If you’ve ever had Street Corn before, you’d know just how delicious it is. Having that flavor in mind, we wanted to create a dip version and now have an incredible, cheesy, delicious Street Corn Dip we want to share today.
This dip has all of the spice and creamy cheesiness you love in an appetizer. This recipe makes a large pan full making it great for parties, get togethers and sharing. It’s also SO easy… just mix it all together and bake!
If you love that street corn flavor you’ll also want to try our Mexican Corn on the Cob and Mexican Corn Salad.
Why we think you’ll love it:
- Plenty to share. This makes a 9×11 pan-full, and can easily be doubled!
- The spice. There’s just enough spice to make it interesting with the green chilis, tajin, garlic, and of course the added pops of lime and cilantro.
- Just mix and bake! It really does not get much easier than that. Plus, it’s a great make ahead appetizer!
Street Corn Dip Ingredients
- Cream cheese (2 blocks, 8-ounce each) – creates a rich, creamy base for the dip.
- Sour cream (½ cup) – adds tang and helps keep the texture smooth and scoopable. Or use plain Greek yogurt.
- Lime juice (1 tablespoon) – brightens the dip and balances the richness. Use fresh or bottled juice.
- Pepper jack cheese (2 cups, divided) – adds melty texture and a subtle kick of heat. Or use Colby jack, cheddar jack, peppered Swiss, or Havarti with jalapeno cheese. While you can use packaged shredded cheese, we find that freshly shredded cheese melts best.
- Minced garlic (2 teaspoons) – adds savory depth and bold flavor. Or 2-3 minced cloves, see How to Mince Garlic.
- Corn (2 cans, 15-ounce each, drained) – brings sweetness and classic street corn texture. Or use about 3 cups fresh or thawed frozen corn kernels.
- Diced green chiles (1 can, optional) – add mild heat and extra flavor without overpowering. Add diced jalapenos for a spicier dip.
- Cilantro (1 small bunch, chopped) – adds freshness and color throughout the dip.
- Tajin or chili lime seasoning (1 teaspoon) – gives that signature street corn flavor with citrus and spice. Tajin seasoning is primarily a blend of mild chili peppers, lime, and salt.
- Cotija and extra cilantro (optional toppings) – add salty contrast and a fresh finishing touch.
How to Make Street Corn Dip
PREP. Preheat oven to 350°F. Lightly grease a 9×11 baking dish and set aside.
COMBINE. In a medium bowl, beat cream cheese, sour cream, lime juice, and 1 cup of pepper jack cheese until combined and smooth.
MIX. Fold in minced garlic, corn, green chiles, cilantro, and tajin. Pour into prepared baking dish. Top with the remaining shredded cheese.
BAKE. Bake for 26-30 minutes (or hot and bubbly).
Garnish with cotija and more cilantro and serve warm with Fritos or your favorite tortilla chips.
Kristyn’s Recipe Tips
- We love the flavor that tajin seasoning gives, but lime seasoning with chili powder is a good substitute.
- You can use a 10-inch cast iron skillet in place of the 9×11 dish. To use a 9×13 dish, decrease the baking time to 23-25 minutes.
- Drain the cans of corn and green chilis to avoid a watery dip.
- Freshly shredded cheese melts better than packaged shredded cheese so we prefer to shred our own. Pepper jack adds heat, but you can swap in Monterey Jack for a milder version.
- Make sure the cream cheese is fully softened for the smoothest dip.
Street Corn Dip Recipe
Video
Ingredients
- 2 (8-ounce) blocks cream cheese, softened
- ½ cup sour cream
- 1 tablespoon lime juice
- 2 cups shredded pepper jack cheese, divided
- 2 teaspoons minced garlic
- 2 (15-ounce) cans corn, drained
- 1 (4-ounce) can diced green chiles, optional
- 1 small bunch cilantro, chopped
- 1 teaspoon tajin, or chili lime seasoning
Toppings
- cotija, cilantro, etc.
Instructions
- Preheat oven to 350°F. Lightly grease a 9×11 baking dish and set aside.
- In a medium bowl, beat cream cheese, sour cream, lime juice, and 1 cup of pepper jack cheese until combined and smooth.
- Fold in minced garlic, corn, green chiles, cilantro, and Tajin. Pour into a prepared baking dish. Top with the remaining shredded cheese.
- Bake for 26-30 minutes (or hot and bubbly).
- Garnish with cotija and more cilantro and serve warm with Fritos or your favorite tortilla chips.
Notes
- We love the flavor that tajin seasoning gives, but lime seasoning with chili powder is a good substitute.
- You can use a 10-inch cast iron skillet in place of the 9×11 dish. To use a 9×13 dish, decrease the baking time to 23-25 minutes.
- Drain the cans of corn and green chilis to avoid a runny dip.
- Freshly shredded cheese melts better than packaged shredded cheese. Pepper jack adds heat, but you can swap in Monterey Jack for a milder version.
- Serve with corn chips, Tortilla Chips, Fritos, Doritos, or crackers.
- Make sure the cream cheese is fully softened for the smoothest dip.
- This dip can be assembled ahead and baked just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Boil the Corn on the Cob and then use a sharp knife to cut the corn kernels off.
Mix up the dip the day before, cover, and refrigerate until you’re ready to bake.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. Reheat small portions in the microwave. Larger portions can be heated in a slow cooker or oven.
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Mexican Corn on the Cob
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Mexican Street Corn Recipe
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This recipe was first shared March, 2025.
This was very easy to make. I shredded my cheese. I put it in my small crockpot on low for 3 hours, then on warm for 3 more hours . Everyone was intrigued by this dish but after they ate it, they asked me for the recipe. The only difference I made was I used 8 ounces of pepper jack cheese and 8 ounces of Colby jack cheese. Some of my guests can’t take the heat, lol.
Love this!! I am so glad everyone liked it. Thanks for sharing!
I would like to take this dip to work the following day. After baking can I store in a crockpot and heat the next day?
Definitely!! Hope you like it!!