Mexican Street Corn Dip

If you’ve never had Mexican street corn, you have not lived! It is SO heavenly, but since corn on the cob can be difficult to find at times, I decided to fill my need for Mexican street corn by creating a dip that is nearly as good. The best part about this dip is that it is extremely easy to double or triple this recipe to make for a crowd.

This dip is all of the flavors of Mexican street corn, but totally gringo friendly in the kitchen. I like to make this with frozen corn, but it can easily be made with canned corn as well. Have you ever had Mexican street corn?

Mexican Street Corn Dip

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 12 servings
Calories 309 kcal


  • blender


  • 24 oz frozen corn let defrost for 10 min on the counter
  • 1 large jalapeño diced
  • 2 large shallots diced
  • 2 large garlic cloves minced
  • 8 oz cream cheese
  • ½ cup sour cream
  • ¾ cup half and half
  • 1 Tbsp Tajin
  • 2 cups pepper jack cheese shredded
  • 2 cups sharp cheddar shredded
  • cup green onions diced
  • 2 Tbsp cilantro diced


  • In a blender, combine the sour cream, cream cheese, half and half, Tajin, garlic cloves, and 1 cup each of the pepper jack and cheddar cheeses. Blend on high until smooth. If you want it spicier, double the Tajin.
  • In a large bowl, combine the corn, jalapeño, and shallots; stir together. Then pour the sauce from the blender over the corn mixture. Stir to combine. Pour into a greased 9×13 baking pan, top with the rest of the shredded pepper jack and cheddar cheeses.
  • Bake at 350°F for 20 minutes, or until the sides of the dip are bubbly. Change the oven to broil on high and broil the top for 90 seconds to brown the cheese. Remove from oven and sprinkle the cilantro and green onions over the top. Add more Tajin if desired. Serve immediately or store in an airtight container in the refrigerator for up to a week.


Serving: 1servingCalories: 309kcalCarbohydrates: 17gProtein: 13gFat: 23gSaturated Fat: 13gCholesterol: 68mgSodium: 296mgPotassium: 286mgFiber: 2gSugar: 2gVitamin A: 748IUVitamin C: 7mgCalcium: 328mgIron: 1mg
Keyword cheese, corn, dip, tajin
Tried this recipe?Let us know how it was!

There is just something so tasty with Mexican street corn flavors. I ate the minimal leftovers of this dip for lunch and was super sad when the dip was gone. I immediately wanted to make another batch, but knew I shouldn’t until I had another potluck picnic BBQ to attend. Are you a fan of Mexican street corn?

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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