Mexican Street Corn Dip is our favorite Hot Corn Dip! This easy Mexican Corn Dip Recipe is a great way to celebrate Cinco de Mayo! Everything you love about spicy Mexican Dip with a cheesy baked street corn dip twist. BEST PARTY DIP EVER.
Mexican Street Corn Dip
This Mexican Street Corn Dip Recipe is one of the most popular recipes on the site. It’s one of my very favorite Cinco de Mayo recipes. My favorite holiday is only 3 days away and since I’m in a mad dash to get you all the best Mexican recipes.
My Cinco de Mayo menu includes drinks like our Perfect Margarita Pitcher recipe. Apart from tequila drinks, I also have ALL KINDS of Cinco de Mayo appetizers for you. Of course, this Mexican Corn Dip Recipe is my #1, but I’ll also be making these other favorites:
Ingredients
- 16 ounces 2 blocks low fat cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic minced
- 2 tablespoons franks redhot sauce or your favorite wing sauce
- 2 tablespoons juice from one lime
- 2 cups shredded pepper jack cheese divided
- 30 ounces canned corn, fully drained and rinsed (2 cans)
- 4 ounces low fat feta cheese (or Cojita Cheese, crumbled)
- 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tablespoons red onion chopped
- 1/2 cup fresh cilantro chopped
- Your favorite chips for dipping
Instructions:
- Preheat oven to 350F.
- In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
- Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly.
- Garnish with more cilantro, feta, and hot sauce.
- Serve with chips and enjoy!
