Corn Dip Recipe

Overhead shot of a skillet filled with corn dip with cheese on top and chips on the side

5 from 4 votes

Cheesy, hot and bubbly Mexican Street Corn style dip with sweet corn folded into a well spiced mixture of shredded cheese, cream cheese, onions and green chilis.

Prep Time20

Cook Time15

Resting time5

Total Time40

Course: Appetizer

Cuisine: American, Mexican

Keyword: cheese, cheese dip, corn, dip, Mexican

Servings:

Calories: 467kcal

Author: Tricia

Ingredients

2 tablespoons olive oil
4 cups fresh corn kernels or 16oz frozen (see note below)
1 teaspoon salt divided
2 garlic cloves minced
2 scallions sliced thin, white and green portions divided
1 large sweet onion diced
8 ounces cream cheese diced into 1-inch squares, room temperature
12 ounces pepper Jack cheese shredded divided, about 3 cups
1 cup mayonnaise
4.5 ounce can diced green chilis do not drain
2 teaspoons chili powder
¼ teaspoon cayenne pepper optional
1 tablespoon fresh lime juice

For serving:

½ cup cotija cheese crumbled
⅓ cup fresh cilantro chopped
scallion greens (from above)
lime wedges
Tortilla chips

Instructions

Preheat oven to 400°F.
Heat an oven-proof skillet (cast iron works well) on the stove top over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add half the corn and ½ teaspoon of salt. Spread the corn in an even layer and cook without stirring until charred, about 5 to 7 minutes.
Transfer the corn to a plate and repeat with the remaining oil, corn and salt. Once the second batch begins to char, add the garlic, scallion whites and diced sweet onion. Cook, stirring frequently, for about 5 minutes or until the onion starts to soften. Remove from the heat and add the first batch of corn back to the skillet.
Add the cream cheese, half the pepper Jack cheese, mayonnaise, green chilis, chili powder, cayenne and lime juice to the corn mixture. Stir until combined.
Smooth the top into an even layer then sprinkle with the remaining pepper Jack cheese. Bake for 10 to 15 minutes or until the cheese is melted and the edges of the dip are bubbling.
Remove from the oven and cool for 5 minutes then garnish with cotija cheese, cilantro and the remaining scallion greens. Serve hot from the skillet with tortilla chips and lime wedges.

Notes

If using fresh corn you’ll need at least 4 or 5 large ears.
For frozen corn thaw first by spreading in a single layer over a paper towel lined baking sheet. Pat dry with more paper towels before adding to the hot skillet

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition