream cheese until it’s fully melted and incorporated with the rest of the ingredients.

Add the sour cream and lime juice. Once the cream cheese is melted, stir the sour cream and lime juice into the mixture.

Serve. Take the skillet off the heat and transfer the dip into a serving dish. Garnish with cotija cheese and chopped cilantro.

How to Serve

This dip is best served with dippers like homemade tortilla chips, air fryer tortilla chips, corn chips, or toasted pita bread.

And don’t forget the garnishes! My favorites include cotija cheese for a little saltiness and chopped cilantro for an earthy herb flavor. You can also use sliced green onions and shredded cheddar cheese.

Recommended Tools

Skillet. These nonstick skillets are great for daily use and are so easy to clean.

Mixing bowls. This set comes in 3 different sizes.

Measuring spoons. The measurements are engraved and won’t rub off with repeated use!

Storing and Reheating

This is a warm dip and is best served immediately after cooking or reheating.

To store, place in an airtight container and refrigerate for up to 5 days.

To reheat, heat in the microwave in 30-second increments, stirring each time until warmed and has reached your desired consistency. You can also reheat in a skillet over medium heat, stirring until warmed and adding a splash of milk if the dip is too thick.

More Appetizer Recipes

• Esquites
• Jalapeño Popper Dip
• Taco Dip
• Chile Relleno Dip

Photography by Ashley McLaughlin.

Leave a Reply

1. Kate L

   October 11, 2022

   
   Your chicken taco recipe is my ALL TIME GO TO favorite thing for years! I can’t believe I’ve waited this long to get your ebook and try another recipe! I’m trying the mojo de ajo shrimp ow, and I’m going to try the fajita shrimp next but everything looks and sounds so delicious on your site, now I want the corn dip too…..Thank you for making such delicious Mexican cooking easy!

   Reply

   1. Ana @ Isabel Eats

      October 13, 2022

      thank you so much, Kate!

      Reply

2. Peachy Monson

   May 6, 2020

   
   Excellent and will definitely make it again and again. I would add chopped jalapeños for more kick. Thank you for sharing.

   Reply

3. Adelle

   January 15, 2020

   How far ahead can I make this ?

   Reply

   1. Isabel

      January 16, 2020

      You can make this up to 2 days in advance and then reheat it in the oven or microwave when you’re ready to eat it!

      Reply

4. Rebecca

   July 31, 2018

   Hi
   I want to make this for a party on Saturday. Can I make this in advance? Thanks x

   Reply

   1. Isabel

      August 8, 2018

      Yes!

      Reply

5. Jeff Carpenter

   July 1, 2018

   
   This needed some heat from maybe fresh jalapenos but we like it. Will be playing with this recipe.

   Reply

   1. Isabel

      July 2, 2018

      Thanks, Jeff. Some fresh jalapenos would definitely help with the heat. I also like the idea of drizzling the top with some salsa Valentina or you favorite hot sauce. 🙂

      Reply