Easy Mexican Street Corn Dip Recipe

Sweet corn cobs grilled to smoky perfection, mixed with creamy cream cheese, zesty fresh lime juice, and a sprinkle of cotija cheese. Boom! Mexican Street Corn dip!

Course Appetizer

Cuisine American

Keyword Mexican Street Corn Dip

Prep Time 20

Cook Time 35

Servings servings

Calories 301kcal

Author Dana DeVolk

Ingredients

6 ears corn
1 tablespoon vegetable oil
16 ounces cream cheese softened
1/2 cup mayonnaise
2 cups shredded quesadilla cheese divided
4 ounces canned mild green chiles drained
4 ounces cotija cheese crumbled
4 scallions thinly sliced
½ cup fresh chopped cilantro
1 1/2 tablespoons lime juice
zest of 1 lime
1 teaspoon garlic powder

Instructions

Preheat the grill over high heat.
Brush the corn with the oil and place it on the grill.
6 ears corn, 1 tablespoon vegetable oil
Char the corn well on all sides, flipping occasionally for 10-15 minutes. Take off the heat and set aside.
Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray and set aside.
Whip the cream cheese in a large bowl with an electric hand mixer until smooth.
16 ounces cream cheese
Add the mayonnaise and stir to combine.
1/2 cup mayonnaise
Place 1 cup quesadilla cheese, green chiles, cotija cheese, scallions, cilantro, lime juice, lime zest, and garlic powder into the bowl.
2 cups shredded quesadilla cheese, 4 ounces canned mild green chiles, 4 ounces cotija cheese, 4 scallions, ½ cup fresh chopped cilantro, 1 1/2 tablespoons lime juice, zest of 1 lime, 1 teaspoon garlic powder
Once the corn is cool to the touch, cut it off the cob and add it to the bowl with the other ingredients.
Stir to combine.
Place the mixture into the prepared baking dish and smooth out the top.
Sprinkle with the remaining quesadilla cheese.
Bake for 20 minutes or until bubbly around the edges.
If you want to brown the top, place the broiler on high and watch closely until your desired browning.
Allow to cool for 10 minutes before serving.

Notes

Use a sharp knife to cut corn cobs—makes quick work of those kernels!
Whip cream cheese in a large bowl—no lumps for a smooth, creamy sauce!
Grill on medium-high heat—gets that smoky flavor just right!
Add fresh cilantro last—keeps it bright and festive!
Serve with carrot sticks or corn chips—perfect for scooping.

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