This Mexican Corn Dip recipe made whole kernel corn, lots of cheese and a blend Mexican spices is creamy, satisfying and addicting. It’s the perfect appetizer for parties and celebrations like Cinco de Mayo!
Is it weird that it’s only March and I’m already thinking about Cinco de Mayo? I can’t help it. It’s not like I don’t already eat like it’s Cinco de Mayo all day every day, but the actual holiday is fun because EVERYBODY is looking to eat some Mexican inspired food.
(Click here for my list of The Best Cinco de Mayo Recipes.)
And I support that 100 percent.
This year I’m planning on throwing a fun Cinco de Mayo party for all my friends, and this Mexican Corn Dip will definitely be on the menu!
Ready in only 40 minutes from start to finish, this Mexican Corn Dip is one of the easiest dips you’ll ever make. Here’s what you’ll need.
- 2 cans of whole kernel corn (you could also use frozen or fresh corn if you want)
- cream cheese and a little bit of sour cream (it’s where all the creaminess comes from!)
- 3 different kinds of cheese (mozzarella, monterey jack and cotija)
- my favorite blend of Mexican spices (garlic, chili and onion powder)
- and some lime juice and cilantro for a little touch of acidity and brightness
Simply mix it all together, put it in a baking dish and bake for 25 to 30 minutes.
Oh, and of course I topped everything with a little more cheese. After all, it is a party!
Whether you make this for Cinco de Mayo, game day, a birthday party or just because, this corn dip is a huge crowd pleaser. Just ask my husband – he and I ate pretty much all of it as soon I finished taking these photos!
Ingredients
- 2 15-ounce cans whole kernel corn, drained and rinsed
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/4 cup shredded Monterey Jack cheese, divided
- 1 cup shredded mozzarella
- 3/4 cup crumbled cotija cheese or feta, plus more for garnish
- 1/4 cup chopped cilantro plus more for garnish
- 1 tablespoon lime juice (about the juice of 1/2 lime)
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, add all the ingredients and mix together with a handheld or stand mixer until smooth.
- Transfer mixture to a medium baking dish and sprinkle top with remaining ¼ cup Monterey Jack cheese. Bake until golden and bubbly, 25 to 30 minutes.
- Garnish with more cilantro and cotija cheese, if desired. Serve with tortilla chips.
Nutrition Information
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!
thank you so much, Kate!
Excellent and will definitely make it again and again. I would add chopped jalapeños for more kick. Thank you for sharing.
How far ahead can I make this ?
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!
Hi
I want to make this for a party on Saturday. Can I make this in advance? Thanks x
Yes!
This needed some heat from maybe fresh jalapenos but we like it. Will be playing with this recipe.
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. 🙂