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Creamy Mexican Street Corn Dip

Close-up of a baked corn dip in a white oval dish, featuring a bubbly, golden-brown cheese crust and fresh parsley garnish.
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Make this simple, cheesy corn dip that works well served hot or cold. It is a popular appetizer for parties and gatherings.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)

Instructions

  1. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, mayonnaise, chili powder, cumin, and garlic powder. Mix until completely smooth and combined.
  2. Stir in 3/4 cup of the shredded cheddar cheese.
  3. To serve hot: Transfer the mixture to an oven-safe dish. Top with the remaining 1/4 cup of cheddar cheese. Bake at 375 degrees Fahrenheit for 20 minutes, or until heated through and the cheese is melted and bubbly.
  4. To serve cold: Cover the mixture and chill in the refrigerator for at least 2 hours to allow flavors to meld.
  5. Garnish with fresh cilantro before serving, regardless of temperature. Serve with tortilla chips or crackers.

Notes

  • For a spicier dip, use the hot Rotel variety or add 1/4 teaspoon of cayenne pepper to the mixture.
  • If you serve this dip hot, you can assemble it ahead of time and bake it just before guests arrive.
  • This recipe is easily doubled for larger crowds.

Nutrition

Find it online: https://recipesfleet.com/creamy-mexican-street-corn-dip-recipe/