Easy Creamy Mexican Street Corn Dip
Make this simple, crowd-pleasing Mexican Street Corn Dip for your next gathering. This creamy, cheesy appetizer comes together quickly and is perfect for game days or parties.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled (or Parmesan if unavailable)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla chips or vegetable sticks for serving
Instructions
- Combine the drained corn, drained Rotel, softened cream cheese, sour cream, cheddar cheese, and mayonnaise in a large bowl.
- Stir in the cilantro, chili powder, cumin, and garlic powder until all ingredients are well mixed.
- Fold in half of the crumbled cotija cheese. Season with salt and pepper to your preference.
- Transfer the dip mixture to a serving dish.
- Top the dip evenly with the remaining cotija cheese.
- Serve the dip immediately with tortilla chips or fresh vegetables.
Notes
- For a warm dip, combine all ingredients (except the final cotija topping) in an oven-safe dish and bake at 375°F (190°C) for 15-20 minutes until heated through and bubbly.
- If you prefer more heat, add 1/2 teaspoon of cayenne pepper or one finely diced jalapeño (seeds removed) to the mixture.
- This dip tastes best when allowed to sit for 30 minutes before serving so the flavors combine.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
- Cholesterol: 45