Hot Mexican Street Corn Dip

This easy, creamy, bubbling Hot Mexican Street Corn Dip is perfect for parties and gatherings. Spiked with fresh jalapeño, crumbled feta, paprika and your favorite hot sauce this corn dip recipe is a real crowd-pleaser, finished off with fresh cilantro and served with crunchy tortilla chips.

Want more delicious dips perfect for any occasion? Try my Jalapeño Popper Dip, Creamy Ranch BLT Dip, Chicken Enchilada Dip, Lasagna Dip, or my classic Spinach Artichoke Dip!

Why This Recipe Works

It’s bakes in just 30 minutes: And with just 10 minutes of additional hands-on time, it’s perfect to make for guests as you can get on with other things while it is in the oven. It can also be assembled the day before!

It’s so easy to make: All you need to do is chop an onion and jalapeño, and the rest is just opening and draining a can of corn, and stirring everything together!

Substitutions welcome: No canned corn? Use frozen or fresh! Skip the hot sauce if you don’t like the Mexican corn dip to be spicy. Use any cheese blend that melts well instead of pepper jack. Skip the feta and add gorgonzola. Use jarred, pickled jalapenos instead of fresh. You get the idea.

Great for a party or picnic: I get asked all the time to bring this hot corn dip to family get-togethers and every time we have people over. It’s always a hit!

Ingredients

• Cream cheese: I use full-fat cream cheese for the best flavor, and it combines/melts with the other cheeses well. 
• Hot sauce: I used Tabasco but you could also use Red Hot or another hot sauce you like. 
• Shredded Pepper Jack Cheese: Can be subbed for another cheese blend that melts well!
• Canned yellow corn: Use frozen or fresh if you prefer (cook the fresh first before adding to the dip).
• Fresh jalapeño: Some fresh jalapenos can be rather spicy. I’ve also substituted pickled jalapenos for a mellower flavor. 
• Tortilla chips: I use tortilla chips for scooping this street corn dip but you can also use corn chips or even a buttery Ritz cracker or baguette slices for serving. 

Here’s How To Make It

1. Prepare the dish: Pre-heat the oven to 350F and prep an approx 8×12 baking dish with cooking spray or butter.
2. Mix the dip: By hand or using a hand mixer beat together the cream cheese, sour cream, hot sauce, paprika and half the shredded cheese until smooth. Then stir in the corn, most of the feta, the diced jalapeños, and most of the red onion. 
3. Top with cheese: Transfer the mixture into the prepared baking dish and smooth the top. Scatter with the remaining cheese.
4. Bake: Bake for 30 minutes until the dip is bubbling around the edges and the cheese has browned. Leave to rest for 10 minutes before serving scattered with fresh cilantro and the reserved feta and red onion, with tortilla chips on the side.

FAQs

Expert Tips

• Get ahead. This hot corn dip can be assembled up to a day ahead and baked from the refrigerator. 
• Make it spicier: Up the amount of hot sauce to taste in this Mexican corn dip, or add more jalapeño or use hot smoked paprika if you can find it – you can usually find it online sold in a red tin imported from Europe. You could also add red pepper flakes. 
• This dip will keep in the fridge in an airtight container for up to 5 days. I wouldn’t recommend freezing it. 
• To reheat, put in a microwave-safe dish, lightly covered, and heat for about 30 seconds at a time, stirring as you go until desired hotness is achieved.

More Recipes to Try

• Grilled Corn on the Cob – grilled corn taken to the next level with chimichurri butter.
• Leftover Turkey Corn Chowder – the ultimate way to turn leftovers into something delicious.
• Slow Cooker Chicken Corn Chowder – a warm bowl of comfort with minimal effort.
• Shrimp Boil Foil Packs – everything you love about a shrimp boil, without the mess!
• Shrimp and Bacon Corn Chowder – thick, hearty, and made for cozy nights in.